Pizzocheri with Savoy Cabbage, Potatoes, and Cheese – a delicious recipe with Salt, Savoy, potatoes, butter, sage, pizzocheri. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring a large pot of water to a boil and add salt.
2
Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
3
Put the butter and sage in a small saucepan and simmer while you cook the pasta.
4
Cook the pasta until tender but still firm.
5
Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes.
6
Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
7
Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.
756
kcal
Calories
27
g
Fat
94
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Salt and black pepper to taste, 1 pound Savoy or other cabbage, cored and shredded, 2 waxy potatoes, peeled and diced, 3 tablespoons butter, and more.
Yes, Pizzocheri with Savoy Cabbage, Potatoes, and Cheese 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.
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