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Here’s another delicious recipe shared by our own Sophia Whitney. Inspired by Sophia’s Italian heritage, the simple, flavorful ingredients make this an easy dish to make on a weeknight.


  • Shredded Cabbage (bagged if available)
  • 1-2 cups Chicken Broth (or Vegetable broth)
  • Penne (or pasta of your choice)
  • Salt
  • Garlic
  • Red Pepper Flakes
  • Grated Parmesan Cheese
  • (Pancetta-Optional)


  1. Bring a pot of salted water to a boil and cook pasta according to package directions.
  2. While pasta is cooking, in a separate pan sauté garlic in olive oil over medium heat.
  3. Add red pepper flakes for a little spice, if desired.
  4. Add cabbage (as much as desired) and add 1-2 cups of broth to pan.  Depending on how much cabbage you are making, you can add more broth.
  5. Bring to boil then drop heat to simmer for 10-15 minutes (until some of the broth evaporates).
  6. Add salt to taste.
  7. When pasta has finished cooking, combine with sauce and top with Parmesan.
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