Penne with five types of cabbage
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 504
- Carbohydrates g 71.4
- of which sugars g 7
- Protein g 13.9
- Fats g 18.1
- of which saturated fat g 2.65
- Fiber g 7
- Sodium mg 906
- Difficulty: Average
- Prep time: 30 min
- Cook time: 40 min
- Serving: 4
- Cost: Very low
PRESENTATION
Penne with five cabbages is like a science experiment you can eat, only way more delicious than anything in class. Penne with cabbage isn’t just tossing leaves with pasta—it’s like a creative kitchen lab. Really, five different cabbages join the party: the deep greens of black cabbage, crisp bites of Brussels sprouts, the tender feel of broccoli tops, fluffy cauliflower, and those wild, neon shades from red cabbage. And look, cooking with lime changes the red cabbage color, turning the whole thing into edible art. There’s even black cabbage powder sprinkled on top for extra color and flavor. Really cool how this cabbage pasta recipe takes veggies with a boring rep and makes them totally unexpected and magical. You get a bowl that’s both colorful and healthy—totally Italian comfort food with a wild twist.
In Italy, folks might do a simple penne cabbage dish with what they have, but this? It’s next level. Using penne rigate means every piece gets coated in those silky cabbage purees, picking up all the sweet and earthy flavors. Sometimes there’s guanciale, but here it’s about letting veggies shine. For sure, this is the ultimate way to showcase cabbages, especially when you’re in the mood for something different. Really, the textures—some pieces crunchy, others meltingly soft—make every bite a surprise. It’s the kind of cabbage and pasta recipe that wows anyone who thinks they’ve seen it all. Still super homey, a bit wild, and totally Italian at heart, this dish celebrates creativity and flavor, perfect for adding a modern twist to pasta night.
So here's the thing, it is a mix of tradition and fun, making it perfect for those who want something a little unexpected on the table. You know, the kind of dish you make when you want to impress without losing that comforting vibe. Really, cannot go wrong.
You might also like:
INGREDIENTS
- for the pasta stir-fry
- Gluten-free Penne Rigate pasta 0.7 lb (320 g)
- Broccoli 8.8 oz (250 g)
- Brussels sprouts 2 cups (180 g)
- Extra virgin olive oil 1 ½ tbsp (25 g)
- Garlic 1 clove
- Fine salt to taste
- Black pepper 1 pinch
- For the black cabbage powder
- Italian kale (cavolo nero) 0.5 lb (250 g)
- For the cauliflower cream
- Cauliflower 1 lb (450 g)
- Shallot 1.4 oz (40 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- For the purple red cabbage cream
- Red cabbages 3 oz (80 g)
- Extra virgin olive oil 1 tbsp (15 g)
- Fine salt to taste
- For the pink red cabbage cream
- Red cabbages 3 oz (80 g)
- Extra virgin olive oil ¾ tbsp (10 g)
- Lime juice 1 tbsp (15 g)
- Fine salt to taste
How to prepare Penne with five types of cabbage
To prepare the pasta with 5 cabbages, first wash all the vegetables and remove the outer and wilted parts. Cut the stems off the black cabbage 1 and place the leaves on a baking sheet lined with parchment paper 2. Bake them in a preheated fan oven at 250°F for 40 minutes: after this time, the leaves will be dried 3.
And you can coarsely chop them, place them in the mixer 4, activate the blades and reduce the black cabbage to powder 5. Meanwhile, while the black cabbage is in the oven, you can focus on other preparations. Start with the cauliflower cream: clean the shallot and slice it into rings 6.
Remove the stem and outer leaves of the cauliflower and cut the florets into large chunks 7. Sauté the shallot in a pot with the oil until golden: this rich sauté will make the cream more flavorful and with a slightly roasted aroma. Then add the cauliflower to the pot 8 and cover with about 1 3/4 cups of water 9.
Season with salt and pepper and cook: it will take about 25 minutes 10. Blend with an immersion blender until you obtain a smooth cream 11, and set aside. Now take care of the other 2 red cabbage creams: first, prepare the common base for both. Take the red cabbage (the whole amount needed for the two creams) and remove the hard white core 12.
Finely chop the rest 13 and place it in a pot with a little boiling water 14; boil until soft, then remove half and place it with a little cooking water in the mixer cup 15.
Season with extra virgin olive oil 16, salt 17, and blend into a purple red cabbage cream 18.
Set this first cream aside 19. Now squeeze the lime to extract the juice 20 and add it to the mixer cup in which you have placed the remaining cabbage with a little cooking water 21 and a pinch of salt.
As before, blend into a cream and set aside: as you'll notice, the red cabbage in contact with the acidity of the lime juice will react, turning a vibrant candy pink color 22. Now that the creams are ready, you can prepare the broccoli and Brussels sprouts stir-fry and the pasta. Separate the broccoli florets 23 and cut the Brussels sprouts in half 24.
Briefly sauté the garlic in a large pan with a drizzle of oil and add the broccoli 25 and Brussels sprouts 26. Sauté them, stirring often, and meanwhile, cook the pasta in a pot with plenty of salted boiling water 27.
Deglaze the vegetables in the pan with a ladle of pasta cooking water 28 and cook them for a few minutes: they should be tender but still crunchy. Remove the garlic clove and salt to taste 29, drain the pasta al dente and transfer it directly to the pan 30.
Sauté it for a couple of minutes and season with pepper 31 and, if necessary, with salt. It's time to plate! Place a large half-moon of cauliflower cream 32 and two smaller ones of purple-blue and pink red cabbage cream 33 on the bottom of each plate.
Distribute the pasta slightly off-center from the middle of the plate 34, at the apex of the cream rainbow. Sprinkle with plenty of black cabbage powder 35. Your pasta with 5 cabbages is ready to amaze!