Cabbage and potatoes are a tasty side dish or vegetarian main course, easy to make and very appetizing, perfect to accompany meat, cheese, or egg-based main dishes or to enjoy as a single dish.
The cabbage is a typical winter vegetable and is also known as verzotto, or savoy cabbage or Lombard cabbage or Sabaudian cabbage. It is widely used and versatile in the kitchen, finding use not only in the preparation of side dishes but also of first and main courses, and is rich in minerals and B vitamins that facilitate good metabolism.
Read on to learn how to make cabbage and potatoes with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 – 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 2 lbs savoy cabbage
- 1.75 lbs potatoes
- 1.5 oz scamorza cheese
- 1 leek
- sage
- extra virgin olive oil
- salt
- pepper
Preparation of cabbage and potatoes
Cut the savoy cabbage in half, remove the damaged outer leaves, rinse under running water, remove the core, and slice it.
Peel the potatoes and cut them into slices.
Thinly slice the leek and let it brown in a large pot with a little extra virgin olive oil.Add the potatoes, stirring immediately to prevent them from sticking to the bottom of the pot, then add the cabbage.
Stir to flavor and add a glass and a half of water, a few sage leaves, season with salt and pepper, and cover with a lid.
Let cook over medium-low heat for twenty minutes, stirring occasionally.Remove the lid and cook for another five minutes over medium heat.
Grate the scamorza cheese with a large-hole grater.
At the end of cooking, transfer the cabbage and potatoes to a lightly oiled baking dish.
Sprinkle the surface with the grated scamorza and bake in grill mode for five minutes until the cheese has melted.
Let cool slightly and serve.
Notes
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