Red cabbage, walnut and Parmesan pappardelle recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 450 calories / serving
  • Healthy
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red cabbage walnut parmesan papparedelle(h)

Heat 2 tbsp of olive oil in a large saucepan, add the onions and cook over a low heat until softened. Add
half of the shredded red cabbage and all the sugar and vinegar, and cook over a low heat for 15-25 minutes, or until softened. 

Bring a large pan of salted water to the boil, add the remaining red cabbage and cook for 4 minutes. Add the pappardelle and cook for a further minute. Reserve 100ml (3½fl oz) of cooking liquid and then drain. 

Toss the pasta and cabbage with the braised cabbage and reserved cooking liquor. Season to taste. Divide between 4 plates and top with Parmesan, walnuts and chopped parsley. Drizzle with olive oil.

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  • Ingredients

  • 2tbsp olive oil
  • 2 x small red onions, halved and thinly sliced
  • 400g (13oz) red cabbage, coarsely shredded
  • 2tbsp demerara sugar
  • 4tbsp red wine vinegar
  • 1 x 300g pack fresh pappardelle or tagliatelle
  • 75g (3oz) Parmesan, shaved
  • 25g (1oz) walnuts
  • flat-leaf parsley, to garnish
  • Energy 1890kj 450kcal 22%
  • Fat 18g 26%
  • Saturates 5g 25%
  • Sugars 17g 19%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 58.6g Protein 17.7g Fibre 4.2g


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