The braised cabbage is a recipe from Grandma Benedetta, one of those dishes that tell the story of old-fashioned cooking, made with slow gestures and true flavors. If you’re wondering how to cook cabbage deliciously, this preparation is a classic original from the Venetian tradition. The verze sofegae alla veneziana, also known as verze sofegae in tecia, are cooked slowly until they become soft and enveloping, then finished with a splash of apple cider or balsamic vinegar, which balances the natural sweetness of the cabbage. A simple side dish but full of character, the verze sofegae with vinegar is proof that with a few ingredients, you can bring a dish to the table that truly feels like home.
SEASONALITY of #cabbage – from September to April.
The best cabbages are those that have undergone a frost. There are also summer varieties that are sweet even before the cold.
Cabbage, also known as Milan cabbage, Lombard cabbage, Savoy cabbage, common cabbage, verzotto, is a versatile ingredient deeply connected to Northern Italian cuisine, featuring in many traditional recipes passed down from generation to generation.
RECIPES with cabbage
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Veneto
- Seasonality: Autumn, Winter
Braised Cabbage
- Half cabbage (about 350 g (12 oz))
- 1 clove garlic (optional)
- 50 g white onion (finely chopped – optional)
- 1 tablespoon extra virgin olive oil (or seed oil)
- as needed water (about 40 g (1.5 oz))
- as needed coarse salt
- 1 pinch chili pepper
Tools
- Cutting Boards bamboo
- Knife smooth blade
- Pan steel
Braised Cabbage
In a wide saucepan, heat a good drizzle of oil (and a bit of water for a lighter version) with a crushed garlic clove and, if desired, some finely chopped onion.
Meanwhile, take a nice cabbage, remove the outer leaves, the harder ribs, and the core, then wash it.
Then cut it into regular strips.
When the sauté is fragrant, add the still slightly wet cabbage, season with salt, and add a pinch of chili pepper if desired.
Then cover it; initially, it seems a lot, but it will wilt quickly. Let it “sweat” over low heat, stirring occasionally: it should sweat slowly and become soft and glossy. If needed, add just a splash of hot water.
After about 20 minutes, uncover, slightly increase the heat, and let it dry well. At the end of cooking, deglaze with a bit of apple cider vinegar, just enough to enhance the cabbage’s sweetness, then turn off the heat and remove the garlic.
The result should be very tender, flavorful cabbage, not watery. It’s perfect with polenta, bread, or as a simple but tasty side dish. And as often happens with these recipes, it’s even better the next day.
TRADITIONAL RECIPE
In Venetian tradition, if desired, you can start with some lard or bacon in the sauté or finish with a sprinkle of toasted breadcrumbs or a drizzle of raw oil. Small touches, but they make a difference.
STORING braised cabbage
Once cooled, braised cabbage can be stored in the refrigerator in a closed container for up to three days and is often even better the next day. To reheat, just use a pan over low heat with a drizzle of oil. If needed, it can also be frozen already cooked and consumed within a couple of months.
FAQ (Questions and Answers)
How long does it take to cook cabbage?
About 20-25 minutes over low heat, until it becomes soft and glossy.
Can another type of vinegar be used?
Yes, besides apple cider vinegar, balsamic can be used for a sweeter and more intense taste.
Can I add lard or bacon?
Yes, Venetian tradition includes adding lard or bacon to the sauté, but it’s also delicious vegan and vegetarian.
Can it be cooked without onion or garlic?
Yes, the cabbage remains tasty even with just oil and a bit of salt.
How to make braised cabbage tastier?
A pinch of chili pepper, a drizzle of raw oil, or a sprinkle of toasted breadcrumbs at the end enhance the flavor.
Should I cover the pan during cooking?
Yes, at first it’s needed to let the cabbage “sweat”; then uncover to let it dry and slightly caramelize.
Is braised cabbage good as a side dish or main dish?
Perfect as a side dish for polenta, potatoes, or meat, but it can also be enjoyed on its own with rustic bread.
Does braised cabbage lose nutrients during cooking?
To a small extent, but by braising slowly over low heat, much of the vitamins and minerals are retained.
