Buttery cabbage and pappardelle pasta

    20 min

    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.

    106 people made this

    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 in English (210)


    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


    This was delicious! I cut up an onion and two cloves of fresh garlic which I added to the cabbage and 1/2 stick of butter. When the noodles were done, I added a tablespoon of butter to the noodles before adding them to the cabbage mixture. I will make this again and maybe cut up a small ham steak to add a little meat to this dish. Thank you for the recipe!  -  12 Oct 2009  (Review from Allrecipes US | Canada)


    Great easy recipe, I fried the cabbage and onions together for well over 30 minutes and then added the cooked noodles for another 30 minutes. Tasted just like the cabbage and noodles cooked by the "church ladies" at the summer picnics  -  28 Sep 2009  (Review from Allrecipes US | Canada)