Savoy Cabbage with Gorgonzola and Walnuts is a delicious side dish that will surely appeal even to those who do not appreciate vegetables. The cooking is simple because it goes in the oven and is not touched until the end. An idea is to present it on warm crostini but also simply on a plate.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz savoy cabbage
- 7 oz gorgonzola (creamy)
- 3.5 oz walnut kernels
- 0.7 oz Parmigiano Reggiano DOP (grated)
Tools
- Kitchen scale
- Cutting board
- Baking dish 10 x 7 inches
Steps
Place the savoy cabbage on the cutting board, cut into strips and remove the hard core (do not throw it away, you can put it in a soup). Wash well and dry using a salad spinner or by putting the vegetable in a kitchen towel and shaking. Pour the cabbage into a pan and add the gorgonzola, spreading it in spoonfuls.
Also add the chopped walnuts and, on top, the grated Parmesan. Do not add salt and oil as the saltiness and fat are provided by the cheese. Even if it seems too much, the cabbage loses water while cooking and reduces by half. Bake at 425°F and cook for 30 minutes. Serve the Savoy Cabbage with Gorgonzola and Walnuts on warm bruschetta or on plates.
