Linguine with Savoy Cabbage Recipe

This simple and inexpensive cabbage pasta recipe is delicate and nutty. Cabbage turns so buttery when you cook it down to almost nothing, and if you do it right it retains that beautiful vibrant green colour.

Linguine with Savoy Cabbage Recipe

If you don’t have stock and wine, just use one or the other. You may want to serve this with crusty bread to soak up extra sauce.  If you have some I think a handful of bacon or pancetta would be nice, but honestly this is so simple that it might complicate it too much.

Similar Recipes:
Braised Red Cabbage with Apple and Fennel
Linguine with Green Cabbage and Pancetta
Pancetta and Cabbage Risotto



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6 Responses to “Linguine with Savoy Cabbage Recipe”

  1. Wow… that looks fabulous! I never would have thought of making cabbage with pasta… think it would work without anchovy?

  2. It would need a bunch more salt :) I think it would still be good, but the anchovies do add a nice nutty flavour. Let me know if you make it without though.

  3. Tom in Boston 04. May, 2007 at 8:50 PM

    Hi again, I tried this recipe last night, and it was wonderful. Thanks for another great idea! Please keep the pasta posts coming.

    Thanks.

  4. I am so glad you liked it. I will be making pasta for awhile to come, no worries there :)

  5. What a great way to combine flavors of pasta and cabbage! Thanks for sharing…

  6. It is genius that you would mix savoy cabbage and pasta.

    How lovely! Also LOVE your lamb with the putanesca recipe. I have SUCH a weakness for putanesca :)

    Pop in & say hello!

    Ciao, Devaki @ weavethousandflavors

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