Zampone with Glazed Cabbage, a super tasty recipe that will make you love this sausage not just next to the usual lentils. With only two main ingredients (zampone and cabbage), this dish will be very simple and quick to prepare. You will realize that the sweet and sour taste of the cabbage matches perfectly with the flavor of the zampone. I add extra virgin olive oil only at the end if it turns out to be too dry or lean.
Usually during the Christmas period, when it’s easy to find both zampone and cotechino, I make a definite stock to consume in the winter season. Today I proposed the combination with cabbage, but there are many other recipes that make it very appetizing: with mashed potatoes, with pasta, with pumpkin, in short, with whatever you like best.
If you like cotechino, zampone, and cabbage, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 pre-cooked zampone or cotechino
- 1.1 lbs cabbage
- 2 cups water
- 1 tbsp and a half of sugar
- to taste salt
- 2 tbsps vinegar
- to taste extra virgin olive oil
Tools
- 1 Frying Pan
- 1 Saucepan
- 1 Knife
- 1 Cutting Board
Preparation
Before thinking about the cabbage, let’s cook the pre-cooked zampone (or cotechino) following the instructions on the package and let it cool. Remove the leaves from the cabbage without discarding any leaf, divide it in half and cut it into strips. Wash them thoroughly, let them drain and place them directly in the non-stick pan.
Add the necessary water, sugar, adjust the salt, cover with a lid, and let it stew for about 15 minutes over medium heat.
In the meantime, slice the zampone, adjusting according to the portions. Add the vinegar to the cabbage and continue cooking for another 5 minutes, still with the lid on. Finally, incorporate the zampone, increase the heat and let it go for a few more minutes, so that the ingredients absorb the flavors.
At this point, all that’s left is to arrange our Zampone with Glazed Cabbage on a serving platter. Serve it immediately, piping hot, and if necessary, add a drizzle of extra virgin olive oil.
Tips
We can store Zampone with Glazed Cabbage in the refrigerator for a few days but inside an airtight container.
It is also possible to freeze it for a few months, but then thaw it in the refrigerator and never at room temperature.
