Dragged cabbage is a typical side dish of Abruzzo cuisine, which is cabbage cooked in a pan. In the Abruzzo dialect, the cabbage is called ‘fuje’, and strascinate (or strascinite) refers to the way the vegetable is cooked, sautéed in a pan with garlic, oil, bay leaves, deglazed with white wine, and optionally seasoned with chili or ground pepper. Dragged cabbage is a humble dish of Abruzzo peasant cuisine with an irresistible taste. This vegetable is even better when served on slices of toasted bread.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 12 oz cabbage
- 1 clove garlic
- Half cup white wine
- 2 leaves bay leaves
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste chili pepper (or pepper)
Preparation
To make dragged cabbage, clean the cabbage by removing the core, outer leaves, and any darker leaves. Cut the selected white leaves into large pieces and rinse under running water to remove any residue.
In a pot, pour the extra virgin olive oil and the garlic clove; optionally, add some chopped chili pepper. Put on the heat, and when the garlic starts to brown, add the vegetables. Also add the bay leaves and deglaze with white wine.
When the wine has evaporated, moisten the vegetables with warm water (or vegetable broth), cover with a lid, and let cook for 15-20 minutes.
Once the vegetables are cooked and the liquid has evaporated, season with salt.
Serve the dragged cabbage on slices of toasted bread with a sprinkle of ground pepper. Enjoy your meal!
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