Everyone to the table! Today, the menu features an Abruzzese dish, more precisely from Teramo, really simple but so very tasty! I’m talking about Fuje strascinite with sausage, a humble dish from the farming reality, prepared all year round, especially during the period when the ‘pig is processed‘ to enjoy with fresh sausages!
But what are fuje strascinite? It is simply sautéed cabbage (sautéed) in a pan! It can be served as a side dish or paired with sausages it becomes a hearty and truly tasty main course!
Stewed cabbage with sausages is indeed a humble dish packed with flavor, prepared quickly and without much expense. Certainly a substantial dish, but sometimes a little indulgence is allowed!
In Abruzzo, it is a very beloved second course that is surely known in other regions of Italy, perhaps under different names.
Sausages can also be paired with potatoes to really transform it into a complete and balanced dish with its source of proteins, carbohydrates, and vegetables.
And since it’s still particularly cold, even though spring has arrived, this dish fits perfectly! Let’s see how to prepare it, but first, I’ll leave you with some Abruzzese recipes that if you don’t know, I recommend you try… they’re exceptional ❤️
Be sure to read to the end, you’ll find useful tips for executing this recipe and a little gift for you 😍
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 Savoy cabbage
- 8 sausages (fresh pork)
- 2 cloves garlic
- 2 leaves bay leaf
- A few tablespoons olive oil
- chili pepper (fresh or dried, only if desired)
- salt
- 1 glass white wine
- 2 glasses water
Tools
- Pan
- Casserole
- Cutting Board
- Knife
Steps
First, clean the cabbage. Place it on a cutting board and remove the hard part known as the core.
Remove the outer leaves if damaged, and detach the others using a knife. Cut everything into strips or pieces of the preferred size.
Wash the cabbage thoroughly under water. Take a large pan with slightly high edges to contain everything, and pour a good amount of olive oil inside.
Add a couple of garlic cloves and some chili pepper, fresh or dried. Sauté for just a minute.
Insert all the cabbage, trying to flatten it with your hands because initially, it will take up quite a bit of volume. Also add one or two bay leaves.
Pour in a glass of white wine and let it cook over medium heat to allow the wine to evaporate.
Subsequently, pour in two glasses of water, cover with a lid, and cook over medium heat.
Occasionally remove the lid and stir or better “sauté” the cabbage in the pan, which in the end should become so soft that it melts in the mouth.
It takes about twenty to thirty minutes to cook, but always check.
Meanwhile, in another pan, without adding oil, place the sausages after pricking them with a fork.
Cook them well, then drain the oil and insert them (whole or, as I did, cut into pieces) into the now-cooked cabbage.
Let it season for just a couple of minutes, then place everything on a serving dish and accompany with fresh bread and a nice glass of Montepulciano d’Abruzzo ❤️
If you’ve never tried this dish, I hope I’ve made you want to try it! It’s delicious! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How long should the stewed cabbage cook?
It depends, it can vary according to its consistency and the size of the strips. Generally, it takes about 20-30 minutes to get tender cabbage. If you prefer crunchier cabbage, you can reduce the cooking time.
What can I pair instead of sausage?
You can replace it with cubes of pancetta thick enough to make it even more flavorful. You will need to brown it very well, separately, just like you do with sausages, without adding other fats, and at the end of cooking, combine it with the cabbage. Or you can cook a nice steak and serve it with the cabbage.
I cooked some extra cabbage to store in the fridge. How many days can it last after cooking?
We can store raw cabbage for 5-6 days in the refrigerator, in the vegetable compartment. Once cooked, we can store it in a container with an airtight lid for about 3-4 days.
Can I freeze cooked cabbage?
If we already know we want to cook more cabbage to store in the freezer, I recommend cooking separately the portion we want to freeze. In this case, it’s preferable to proceed as follows: blanch the cabbage for 3-4 minutes, then immediately immerse it in ice water to stop the cooking and preserve the color. Then, it must be drained very well so it can be placed in freezer bags. It can remain in the freezer for about 3-4 months.
How do you eliminate the strong cabbage odor?
The trick I learned from my mom is to use a couple of bay leaves during the cabbage cooking to eliminate the “smell” 😉
