Pappardelle With Sweet Cabbage In Sage Cream Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/3 cup	30g / 1.1oz	Minced shallots
2 teaspoons	10ml	Minced garlic
1/2 cup	118ml	Whipping cream
1 1/2 teaspoons	7.5ml	Minced fresh sage
		Salt - to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Freshly-ground nutmeg
1/4 lb	113g / 4oz	Dry pappardelle - see * Note
1 1/4 lbs	567g / 20oz	Green cabbage head - cored, and
		Cut in 1/2" slices
1/3 cup	48g / 1.7oz	Freshly-grated Parmigiano-Reggiano cheese - more for serving
		Sage sprigs - for garnish

Recipe Instructions

* Note: Pappardelle are long, flat, wide Italian noodles. The same weight of fettuccine can be substituted, also traditional egg noodles.

Heat the oil in a small nonstick skillet over medium heat. When hot, add the shallots and garlic. Cook until warmed through, about 2 minutes. Add the cream, sage, 1/2 teaspoon of salt, the pepper and nutmeg. Stir well; simmer, uncovered, until slightly thickened, about 3 minutes. Set aside.

Bring a 4-quart pot of salted water to boil. Add the pappardelle. With about 6 minutes to go, add the cabbage.

Cook, uncovered, until the pasta is al dente, about 7 to 10 minutes total. Drain well; transfer to a large, shallow serving bowl. Toss with the cream sauce and 1/3 cup of cheese. Serve hot, garnished with sage sprigs. Pass grated Parmigiano-Reggiano cheese separately.

This recipe yields 2 main-course servings, 4 side-dish servings.

Each of 4 servings: 382 calories; 486 mg sodium; 54 mg cholesterol; 24 grams fat; 11 grams saturated fat; 31 grams carbohydrates; 13 grams protein; 6.49 grams fiber.

Source:
The Los Angeles Times, 09-25-2002

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