My CSA share this week came with cabbage. I highly doubt most people would jump for joy over cabbage. I honestly had no idea what kind of meal outside of corned beef and cabbage even used this green. So it took some sleuthing for me to find a recipe that sounded like something I’d like. Cabbage plus pasta and prosciutto? That’ll do. (I found this recipe on My Recipes)
1 package of pappardelle
1 tablespoon olive oil
Salt and pepper, to taste
1/2 onion, chopped
1/2 a head of cabbage, chopped
1 cup low sodium chicken broth
1/4 pound thinly sliced prosciutto torn into smaller pieces
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage
Cook pasta according to package directions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a saute pan over medium-high heat. Add the chopped onion and salt and pepper. Cook until softened, about 5 minutes.
While the onion is cooking, chop the cabbage, tear the prosciutto, and chop the sage. After the onion is soft, add the cabbage and broth. Cook for 2 to 3 minutes or until the cabbage begins to wilt.
Stir in the prosciutto, butter and chopped sage. Cook while stirring until the butter melts.
Spoon over the pasta and serve.
So I’m not going to run out to the supermarket and buy all the cabbage they have to offer. But this dish was actually quite tasty. The sage and prosciutto were a great complement to the cabbage. My only complaint is I have no clue why the recipe called for pappardelle. I found it to be super difficult to eat with such thick pasta. If you plan on making this, go for another type of pasta that can still grab some of the prosciutto, cabbage and sage in every bite.