SPAGHETTI WITH SAVOY CABBAGE AND BREADCRUMBS
The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached or fried eggs; or scatter with crumbled bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Cook garlic until fragrant, about 1 minute. Stir in breadcrumbs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.
- Melt remaining 3 tablespoons butter in a large high-sided skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Cook, stirring, until slightly wilted, 3 to 4 minutes. Add 1/2 cup water. Cook, covered, until tender, about 4 minutes. Uncover, and let any water in the skillet evaporate. Stir in cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.
- Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute. Stir in cheese. Transfer to a platter. Sprinkle breadcrumb mixture over top, and garnish with more cheese.
PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS
This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.) Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 22 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams
EASY SAVOY CABBAGE
I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.
Provided by Lena
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
- Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g
PASTA, GARLIC AND SAVOY CABBAGE THREADS
Steps:
- Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking whisk ricotta and Parmesan cheese together Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley.
CABBAGE & BACON PASTA
An old Jamie Oliver recipe with a little adaptation
Provided by jeremytipper
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
- Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your pasta in salted boiling water until al dente.
- When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil.
- Toss the drained pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.
BUTTERED SAVOY CABBAGE
Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
- Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.
Nutrition Facts : Calories 79 g, Fat 3 g, Protein 4 g
PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE
Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.
Provided by Aaron Hutcherson
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
- Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
- Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.
GARLICKY LINGUINE WITH CABBAGE & ANCHOVY
This thrifty pasta dish of Savoy greens and crispy 'pangrattato' breadcrumbs is delicious in its simplicity
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
- Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside - it's very important that the garlic does not brown or it will spoil the flavour of the oil.
- Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
- To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
- Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.
Nutrition Facts : Calories 622 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
QUICK BRAISED CABBAGE WITH PANCETTA
If you don't fancy Brussels Sprouts at Christmas opt instead for family-friendly Savoy cabbage
Provided by Barney Desmazery
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.88 milligram of sodium
CREAMY LEMON & CABBAGE PASTA WITH GARLIC CRUMBS
Throwing together store cupboard staples with pasta can make a surprisingly luxurious supper
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
- Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
- Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.
Nutrition Facts : Calories 963 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 0.68 milligram of sodium
SAVOY CABBAGE AND PINTOS PASTA TOPPER
Make and share this Savoy Cabbage and Pintos Pasta Topper recipe from Food.com.
Provided by Wendy0
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring large pot of lightly salted water to a boil for cooking the pasta.
- Meanwhile, measure out 1/4 cup beans and mash with a fork in small bowl; set mashed and whole beans aside.
- In large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic, carrots, cabbage, thyme and salt and cook, stirring, until cabbage has wilted, 3 to 4 minutes.
- Stir in broth and reserved mashed and whole beans; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cabbage is tender, 15 to 20 minutes. Stir in parsley, vinegar and pepper.
- Shortly before sauce is ready, add pasta to boiling water. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large serving bowl. Add cabbage mixture and cheese and toss to coat. Serve immediately.
Nutrition Facts : Calories 664.5, Fat 14.5, SaturatedFat 6.2, Cholesterol 31.8, Sodium 1551.3, Carbohydrate 104.5, Fiber 15.9, Sugar 7.3, Protein 30.6
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