Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 4 servings

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 4 cups Cabbage shredded (red or green)
  • 4 cloves Garlic minced
  • 1 small Onion thinly sliced
  • 1 stalk Celery thinly sliced
  • 2 tsp Fresh Thyme chopped
  • 1/4 tsp Hot Pepper Flakes
  • 3/4 cup Vegetable Broth
  • 3/4 cup 18% Table Cream
  • 1 tbsp All Purpose Flour
  • Pinch of Salt
  • 1 pkg Whole Wheat Penne Pasta
  • 1/3 cup Parmesan Cheese grated

Instructions

  • In a large pot of boiling salted water; cook pasta for about 10 minutes or until al dente. Drain well and keep warm.
  • Meanwhile, in a large deep nonstick skillet, heat oil over medium heat. Cook cabbage, garlic, onion, celery, thyme and hot pepper flakes; stirring for about 10 minutes or until wilted.
  • In a small bowl, whisk together vegetable broth, cream, flour and salt. Pour into skillet and bring to a simmer. Stir in pasta and toss to coat well. Sprinkle with cheese and stir to combine before serving.
Nutrition Facts
Cabbage and Garlic Pasta
Serving Size
 
218 g
Amount per Serving
Calories
400
% Daily Value*
Fat
 
15
g
23
%
Cholesterol
 
35
mg
12
%
Sodium
 
135
mg
6
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin A
 
400
IU
8
%
Vitamin C
 
33
mg
40
%
Calcium
 
60
mg
6
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Tip: If you want the cabbage a bit softer, simply cover and cook the mixture together.
Recipe developed by Emily Richards

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