Verza Stufata - Italian Braised Savoy Cabbage
This easy Braised Savoy Cabbage is a delicious and healthy side for meat, egg and cheese dishes.
Braised savoy cabbage, Italian side dish, stewed cabbage, Verza stufata
washed and patted dry
(1 cup) or beef/chicken stock
from drizzling (optional)
Prepare the cabbage by slicing down the middle, cutting away the tough central core, the slicing the leaves into thin 1 inch strips.
1 savoy cabbage
In a large saucepan with a lid, heat the oil with garlic on low heat till the garlic softens.
3 tablespoons olive oil,
1 large garlic clove
Add sliced cabbage, turn the heat to medium and sauté for a couple of minutes in the garlic oil.
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.
200 milliliters vegetable stock,
½ teaspoon salt
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).
⅛ teaspoon black pepper
For further details see the post above
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.
Verza Stufata - Italian Braised Savoy Cabbage https://www.endofthefork.com/braised-savoy-cabbage/