Pizzaccheri (buckwheat noodles, cabbage & potatoes)

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serves 4-6

1/2 lb. pizzaccheri or buckwheat noodles
1/4 c. unsalted butter
1 small onion, sliced
1/2 head of cabbage, sliced
2 potatoes, cut into 1″ cubes
1/4 c. grated parmesan cheese
6 sage leaves, sliced
2 tsp. caraway seeds
salt & pepper to taste
1/2 fontina cheese, shredded
3 Tbsp. water

Preheat the oven to 350

Bring a medium pot to a boil & add the cubed potatoes. Cook until soft. set aside. You can save the cooking water for cooking the noodles.

While the noodles are cooking, melt the butter in a large pan and add the sliced onions. Saute until translucent on medium heat. Add 3 tablespoons of water & the shredded cabbage to the pan. The water will prevent the cabbage from burning. Cook the cabbage until soft. Add the caraway seeds & the sage. Add the cooked noodles to the pan & stir in the parmesan cheese.

Transfer the cabbage mixture to a baking dish. Sprinkle the fontina cheese on top of the veggies & noodles. Bake until the cheese on top starts get bubbly & browned in spots, about 15 minutes.

*DIVA NOTE* pizzaccheri noodles are hard to find, so substitute them for buckwheat noodles that can be found in the international isle in the supermarket. Try to get the wider noodle.

The photos I posted for this recipe doesn’t have the fontina cheese, due to the fact my husband is allergic to dairy.

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  • April 2018
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