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Tagliatelle with Braised Red Cabbage | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Knusprige Walnüsse treffen auf zart geschmorten, samtig-karamellisierten Rotkohl und bissfeste Tagliatelle. Ein aromatischer herbstlicher Pasta-Klassiker auf italienische Art – raffiniert, vegetarisch und in nur 25 Minuten serviert!
Ingredients
Preparation method
Preparation
Toast the walnuts in a dry frying pan without fat over medium heat for 2–3 minutes until fragrant, remove and roughly chop.
Cut or mandoline the red cabbage into thin strips. Finely dice the red onion and finely chop the garlic.
Braise cabbage & cook pasta
Heat the olive oil and butter in a large pan. Sauté the diced onion in it for 2 minutes until translucent, then add the garlic and red cabbage strips.
Chef's tip
Tip: For an even creamier sauce, toss in a small tablespoon of cold butter at the end along with the pasta water.
Wine pairing: A light, fruit-driven Italian red wine such as a Valpolicella or Chianti pairs wonderfully with this dish.
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