The stewed cabbage in a pan is an outline seasonal simple and tasty, ideal to accompany meat dishes and cheeses. An easy recipe also suitable for those who follow a vegetarian diet. Try it with slices of toasted yellow polenta : it’s delicious!
The cabbage stewed in the pan is a tasty dish of peasant origin that is prepared above all in the regions of northern Italy, where the cabbage is a vegetable widely cultivated and appreciated in the winter season.
The process to make it is very simple : it is dried in oil and sprinkled with white vinegar, which gives it its characteristic flavor. The variants to prepare the cabbage in the pan are many: in Verze in the pan , for example, you add the tomato sauce, while Verze rostide also provide butter, onion and Parmesan cheese.
Traditional accompaniment for cold cuts, sausage and pork in general, is an excellent side dish for all types of meat, aged cheeses and eggs. The recipe we propose is also totally vegetarian , try it also with polenta , soft or toasted.
INGREDIANTS For Stewed cabbage in a pan
- 1 kg of cabbage
- 1/2 glass of vegetable broth
- 1/2 glass of white vinegar
- 4 tablespoons of extra virgin olive oil
- salt
HOW TO PREPARE: Stewed cabbage in a pan
To prepare the stewed cabbage in a pan, start cutting it into strips, after removing the central and hard stalk. To do this, simply cut the head in two and deeply engrave the stem on both sides until it is removed. Rinse the cabbage strips several times and then let them drain well or dry them with a cloth.
Heat the oil in a large pan, add the cabbage and let it cook for a couple of minutes. Add salt, sprinkle with the hot vegetable broth , cover and cook over low heat for 45-60 minutes.
Halfway through cooking, turn up the heat, sprinkle the vegetables with vinegar and let it evaporate, stirring well. Lower the flame, cover again and let it continue.
When the savoy cabbage is cooked and tender, turn off the heat and let it rest, still covered, for about ten minutes. Serve the stewed savoy cabbage hot or warm, as desired.
Print
Stewed cabbage in a pan
- Prep Time: 10 MIN
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 4 PORTIONS 1x
- Category: sidesdish
- Method: in the Pan
- Cuisine: American,asian
- Diet: Vegetarian
Description
The stewed cabbage in a pan is an outline seasonal simple and tasty, ideal to accompany meat dishes and cheeses.
Ingredients
- 1 kg of cabbage
- 1/2 glass of vegetable broth
- 1/2 glass of white vinegar
- 4 tablespoons of extra virgin olive oil
- salt
Instructions
- To prepare the stewed cabbage in a pan, start cutting it into strips, after removing the central and hard stalk. To do this, simply cut the head in two and deeply engrave the stem on both sides until it is removed. Rinse the cabbage strips several times and then let them drain well or dry them with a cloth.
- Heat the oil in a large pan, add the cabbage and let it cook for a couple of minutes. Add salt, sprinkle with the hot vegetable broth , cover and cook over low heat for 45-60 minutes.
- Halfway through cooking, turn up the heat, sprinkle the vegetables with vinegar and let it evaporate, stirring well. Lower the flame, cover again and let it continue.
- When the savoy cabbage is cooked and tender, turn off the heat and let it rest, still covered, for about ten minutes. Serve the stewed savoy cabbage hot or warm, as desired.
