SAVOY CABBAGE AND ROASTED POTATOES are an ideal dish to prepare in the cold season and can be served as a main course, hearty side or, even better, a one-dish meal. Easy to make, nutritious and very flavorful, this peasant-tradition comfort food is also perfect for those following a vegetarian diet.
The charm of the dish lies in its simplicity and in the pairing of a few wholesome ingredients with oven cooking, which makes the vegetables tender while forming a crunchy crust on top. The potatoes and melted cheese add energy and make the flavors and textures truly unique.
I suggest using a good rustic bread as the base: toasted and lightly rubbed with garlic it becomes the special ingredient that gives the dish a perfect rustic tone.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lb 5 oz savoy cabbage
- 11 oz potatoes
- 2 cups vegetable broth
- to taste extra virgin olive oil
- to taste salt
- 1.4 oz Emmental cheese (caciocavallo or Maasdam)
- 1.4 oz grated Parmesan
- 2 slices bread
- 1 clove garlic
YOU’LL NEED FOR THE SAVOY CABBAGE AND ROASTED POTATOES
- 1 Pan
- 1 Baking dish
- 1 Peeler
- 1 Knife
PREPARATION: SAVOY CABBAGE AND ROASTED POTATOES
The preparation of SAVOY CABBAGE AND ROASTED POTATOES is very easy and requires just a few simple steps.
First, prepare a classic vegetable broth with celery, carrot and onion, or use a good bouillon cube.
Trim the cabbage by removing the outer damaged leaves and halve it. Then cut it into strips about 3/8 inch thick. Place them in a bowl with water and rinse. Drain and set aside.
Peel the potatoes, rinse them and cut into large cubes. In a wide saucepan add a drizzle of oil and sauté the potatoes for 10 minutes.
Add the cabbage, lightly salt, cover with a lid and let it wilt for 5 minutes.
Add the hot broth and let everything cook over medium heat for 20 minutes without letting the liquid dry out completely. Add more broth if necessary.
Turn off the heat, taste for salt and set aside.
Toast the bread, rub it with garlic and place it on the bottom of a baking dish. Arrange the cabbage and potatoes on top and spread them evenly.
Sprinkle the surface with shredded cheese of your choice and the grated Parmesan.
Bake your dish of cabbage and potatoes in a preheated, conventional oven at 392°F for 20 minutes or until a crispy crust forms on top.
Then remove from the oven, let rest for 5 minutes and serve.
