The savoy cabbage sautéed in a pan with extra virgin olive oil and garlic is a light recipe, a great beneficial side dish to accompany meat or fish main courses. In all its simplicity, it’s a delicious recipe with the addition of grated Parmesan cheese on top, which sweetens the bitter taste.
A humble and genuine recipe prepared in a simple yet beneficial and nutritious way. Especially useful for those on a diet as extra virgin olive oil is highly recommended.
In our Southern Italian culture, we use it a lot.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 10.5 oz savoy cabbage (cleaned)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- to taste salt
- 2 tbsp Grana Padano DOP (Grated)
- water (A few tablespoons if needed)
Tools
- Cutting board
- Pan non-stick with lid
Preparation
Clean the cabbage by removing the outer tougher leaves.
Then cut the cabbage on a kitchen cutting board and wash it in a bowl, repeating the washing two or three times.
In a large non-stick pan, pour the extra virgin olive oil and brown the garlic cloves.
Add the cabbage pieces after draining them, but not too much, as the vegetable cooks with the moisture left on it..
Add salt to taste and let it cook over low heat for about twenty minutes with the lid on.
Check the cooking and add a little water only if needed.
Finally, sprinkle the grated parmesan cheese on top at the end and wait for it to melt.
Serve the savoy cabbage side dish cooked in a pan with extra virgin olive oil, which pairs well especially with white meats and fish.
Sautéed Savoy Cabbage with Extra Virgin Olive Oil and Garlic Light Recipe
Tips: The sautéed savoy cabbage with extra virgin olive oil and garlic light recipe is a dietary side dish useful for those on a diet. It is rich in potassium and antioxidants, containing vitamins E and C. It helps and stimulates the intestines as it has a good fiber content.
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