BRAISED CABBAGE WITH CAPERS AND OLIVES, Neapolitan recipe, vegetable side dish in a pan easy and quick, light, ideal for meat, fish, and cheeses, perfect for the diet, if you want to enrich the dish you can also add potatoes.
A simple and light side dish perfect for accompanying meat or fish, the braised cabbage with capers and olives is delicious, a typical Neapolitan recipe but obviously made everywhere.
The recipe for braised cabbage with capers and olives is very simple, a very good and light side dish with seasonal vegetables without ham or bacon, also perfect for the diet.
Follow me in the kitchen today there’s braised cabbage with capers and olives.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 cabbage
- 1.8 oz black olives
- 0.7 oz salted capers
- 1 clove garlic
Steps
Cut the cabbage and wash it well, put it in a bowl with water and let it sit for a while to remove any soil residues.
Sauté the garlic clove in its skin then remove it, add the olives, cabbage, and capers, add a little water and cook on low heat with a lid.
The cabbage cooks in a few minutes, 10-12 minutes are more than enough, the vegetable should remain crunchy and not mushy.
Salt to taste and you can also add a pinch of white pepper if you prefer.
Bon appétit
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If you don’t like cabbage, you can always use escarole, a perfect side dish to accompany many dishes but also good for dinner if you’re looking for a light or low-calorie dish. Also great with ham pieces but can also be eaten cold in a salad dressed with fennel, orange, or salted anchovies.
