The sautéed savoy cabbage is a flavorful, easy, and quick side dish. The recipe for stewed and braised cabbage is typically an autumn and winter preparation. If you wonder how to cook savoy cabbage tastefully and quickly to make the whole family appreciate it, try one of these combinations, or invent a new way to surprise all your family members.
What are they called in the various regional dialects, the braised cabbages? Verze in tecia, rostide, sofegà (suffocated), sofegade, sofegae, sofogade, sofogae (submerged).
SEASONALITY of #savoycabbage – from September to April.
The best cabbages are those that have experienced a frost.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 82.42 (Kcal)
- Carbohydrates 9.65 (g) of which sugars 3.68 (g)
- Proteins 2.43 (g)
- Fat 4.82 (g) of which saturated 0.71 (g)of which unsaturated 0.07 (g)
- Fibers 3.83 (g)
- Sodium 322.51 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Savoy Cabbage with Turmeric and Onion
- to taste extra virgin olive oil (or peanut oil)
- 1 onion (white or yellow or one stalk of celery)
- Half savoy cabbage (white, blue, black, green, or purple)
- to taste Salt
- Half teaspoon turmeric powder (or curry)
- to taste Chili pepper
- to taste water (or vegetable broth)
Tools
- Cutting Board
- Knife smooth and sharp blade
- Skillet with lid
- Ladle
SAVOY CABBAGE IN PAN
First, remove the outermost leaves of the cabbage. Cut it in half (or quarters) and wash it. Then place it on a cutting board and cut it into thin strips. Remove the core and the tougher part.
In a large and shallow saucepan, soften the finely chopped onion in the oil (and/or water) for about 5 minutes. Add the already-cut cabbage. Season with all the spices (turmeric and chili pepper or curry) and salt. Cook until done.
If during cooking the cabbages dry out too much, add a splash of water, while if they release too much water, cook over high heat to evaporate the excess liquid.
Alternatively, flavor with juniper berries (or myrtle) and dried bay leaves;
INGREDIENTS: a small onion, half savoy cabbage, oil, salt, spices (cinnamon, cloves, nutmeg, seeds of: anise, coriander, cumin) and white wine (or apple cider vinegar).
PROCEDURE
In a non-stick pot, lightly brown the finely chopped onion in oil. Add the cabbage strips. Flavor with ground cinnamon, nutmeg, anise seeds, and coriander seeds. Add half a glass of white wine and cook until softened.INGREDIENTS: oil, one clove of garlic, chili pepper, half savoy cabbage, salt.
PROCEDURE
In a large and shallow pan, add a drizzle of oil and the cabbage strips, flavor with the whole clove of garlic (or without core and minced) and a little chili pepper. Season with salt and cook to the desired consistency.
If during cooking the cabbages dry out too much, add a splash of water, while if they release too much water, cook over high heat to evaporate the excess liquid.INGREDIENTS: onion, celery, carrot, savoy cabbage, oil, salt, and chili pepper.
PROCEDURE
Thinly slice all the vegetables, then in a non-stick pot, sauté them with a little oil (and/or water) and season with chili pepper. Adjust salt or season with soy sauce.
While cooking, stir as needed and when necessary add: water, white wine, or white vinegar.
ALTERNATIVES and VARIANTS of sautéed cabbage
🍀 For a crunchy effect, cook less.
🍀 For a softer consistency, stew the savoy cabbage for a longer time.
🍀 Use white cabbage instead of savoy cabbage.
🍀 LIGHT version: lightly brown the onion and cook the cabbage only in water (or water and a little oil). Season the sautéed cabbage, only at the end of cooking, with raw extra virgin olive oil.
🍀 Red cabbages: stew the cabbage together with 200 g of tomato puree (or peeled tomatoes), with a sauté of oil and garlic (Apulian version)
🍀 With vinegar or wine: stew with apple cider vinegar or white wine.
🍀 Vegetarian alternative: at the end of cooking, add grated cheese (without animal rennet) or other melting cheese (casatella, crescenza, fontina, robiola, stracciatella, taleggio…) to the cabbage
🍀 VERZE SOFEGAE – venetian sofegà cabbage (omnivorous version)
Add 80 – 100 g of smoked pancetta cubes (or crumbled deli paste) to the onion sauté and brown for a few minutes before adding the cabbage.
Add to the stewed cabbages: ribs or sausage.
STORE the sautéed cabbage
Let the cooked cabbage cool, transfer it to an airtight container, and store in the fridge for up to 3 days. For longer times, divide into portions, place in the freezer and when consuming, defrost and reheat in a pan with a little oil or a splash of water to keep it soft.
Types of cabbage
CLARISSA: early maturing autumn cabbage, should not be exposed to cold. Dark green wrinkled leaves.
CAPRICCIO: early maturing cabbage. Dark green blistered leaves.
For other varieties look here.
For other varieties look here.
