Red Cabbage and Kale Pasta – a delicious recipe with Kale, Red Onion, Red Cabbage, Butter, Water, Tomato Sauce. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1) Heat a large skillet and melt 1 tablespoon of butter.
2
2) Dice the onions and sweat them in the skillet until nearly translucent.
3
3) Wash kale and cut into 1/2 inch thick strips.
4
Add to the skillet, tossing occasionally for 5 minutes, 4) Shred the red cabbage, and add to the skillet along with the water.
5
Cook for another 5 minutes, stirring occasionally, until cabbage is tender.
6
5) Add pasta to a pot of salted boiling water.
7
Cook until al dente.
8
6) Add the tomato sauce to the kale/red cabbage mixture and stir until heated through.
9
7) Mix with the cooked pasta, the kale/red cabbage mixture and the remaining butter.
10
Once combined, plate and top with grated cheese.
335
kcal
Calories
10
g
Fat
52
g
Carbs
11
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 7 ingredients. The key ingredients include: 4 cups Kale, ⅓ cups Red Onion, 2 cups Red Cabbage, 3 Tablespoons Butter, and more.
Yes, Red Cabbage and Kale Pasta falls under the Pasta & Noodles 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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