Pizzocheri With Cabbage, Potatoes and Sage Recipe

Name: Pizzocheri With Cabbage, Potatoes and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound potatoes; 12 ounces fresh onion or 11 ounces ready-cut onion (2 to 2 1/2 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; 3/4 teaspoon salt (optional); Freshly ground black pepper

Servings: persons

3/4 pound potatoes
12 ounces fresh onion or 11 ounces ready-cut onion (2 to 2 1/2 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
3/4 teaspoon salt (optional)
Freshly ground black pepper

1
Bring water for pasta to boil in covered pot.
2
Scrub potatoes and cut into one-inch cubes.
3
Place in another pot, with water to cover.
4
Bring to boil, covered, and cook for about 10 minutes.
5
Coarsely chop cabbage.
6
Add to potatoes after they have cooked for five minutes.
7
Cook together for five minutes.
8
Begin cooking pasta.
9
Coarsely chop onion.
10
Saute in hot oil in nonstick skillet.
11
Wash, dry and chop sage.
12
Add to onions and continue sauteeing until they are soft and begin to turn golden.
13
Cut taleggio into tiny pieces; coarsely grate Parmigiano.
14
When potatoes and cabbage are cooked, drain and stir into onions.
15
Drain pasta, reserving some of the cooking water.
16
Stir pasta into potatoes and cabbage.
17
Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3/4 pound potatoes, 12 ounces fresh onion or 11 ounces ready-cut onion (2 to 2 1/2 cups), 2 teaspoons olive oil, 2 tablespoons fresh sage, and more.

Yes, Pizzocheri With Cabbage, Potatoes and Sage falls under the General 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.

Pizzocheri With Cabbage, Potatoes and Sage

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