Savoy Cabbage – Verza in tegame
If you can find this cabbage you’ll have to try this recipe. It’s so easy to prepare and so tasty too. This is a winter cabbage in Italy and we so make this often every winter.
Ingredients:
2 lbs. fresh wrinkly-skinned Savoy Cabbage
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
Instructions:
1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4″ strips.
2. Heat the garlic cloves in the oil in a large nonstick pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thouroughly cooked.
5. Salt and pepper to taste.
Notes:
If the cabbage gets to dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.
Made this tonight as a side dish, very tasty and delicate for a cabbage. Moved to Trento, Italy a few months ago and have wondered what these wrinkly looking cabbages were all about. Thanks for the recipe.
@Amy: I’m glad you liked it. You should also try this before it gets too warm Verzata.