Pappardelle with Cabbage, Prosciutto, and Sage

Pappardelle with Cabbage, Prosciutto, and Sage
Photo by Marcus Nilsson


  • ½ head Savoy cabbage -- quartered, cored, and sliced (8 cups)
  • ¼ pound sliced prosciutto, cut into strips
  • 1 onion, sliced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons unsalted butter
  • + 2 more ingredients
    • 8 ounces pappardelle or some other wide pasta
    • Kosher salt and black pepper

Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add the cabbage and broth and cook, stirring occasionally, unti...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network