Today I propose braised cabbage. A simple, tasty, and seasonal side dish, easy and quick to prepare.

This is an extremely easy side dish to make, which can be simply accompanied with crispy bread croutons as I did, but if you want, it can be enriched in many ways.

For instance, you can add bacon or speck made crispy in a pan. Your dish will be even more delicious!

In its simplicity, I really liked this vegetable side dish.
Cabbage can be enjoyed cooked (braised) or raw, even in mixed salads.

Cabbage is a modest vegetable that prides itself on being the base for many dishes around the world.

Cabbages are considered typically winter vegetables, but the variety of cabbage can be cultivated in all seasons.

When choosing green cabbage, look for one with a sparkling and bright color, almost like a lime.

If touching a cabbage you find it soft or spongy instead of firm and compact, it might be rotten inside. Only take those that feel firm to the touch.

It is sweeter than other cabbages and can be green or red/purple: the color changes, but the taste and other characteristics remain unchanged. It is the champion of versatility in the kitchen, impossible to do without!

Perfect also for filling pizzas, savory pies, tartlets, and flatbreads, a recipe that will resolve your side dish in the last minute, conquering even the most demanding palates.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

99.37 Kcal

calories per serving

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Energy 99.37 (Kcal)
Carbohydrates 12.69 (g) of which sugars 8.89 (g)
Proteins 1.58 (g)
Fat 4.74 (g) of which saturated 0.70 (g)of which unsaturated 0.05 (g)
Fibers 3.02 (g)
Sodium 467.36 (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

Ingredients for Braised Cabbage

2.2 lbs cabbage
3/4 cup dry white wine
1/3 cup white wine vinegar (or apple cider vinegar)
2 tbsps sugar (optional)
2 cloves garlic
salt
pepper
to taste extra virgin olive oil

Tools

Pan
Lid
Cutting Board
Knife

Steps for Braised Cabbage

Whatever method we decide to use in the kitchen, it is essential that the cabbage is well cleaned.
A very simple operation.
We start by removing the outer leaves, almost always a bit damaged or at least spoiled.
Then put it under cold water and rub it gently with your hands to remove any dirt residues.
Dry it with a clean cloth or paper towel and transfer it to a cutting board.
At this point, divide it into four parts using a knife and remove the inner, white, and hard parts.
Put the two garlic cloves to fry in a pan with the extra virgin olive oil; add the cabbage and let it flavor well.
Stir and let it wilt for 10 minutes.
Adjust the salt and cover with a lid.
Add the dry white wine and the white vinegar. Keep the flame high until it reaches boiling.
At this point, cover with the lid, lower the heat and cook very gently for about 20 minutes, until the vegetables have a soft consistency.
Stir occasionally and serve when the cabbage is tender.
Done.
Enjoy your meal.