Cabbage Aglio e Olio

Name: Cabbage Aglio e Olio
Yield: 482 g
Ingredients: Fresh Cabbage 300 g; Frozen Cocktail Shrimp (Whiteleg Shrimp) 100 serving; Chef's Chicken Stock 15 g; Whole Black Peppercorns 2 serving; Vietnamese Dried Chili Peppers 10 serving; Minced Garlic 5 teaspoon; Olive Oil 50 spoon

Difficulty NORMAL 682 kcal

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Ingredients

Main ingredients

Fresh Cabbage 300 g
Frozen Cocktail Shrimp (Whiteleg Shrimp) 1 serving

Seasonings/Sauce

Chef's Chicken Stock 15 g
Whole Black Peppercorns 2 serving
Vietnamese Dried Chili Peppers 10 serving
Minced Garlic 5 teaspoon
Olive Oil 50 spoon

Nutrition summary

Carbohydrates 33.71 g 19%

Protein 23.86 g 14%

Fat 51.68 g 67%

Serving size 482g

Cooking steps

1

Shred the cabbage and thinly slice the garlic.
2

Cook the pasta in boiling water.
3

Heat olive oil in a pan, then sauté the garlic and peperoncino.
4

Add the cabbage, season with salt and pepper, and stir-fry.
5

Add the cooked pasta and pasta water, and mix well.
6

Garnish with parsley to finish.

Cabbage Aglio e Olio

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