Sautéed Cabbage with Homemade Pasta
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 27 min.
Ready in
Ingredients
for
4
- For Dough
- 3 cups all-purpose flour (plus extra for work surface)
- 3 eggs (beaten)
- 2 Tbsps olive oil
- 1 tsp salt
- For Cabbage
- ½ head Cabbage (rinsed)
- 2 Tbsps butter
- ½ cup vegetable stock
- 1 Tbsp fresh lemon zest
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 pinch ground Cumin
- 1 pinch dried oregano
- ½ tsp sweet paprika
- 1 ½ Tbsps cold butter
- 2 Tbsps fresh parsley (chopped)
Preparation
Kitchen utensils
1 Pot, 2 Skillets, 1 Baking sheet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Cookie cutter ring, 1 Aluminum foil, 1 Wooden spoon, 1 Teaspoon
Preparation steps
1.
For Dough:
2.
Knead flour, eggs, olive oil and salt to a smooth, elastic dough. If necessary add water or flour one teaspoon at a time, until the consistency is right. Shape the dough into a ball and cover completely in plastic wrap. Chill in the refrigerator for 30 minutes.
3.
Meanwhile, bring a large pot of salted water to a boil.
4.
Divide dough ball in half. On a lightly floured work surface, roll dough out as thin as possible. Using a fluted pastry wheel, cut dough into 2-inch triangles. Repeat the process with the remaining dough.
5.
Working in batches, place cut pasta in salted boiling water and cook for about 3 minutes or until al dente. Drain and set aside.
6.
For Cabbage:
7.
Remove the outer leaves from the cabbage and discard. Cut the remaining leaves into wide strips.
8.
Melt the butter in a large skillet and cook the cabbage over medium heat. Add the vegetable stock, lemon zest, salt, and pepper; bring to a boil and simmer for 1 minute.
9.
Add the pasta and cook for about 2 minutes. Add spices and stir in the butter.
10.
Divide pasta and cabbage between serving bowls. Garnish with parsley. Serve.
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