🍳 Are you craving a healthy, tasty, and super easy side dish to prepare? Pan-cooked stewed Savoy cabbage is the perfect recipe for you! A humble dish from peasant tradition, yet rich in flavor and goodness. Savoy cabbage, or cabbage, is a winter vegetable with countless health benefits: it’s rich in vitamins, minerals, and fiber, and perfect for those looking for a light and nutritious side dish.
This recipe for pan-cooked stewed Savoy cabbage is really simple: few ingredients, few steps, and a result that wins everyone over. All you need is fresh Savoy cabbage, extra virgin olive oil, shallot, olives, tomato, salt, and a little water to get a tasty and genuine vegetarian side dish. If you like, you can enrich it with chili pepper or bacon to make it even more tempting.
Stewed Savoy cabbage is ideal as a side dish for meat, fish, or egg dishes, but it’s also great on its own, perhaps accompanied by a slice of rustic bread. It’s an economical, quick recipe perfect for those who have little time but don’t want to give up taste. Moreover, it’s a preparation that suits vegan and gluten-free cooking.
If you’re looking for an easy and quick Savoy cabbage recipe, pan-cooked stewed cabbage is the ideal solution.
A side dish with Savoy cabbage that you can prepare in a few minutes and customize as you like. Try it and you’ll see: it will become one of your favorite winter dishes!
If you like Savoy cabbage, also try:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Autumn, Winter
Ingredients
- 1.5 lbs Savoy cabbage
- 1 shallot
- to taste broth
- 2/3 cup tomato purée
- salt
- 7 oz olives
Tools
- 1 Pot pots
- 1 Cutting Board cutting board
- 1 Pan non-stick pan
Steps
Remove the outer leaves from the Savoy cabbage, cut them into strips, and wash them.
In a pot, cook the finely chopped shallot in a splash of oil and add the Savoy cabbage.
Let it flavor for a few minutes and add the broth.
Add the tomato purée, salt, and cook for about ten minutes, adding more broth if necessary.
Once cooked, add the olives to the stewed Savoy cabbage in the pan, let it flavor for a few minutes, and serve with rustic bread or polenta.
