Buttery cabbage and pappardelle pasta

    Buttery cabbage and pappardelle pasta


    106 people made this

    About this recipe: Crisp, crunchy green cabbage pan-fried with buttery pappardelle egg pasta, seasoned with salt and pepper. A tasty light dinner main, this traditional German dish also makes a lovely starter or side dish.

    Serves: 4 

    • 450g pappardelle (wide egg pasta)
    • 115g butter
    • 1 medium green cabbage, chopped
    • salt and pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
    2. While the noodles cook, melt the butter in a large frying pan over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

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    Reviews (1)


    I did this with Waitrose chunky cabbage and leek.... added a Dol Mio pasta sauce (oven roasted vegetables)... and then served an oven roasted trout fillet on top.... Delicious.... my wife thinks I am wonderful - 29 Aug 2014

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