In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks. Source: EatingWell Magazine, March/April 2009

EatingWell Test Kitchen



  • Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add cabbage and continue cooking, stirring occasionally, until the pasta and cabbage are tender, about 4 minutes more. Reserve 1/2 cup of the cooking liquid and drain the pasta and cabbage.

  • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.

  • Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.

  • Return the pasta and cabbage to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.

Nutrition Facts

278 calories; 6.6 g total fat; 2.8 g saturated fat; 15 mg cholesterol; 536 mg sodium. 634 mg potassium; 40 g carbohydrates; 8.1 g fiber; 6 g sugar; 13.1 g protein; 1042 IU vitamin a iu; 27 mg vitamin c; 100 mcg folate; 152 mg calcium; 2 mg iron; 85 mg magnesium;

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