Prep 20 mins
Cook 15 mins
This is an Italian twist on the ever popular Hungarian dish using cabbage and noodles. This is a delicious one dish meal bursting with flavor. Created for RSC #14.
- 1 (9 ounce) package cheese tortellini
- 3 sweet Italian sausages
- 1 teaspoon olive oil
- 1 tablespoon butter
- 6 cups napa cabbage, coarsely chopped
- 4 green onions, sliced
- 4 garlic cloves, minced
- 1 teaspoon fennel seed
- 1⁄4 teaspoon red pepper flakes
- 1⁄8 cup diced pimento, drained
- 1⁄2 cup creme fraiche
- salt and pepper
- grated parmesan cheese
- Cook the tortellini as per package directions, drain reserving 3 tablespoons cooking liquid.
- Place the sausages in boiling water and cook until firm, remove and cool until cool enough to handle. Thinly slice the sausage.
- Over medium heat, melt the butter and add olive oil, cook sausages through until nicely browned; stir in onions, minced garlic and cabbage.
- Saute for 5 minutes or until cabbage is crisp tender; stir in drained cooked tortellini, fennel seeds, red pepper flakes and pimentos. Season with salt and lots of freshly ground black pepper to taste.
- Lower the heat to low, add the crème fraiche and reserved pasta cooking liquid; cook just until warmed through.
- Serve with freshly grated Parmesan cheese and crusty Italian bread.
This is excellent - so good in fact it may end up in the weekly rotation. I did use about half a small onion and half a fresh red bell pepper, both sliced and diced fine, instead of green onion and pimento - and Greek yogurt and sour cream in place of cr?me fresh. But good recipes are resilient.
Wow...soooooo good! I couldn't find a good head of napa cabbage so I used a small regular head of cabbage. I also had to use frozen tortellini. The Italian sausage, cabbage and tortellini was a great combination. The store I went to doesn't carry creme fraiche, so I had to make my own. The creme fraiche was the perfect touch to this dish. My MIL was out of town so I made this dish for my FIL and myself. He had three helpings, so I knew he loved the dish too! This will be made often in my house. Thanks for creating such a wonderful recipe, Paula. Made for Jan. 2011 Aus/NZ Swap.
So good! To my dismay I found I didn't have tortellini, despite being sure I still had a packet .. probably find it tonight! So I used smallish pasta shells. Otherwise I stuck to recipe, this was just so good, I was eating the cabbage as it cooked, good thing I was generous with my quantities! I'm not crazy about the anise taste of fennel, but DH loved it, and I was quite generous with my red pepper flakes as well. This is a highly-flavoured deliciously creamy dish, only DH and I were home to enjoy it, so I got to bring the rest to my office for lunch today, yum, just as good the next day!!! Paula, just marvellous, thanks for this, loved it! Made for Aus/NZ swap#33