Pizzocheri With Cabbage, Potatoes and Sage
Published November 17, 1992
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
¾ pound potatoes
12 ounces fresh onion or 11 ounces ready-cut onion (2 to 2 ½ cups)
2 teaspoons olive oil
2 tablespoons fresh sage
8 ounces pizzocheri or Japanese soba noodles
9 ounces cabbage
2 ounces taleggio cheese
2 ounces Parmigiano Reggiano
¾ teaspoon salt (optional)
Freshly ground black pepper
Nutritional analysis per serving (3 servings)
97 grams carbs; 26 milligrams cholesterol; 585 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 9 grams fiber; 1011 milligrams sodium; 27 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water for pasta to boil in covered pot.
- Step 2
Scrub potatoes and cut into one-inch cubes. Place in another pot, with water to cover. Bring to boil, covered, and cook for about 10 minutes.
- Step 3
Coarsely chop cabbage. Add to potatoes after they have cooked for five minutes. Cook together for five minutes.
- Step 4
Begin cooking pasta.
- Step 5
Coarsely chop onion. Saute in hot oil in nonstick skillet.
- Step 6
Wash, dry and chop sage. Add to onions and continue sauteeing until they are soft and begin to turn golden.
- Step 7
Cut taleggio into tiny pieces; coarsely grate Parmigiano.
- Step 8
When potatoes and cabbage are cooked, drain and stir into onions.
- Step 9
Drain pasta, reserving some of the cooking water. Stir pasta into potatoes and cabbage.
- Step 10
Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.
Private Notes
Comments
Roast the potatoes, use Savoy cabbage and fry it with the onions. I prefer with a stronger cheese, such a Gruyère
Roast the potatoes, use Savoy cabbage and fry it with the onions. I prefer with a stronger cheese, such a Gruyère
Nice version of the classic. Sauteed cabbage with the onions then added potatoes. Instead of mixing all in the pan, used technique from other versions with layering pasta, vegetables, cheese in individual serving bowls. Made my own noodles with local buckwheat flour.