Pizzoccheri aka pasta with potatoes and cabbage...

[Phentex]

Last night's Blue Apron was a version of Pizzoccheri. Used fontina and Parmesan cheese with whole wheat pasta and cabbage. I think baby red potatoes would have brightened the dish but the fresh sage and creamy sauce made for a very tasty version. FOUR cloves of garlic...mmmmm!

It made three or 4 servings because I think they don't want you to know how many calories you are eating if you attempt to eat the whole pan.

(Lean fish and veggies tonight!)

[Sentath]

1. Hmmm

http://www.thekitchn.com/recipe-pasta-and-potatoes-with-cabbage-pizzoccheri-weeknight-dinner-recipes-from-the-kitchn-217109

Looks interesting. Can I skimp on the cooking time on the cabbage to reduce sulphur fumes?

[Phentex]

2. Only if I can add ham or sausage to it!

I don't mind the smell of cooked cabbage any more but pee-yuuuu as a kid.

[hermetic]

3. Super!

I have some cabbage I need to use, and red potatoes so I am definitely going to make this, perhaps tomorrow. I like the smell of cabbage cooking and shake my head whenever I read a mystery and they go to some seedy place that always smells of cooked cabbage.