Sicilian braised cabbage, or cavulu affucatu, is a tasty vegetarian side dish that’s easy to make.
Popular throughout Sicily with many variations, often including cauliflower, it always involves slow cooking with tomato and garlic in a covered pot, so the cabbage cooks using the steam that is created and becomes tender and flavorful, delicious hot or warm, and even tastier the next day when it gains more flavor. This side dish is particularly perfect for accompanying meat and cheese dishes.
Cabbage, on the other hand, is a super anti-inflammatory food, rich in vitamins, low in fat, antioxidant, and an ally of the immune system, light and versatile in the kitchen.
Read on to find out how to make Sicilian braised cabbage with the easy recipe below, as usual, right after the photo 😉
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cabbage
- Half cup white wine
- 3 tablespoons tomato paste
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation of Sicilian Braised Cabbage
Clean the cabbage: remove the damaged outer leaves and cut out the core.
Rinse it under cold running water, dry it with a clean towel or dampened paper towel, and cut it into thin strips.Peel the garlic clove.
Heat ample extra virgin olive oil in a large pan and brown the garlic in it.
Add the cabbage and deglaze it with the wine.Let the alcohol evaporate and continue cooking on a low flame for about ten minutes, then adjust the salt and add the tomato paste, mixing well.
Cover with a lid and continue cooking on a low flame for another thirty minutes or so, until the cabbage is soft.
Turn off and serve your Sicilian braised cabbage.
Notes
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