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German-Style Pasta

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  • Prep 5 min
  • Total 15 min
  • Servings 6
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Cabbage and pasta lovers unite for this simple sweet-and-sour side dish.
By Betty Crocker Kitchens
Updated Oct 7, 2008
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make this pasta dish the night before you plan to serve. Enjoy it cold, or reheat it in the microwave.
  • tip 2
    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!

Nutrition

105 Calories, 2 g Total Fat, 3 g Protein, 21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
105
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
105 mg
Potassium
130 mg
Total Carbohydrate
21 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
22%
22%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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