Risotto-style Pasta with Savoy Cabbage, an excellent first course, perfect for the cold season. Usually, Savoy cabbage is cooked with rice, but today I wanted to pair it with pasta. An exceptional combination for me.
A great way to eat vegetables even with a first course. Optionally, you can add bacon or potatoes, but sometimes simple things are the best. Savoy cabbage has many beneficial properties and is a low-calorie vegetable, perfect for keeping in shape without sacrificing taste.
Now let’s go to the kitchen and I’ll show you how to prepare the Risotto-style Pasta with Savoy Cabbage
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 320 g pasta
- 300 cleaned Savoy cabbage
- 1 stalk celery
- 1 carrot
- 1 onion
- 1 clove garlic
- salt
- pepper
- extra virgin olive oil
- 1/2 glass white wine
- as needed water (or vegetable broth)
Tools
- 1 Pan
- 1 Wooden Spoon
Steps
Let’s start preparing
Let’s start preparing the risotto-style pasta with Savoy cabbage: prepare the sauté with carrot, onion, and celery. Wash the cabbage and cut it into strips.
In a pan, put a drizzle of extra virgin olive oil and the sauté, and after 2 minutes, add the cabbage strips. Cook with a lid.
If necessary, add a little water and cook for 5 minutes.Deglaze with white wine and continue cooking for another 10 minutes.
When all the wine has evaporated, put the raw pasta inside the pan.
At this point, add about 3 ladles of hot water or vegetable broth.Stir the pasta with a wooden spoon and continue cooking, adding more water if necessary until it is cooked and has absorbed most of the liquid.
At the end of cooking, stir with a drizzle of extra virgin olive oil and serve.Enjoy your meal!!
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