*Penne with Cabbage and Cream

The Captain developed this recipe after doing some amount of internet research on the food of Italy’s Alto Adige.  He insists it is not ‘original.’  On the other hand, I’ve never seen it any place else.  Whoever invented it deserves a medal – it is glorious, and a great solution to the problem of what to do with the half a head of cabbage you’ve got left after making slaw. I’m sorry there’s not a photograph of this dish – it was all gobbled up before we even thought of the camera.

½ Head Green Cabbage, whole
1 cup White Wine
¼ stick Butter
1/8 cup Olive Oil
10 leaves fresh Sage
1 medium Onion, chopped
4 cloves Garlic, chopped
1 Red Chili Pepper, crushed (or its equivalent in ground Cayenne) (or to taste)
1 lb. Penne
4 oz. Heavy Cream
3 oz Gouda Cheese, grated
2 oz. Parmigiano Cheese, grated

1.  Braise the cabbage in salted water for 5 minutes.  Drain in colander.

2.  Return cabbage to pan and add wine.  Boil until wine mostly evaporates and cabbage is cooked.  Remove from pan.  Chop coarsely.

3.  Heat oil and butter in pan and add sage leaves.  Cook until leaves curl.  Add red Pepper.  Add onion.  Sautee until onion colors.  Add garlic.  Cook for another 3 or 4 minutes.  Add cooked cabbage and cream, mix well and keep on lowest simmer.

4.  Cook penne until still firm, but almost done.  Save a cup of cooking water, then drain Penne.

5.  Add penne to sauce, add the two cheeses, mix well, and adjust consistency with retained water to achieve a pleasant creamy texture and to finish cooking the penne to “al dente.”

Buon Appetito!

6 thoughts on “*Penne with Cabbage and Cream”

  1. Oh my. This is just up my alley as I am always looking for delicious ways to incorporate cabbage, and this sounds so utterly delicious compared to the boiled cabbage and potatoes of my Irish forebears. I will invent an event for which I can make this wonderful global collusion of ingredients. Thanks, Chef Captain!

  2. When the Captain opens a restaurant I’ll be one of the first in line! He sounds like a creative chef with a talent for choosing ingredients that work well together. Thanks for the post, Louise.

    • The Captain DID have, well not exactly a restaurant, but a deli/food market. Never again. He is incredibly talented, the kitchen being only one of his creative venues. Anyway, David, enjoy some cabbage!

  3. bagnidilucca said:

    This sounds good – lucky she wasn’t lactose intolerant as well. This is very popular right now. I think some people with food problems should bring their own food. Brisbane is now having a flood disaster, so all fresh food is a bit scarce just now. Take a look at my blog for some pics.

    • We’ve been following the disaster in Australia – I’ve read that it will take decades to recover… true? I’ll surely check out your blog for more info. Our hearts go out to you…

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