Pasta with savoy cabbage and potatoes creamy and delicious. Today I want to tell you about a recipe with savoy cabbage, a simple and tasty first course. Savoy cabbage is a typically winter vegetable, rich in fiber, vitamins (especially vitamin C and vitamin K) and minerals like potassium and calcium; it is also known for its detoxifying and antioxidant properties. When cooked, savoy cabbage completely changes its texture: from crunchy it becomes soft, sweet and enveloping. With savoy cabbage it’s impossible to resist tasty and flavorful savoy cabbage rolls or an irresistible baked savoy cabbage with gorgonzola, walnuts and honey. In this dish I added lots of potato cubes rich in starch which help create an almost velvety consistency that naturally binds the pasta. To complete the dish, mozzarella which, melting gently, gives a stringy and indulgent touch that makes this recipe even more irresistible. For a creamy and delicious first course don’t miss the recipes for Tagliatelle with pumpkin and speck and Pasta with cauliflower cream. It is a complete first course and perfect for cooler days: nourishing, full of flavor and able to celebrate the beauty of simple cooking, the kind that enhances every ingredient. And for an even tastier dish, at the end of the article you’ll also find a baked gratin version. So, have I already convinced you to try this recipe? Let’s hurry to the kitchen and prepare a delicious Pasta with savoy cabbage
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta with potatoes and savoy cabbage
- 11 oz pasta
- 14 oz savoy cabbage
- 14 oz potatoes
- 7 oz mozzarella
- 1 clove garlic
- 1 2/3 cup vegetable broth
- 3 tablespoons extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare Pasta with savoy cabbage and potatoes
Clean the savoy cabbage by removing the outer leaves and the toughest parts. Wash the cabbage and slice it into thin strips. Peel the potatoes, wash them and cut them into small cubes so they will cook faster. Pour 3 tablespoons of extra virgin olive oil, one clove of garlic and the diced potatoes into a saucepan. Let them sauté over medium heat for 4-5 minutes, stirring often with a wooden spoon.
Add the savoy cabbage to the saucepan and mix well. Add a ladle of hot vegetable broth and let cook for about 18-20 minutes, continuing to add hot broth whenever it tends to dry out too much. At the end of cooking the potatoes should be very soft, almost falling apart, making the dish super creamy.
Meanwhile cook the pasta of your choice in plenty of salted water. Drain the pasta al dente and toss it into the saucepan with the potatoes and savoy cabbage. Add another small ladle of hot broth and stir to combine everything. Adjust the salt. After a minute add a pinch of pepper and the mozzarella cut into small cubes. Turn off the heat and stir off the heat to allow the mozzarella to melt thoroughly until you obtain a stringy and super creamy effect.
See you tomorrow with a new recipe, a hug, Loredana
BAKED GRATIN VERSION
After combining the pasta and mozzarella in the saucepan with the savoy cabbage and potatoes, transfer everything to an oiled baking dish. Sprinkle the surface with grated Parmesan and a light dusting of breadcrumbs for a crispier crust. Bake in a conventional oven at 356°F for 16-18 minutes, then for another 3-4 minutes with the grill on until golden.
Loredana’s Tips
For an extra flavorful dish you can add pancetta or cooked sausage (add them first in the pan)
For extra creaminess you can mash some of the potatoes with a fork
If you don’t like garlic you can remove it before adding the pasta or replace it with a small thinly sliced onion
Don’t miss the recipe for Baked pasta with cauliflower
Your questions
What type of pasta is best for this recipe?
I used mezzepenne, but mixed pasta, small tubes or shells also work well.
Can I substitute the mozzarella?
Yes, you can use scamorza (either plain or smoked), provola, caciocavallo or another soft, melty cheese.
