The cabbage is a light, tasty vegetable side dish with a hint of spiciness. Perfect to accompany other dishes, but also great for enriching main courses or stuffing sandwiches and focaccia. The preparation is simple and quick: just put all the ingredients in the pot, cover with a lid and cook on the stove. Start with a high flame until boiling, then reduce to medium-low heat for about an hour. The strong flavor of the cabbage, combined with good fresh bread, will surely be appreciated.
Being a completely vegetable side dish made with simple ingredients like salt, chili pepper, and extra virgin olive oil, it is also perfect for those following a vegan diet.
Before moving on to the recipe, I remind you of other very tasty vegan dishes
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Energy 88.93 (Kcal)
- Carbohydrates 12.67 (g) of which sugars 4.27 (g)
- Proteins 2.52 (g)
- Fat 4.28 (g) of which saturated 0.64 (g)of which unsaturated 0.19 (g)
- Fibers 4.07 (g)
- Sodium 356.43 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cabbage
- 1/2 onion
- to taste coarse salt
- to taste chili pepper
- 2 tablespoons extra virgin olive oil
- 14 oz tomato pulp
- 1 1/4 cups water
Tools
- 1 Knife
- 1 Pot
Preparation
Cut the cabbage into thin slices and rinse well under running water. It is not necessary to drain it completely, as the excess water will be useful for cooking. Once washed, transfer it directly to the pot.
Add the salt, chili pepper, coarsely chopped onion, a drizzle of oil, the tomato pulp, and the water that you poured into the tomato jar to collect all the pulp and not waste it. Cover with the lid and bring to a boil over high heat. Once boiling, lower the heat and let it cook for about an hour.
NOTES
The cabbage is ready when it becomes soft, and the sauce has reduced enough. However, if you’ve kept the flame too high and the cabbage is still a bit hard, don’t worry: add a bit more water and continue cooking until the desired consistency is reached.
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FAQ (Frequently Asked Questions)
Can we use other kinds of cabbage?
Certainly, this recipe can be easily adapted with savoy cabbage or kale, which will give a slightly different but equally delicious flavor. Just follow the same cooking procedure!
