Verza Stufata - Italian Braised Savoy Cabbage

Verza Stufata - Italian Braised Savoy Cabbage

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

Course Side Dish

Cuisine Italian

Keyword Braised savoy cabbage, Italian side dish, stewed cabbage, Verza stufata

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 158kcal

Author Nicole Shroff

Ingredients

3 tablespoons olive oil
1 large garlic clove chopped small
1 full savoy cabbage washed and patted dry
200 ml 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

Prepare 1 full savoy cabbage by slicing down the middle, cutting away the tough central core, the slicing the leaves into thin 1 inch strips.
In a large saucepan with a lid, heat 3 tablespoons olive oil with 1 large garlic clove 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.
Stir in a third of the 200 ml vegetable stock and ½ teaspoon 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.
Remove from the heat, and serve warm with a ⅛ teaspoon black pepper, a drizzle of olive oil over the top and a grating of parmesan 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.

Nutrition