Buttery cabbage-and-sausage pasta from Food & Wine Magazine, September 2023 (page 37)

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Notes about this recipe

  • jdejong on January 27, 2024

    This was a delicious way to use a head of cabbage! I made this with Sfoglini Quattrotini dried pasta which the sausage “nestled” into, almost like a little dumpling. I used my large Dutch Oven which was necessary to accommodate the large volume of cabbage that needs to cook down with the butter and onions. I used hot paprika from Hungary instead of red pepper flakes. I finished the pasta with a mix of toasted pine nuts, breadcrumbs, and olive oil that I keep on hand to add a crunch to salads, veg, etc. This was a hearty bowl of comfort on a stormy night.

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