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German-Style Pasta

Cabbage and pasta lovers unite for this simple sweet-and-sour side dish.

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( 9 Ratings)

9 Ratings

5 Stars 33%

4 Stars

3 Stars 33%

2 Stars 22%

1 Stars 11%

Member Reviews ( 4 )

1eb6e26c-112a-47d7-bc3a-8c7a255d45e5

Prep Time 5 min
Total Time 15 min
Servings 6

Ingredients

1: cup uncooked rotini or other spiral pasta (3 to 4 ounces)

2: teaspoons vegetable oil

4: cups shredded red cabbage (12 ounces)

1: tablespoon packed brown sugar

2: tablespoons white vinegar

1/2: teaspoon caraway seed

1/4: teaspoon salt

: Freshly ground pepper

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Directions

1 Cook and drain pasta as directed on package.
2 While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook cabbage in oil 2 minutes, stirring occasionally. Stir in brown sugar, vinegar and caraway seed. Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.
3 Stir pasta into cabbage mixture; heat until hot. Sprinkle with salt and pepper.

EXPERT TIPS

Expert Tips

You can make this pasta dish the night before you plan to serve. Enjoy it cold, or reheat it in the microwave.

For a stick-to-your-ribs supper, try this ethnic treat with rye bread, baked squash and ham or roast pork. But don't forget to save a little room for a slice of apple pie!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 105
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 105 mg; 105 %;
Total Carbohydrate: 21 g; 21 %
(Dietary Fiber 2 g 2 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 22%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 6/27/2011 1:30:39 PM REPORT ABUSE Wolp8 said:

Rating:

Can not say anything to the taste of this dish as I am not intending to make it... but being German myself I can say that this is definitely NOT a german dish. I am assuming it is called "german-style" because of the cabbage (Kraut) in it.

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