What is pizzoccheri? The pasta winning over Olympic athletes

Ingredients

• 1 medium head Cabbage (shredded)
• 200 g Fresh Farmer's Cheese (crumbled or grated)
• 1 large Onion (diced)
• 2 pieces Garlic Cloves (minced)
• 2 tbsp Unsalted Butter (softened)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Caraway Seeds (optional, adds traditional flavor)
• 2 cups Water (for simmering)

Instructions

1. Prepare Vegetables

   Shred the cabbage, dice the onion, and mince the garlic. Set aside in separate bowls.

   Time: PT5M

2. Sauté Aromatics

   Heat the butter in the large pot over medium heat. Add the diced onion and minced garlic, sauté until translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Cabbage and Spices

   Stir in the shredded cabbage and caraway seeds (if using). Cook, stirring occasionally, until the cabbage begins to soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Simmer

   Pour in 2 cups of water, bring to a gentle boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the cabbage is tender.

   Time: PT20M

   Temperature: Simmer

5. Incorporate Cheese

   Add the crumbled fresh cheese, stirring until fully melted and incorporated. Season with salt and black pepper, cook an additional 5 minutes to blend flavors.

   Time: PT5M

   Temperature: Medium heat

6. Finish and Serve

   Remove from heat. Let the stew rest for 2 minutes, then serve hot with crusty bread or boiled potatoes if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

5g