Orecchiette With Cabbage And Gorgonzola Recipe

Name: Orecchiette With Cabbage And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra virgin olive oil; 6 tablespoons butter or 6 tablespoons margarine; 3 scallions, minced; 1 teaspoon fresh thyme, minced; 1 small savoy cabbage, cut into 1/2-inch strips; 1/2 cup dry white wine; 1 lb orecchiette; salt, to taste; 6 cups low sodium chicken broth or 6 cups vegetable broth; 12 ounces gorgonzola dolce blue cheese; freshly ground coarse black pepper, to taste; 1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese; 1/4 teaspoon red pepper flakes, garnish (optional)

Servings: persons

1/3 cup extra virgin olive oil
6 tablespoons butter or 6 tablespoons margarine
3 scallions, minced
1 teaspoon fresh thyme, minced
1 small savoy cabbage, cut into 1/2-inch strips
1/2 cup dry white wine
1 lb orecchiette
salt, to taste
6 cups low sodium chicken broth or 6 cups vegetable broth
12 ounces gorgonzola dolce blue cheese
freshly ground coarse black pepper, to taste
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese
1/4 teaspoon red pepper flakes, garnish (optional)

1
Heat oil and butter or margarine in large saute pan.
2
Add the scallions and cook until they begin to wilt, about 5 minutes.
3
Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much.
4
Pour in wine and cook until it evaporates.
5
Cook orecchiette according to package directions, using the chicken or vegetable broth.
6
Drain and reserve 1/2 cup of pasta liquid.
7
Toss pasta with cabbage mixture.
8
Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning.
9
Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.

1321

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup extra virgin olive oil, 6 tablespoons butter or 6 tablespoons margarine, 3 scallions, minced, 1 teaspoon fresh thyme, minced, and more.

Yes, Orecchiette With Cabbage And Gorgonzola falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Cabbage And Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions