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Pappardelle With Cabbage, Prosciutto, and Sage

Pappardelle With Cabbage, Prosciutto, and Sage
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper.
  3. Cook the onion, stirring occasionally, until softened, 4 to 6 minutes.
  4. Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes.
  5. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 410Calories From Fat 32%
  • Fat 15g
  • Sat Fat 6g
  • Cholesterol 97mg
  • Carbohydrate 53g
  • Sodium 968mg
  • Protein 21g
  • Fiber 6g
  • Sugar 6g
What does this mean? See Nutrition 101 .

Quick Tip

You can use cooked bacon, broken into pieces, in place of the prosciutto. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.