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    Home » Recipes » Italian

    Verza Stufata – Italian Braised Savoy Cabbage

    Published Jan 16, 2021, modified Nov 2, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 2 Comments /

    Jump to Recipe
    Pin image of braised savoy cabbage in a bowl.

    This easy Braised Savoy Cabbage is a delicious and healthy side for meat, egg and cheese dishes.

    Braised savoy cabbage in a white bowl surrounded by cabbage leaves
    Braised savoy cabbage

    Verza Stufata or Braised Savoy Cabbage, is a popular Italian winter dish, usually served with sausage meat, pancetta, or alongside other meat dishes.

    It is regarded as a traditional peasant dish, inexpensive and simple to make. Ingredients are first sautéed and then cooked on a low heat with a flavoursome stock, till the cabbage leaves are tender and the liquid has mostly reduced.

    This recipe is a vegetarian version, but if you wish to add meat, add it after softening the garlic then sauté till brown before adding the cabbage.

    Although this dish can be served straight away, the flavours develop further while resting. For best results prepare it a couple of hours in advance.

    “Made this last night at my Sister’s, she grew Savoy Cabbage in her garden this year, so we used that.
    I was a little worried that the dark green leaves that were used would be way too bitter but my worries soon left after tasting the finished dish! Make sure you add Parmesan to it!! 😋
    Everyone went crazy over it, with hardly any leftovers for another meal! It’s a winner 😍” Cassie

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    Jump to:
    • A little bit about savoy cabbage
    • Ingredients
    • How to cut savoy cabbage
    • Serving
    • Leftovers
    • You may also like …
    • 📋 Recipe

    A little bit about savoy cabbage

    Also known as cavolo verza in Italian, the savoy cabbage is the prettiest cabbage of them all.

    It is large and round with large, loose emerald green outer leaves which are heavily textured and slightly frilled round the edges. Inside, the leaves are light green, paling to yellow and are more tender and crisp.

    Savoy cabbage has a delicate flavour which is mild and earthy. When cooked, the leaves become tender and sweet.

    Plus it’s good for you!

    Savoy cabbage is high in fibre, vitamins A, C, K, B6 as well as being an excellent source of folate, potassium, manganese, thiamin, calcium, iron and magnesium.

    The peak season for savoy cabbage runs from November through to April.

    Select one with bright unblemished leaves which are firmly attached at the base.

    An uncut savoy cabbage will keep in a dry cool place for up to two weeks.

    Ingredients

    image showing ingredients for braised savoy cabbage
    Ingredients for Braised Savoy Cabbage
    • savoy cabbage
    • garlic
    • olive oil
    • vegetable broth (or beef/chicken broth)
    • salt & pepper

    How to cut savoy cabbage

    Savoy cabbage is easier to cut in half than a green or red cabbage.

    1. Slice the savoy cabbage in half down the middle, and cut away the hard central core.
    2. Cut the leaves into thin strips around 1 inch wide.
    two process shots showing chopping savoy cabbage

    Serving

    Drizzle some good quality olive oil over the top and a grating of cheese (optional).

    Serve warm with some fresh bread, alongside meat dishes such these chicken sausages, fried lamb, or fish pie.

    Leftovers

    Store leftovers in a closed container in the fridge and keep for up to 3 days.

    You may also like …

    • Fennel Salad
    • Pasta Al Gorgonzola
    • Fried Zucchini
    • Pasta With Ricotta And Tomato Sauce

    Are you making this Braised Savoy Cabbage recipe? I’d love to know how it turned out in the comments, and don’t forget to give it a star rating below!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Image of bowl of braised savoy cabbage.

    Verza Stufata – Italian Braised Savoy Cabbage

    Nicole Shroff
    This easy Braised Savoy Cabbage is a delicious and healthy side for meat, egg and cheese dishes.
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Italian
    Servings 4 servings
    Calories 158 kcal

    Ingredients

    • 3 tablespoons olive oil
    • 1 large garlic clove chopped small
    • 1 savoy cabbage washed and patted dry
    • 200 milliliters vegetable stock (1 cup) or beef/chicken stock
    • ½ teaspoon salt to taste
    • ⅛ teaspoon black pepper freshly ground
    • olive oil from drizzling (optional)
    • parmesan cheese for grating

    Instructions
     

    • 1 savoy cabbage
      Prepare the cabbage by slicing down the middle, cutting away the tough central core, the slicing the leaves into thin 1 inch strips.
    • 3 tablespoons olive oil, 1 large garlic clove
      In a large saucepan with a lid, heat the oil with garlic on low heat till the garlic softens.
    • Add sliced cabbage, turn the heat to medium and sauté for a couple of minutes in the garlic oil.
    • 200 milliliters vegetable stock, ½ teaspoon salt
      Stir in a third of the stock and salt, then turn the heat back down to low, cover and leave to simmer for 30 minutes, lifting the lid occasionally to stir, and adding more stock gradually.
    • olive oil, parmesan cheese, ⅛ teaspoon black pepper
      Remove from the heat, and serve warm with a some freshly ground black pepper, a drizzle of olive oil over the top and a grating of cheese (optional).

    Notes

    Select a savoy cabbage with bright unblemished leaves.
    Wash and pat dry the cabbage, then slice it through the middle and cut away the central hard core. Slice the leaves into thin strips, around 1 inch wide.
    Prepare at least a couple of hours in advance for best results.
    This recipe is vegetarian, but if you wish to use meat, add it after softening the garlic then sauté till brown before adding the cabbage.
    Drizzle some good quality olive oil over the top and a grating of cheese (optional).
    Store in a closed container in the fridge for up to 3 days.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 158kcalCarbohydrates: 15gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 589mgPotassium: 518mgFiber: 7gSugar: 6gVitamin A: 2375IUVitamin C: 70mgCalcium: 79mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Cassie

      October 29, 2022 at 8:13 pm

      5 stars
      Made this last night at my Sister’s, she grew Savoy Cabbage in her garden this year, so we used that.
      I was a little worried that the dark green leaves that were used would be way too bitter but my worries soon left after tasting the finished dish! Make sure you add Parmesan to it!! 😋
      Everyone went crazy over it, with hardly any leftovers for another meal! It’s a winner 😍

      Reply
      • Nicole Shroff

        October 29, 2022 at 8:17 pm

        Thanks Cassie, I’m so happy to hear it!

        Reply

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