October 20, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Pork, Ham, Pasta, Vegetables, Cabbage, German, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Wine more
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"An updated and lighter version of the classic 'Noodles with Bacon and Cabbage.' This is super quick cooking which makes this a great weeknight dish. This is also the time, when fresh sage; and, fresh pasta does make a big difference. Now, you can always use dried pasta; but, there is just something about fresh pasta; that takes this over the top."
You can also use flat dry lasagna noodles too. Simply cook until al dente; according to package directions. Transfer to a sheet pan, lined with parchment paper, so they don't stick; and, cut into thick strips I usually cut them lengthwise in 2 strips. It works just as well if you can't find pappardelle or fresh pasta sheets.
Just remember, cooking times for fresh pasta vs dry pasta are different; so, just follow package directions.
Base Vegetables ... Add 1 tablespoon butter and olive oil to a medium high heat deep saute pan; and, add the onion. Saute 3 minutes, just until tender; then, add the garlic, stirring often. Next, add the cabbage, wine, 1 tablespoon butter; and saute for 4-5 minutes - just until the cabbage is tender.
Finish ... Add the broth and sage; and cook another 2-3 minutes until everything is heated through. Add the noodles, prosciutto, remaining butter (optional); and, toss to combine. I don't find the extra butter necessary; but, that is up to you; whether you want to add it.
Serve and ENJOY! ...Serve family style; and, garnish with plenty of fresh chives. Serve as is. It literally takes 30 minutes and, it's on the table.
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