Zampone with Glazed Cabbage, a super tasty recipe that will make you love this sausage not only next to the usual lentils. With just two main ingredients (zampone and cabbage), this dish will be simple and quick to prepare. You will realize that the sweet and sour flavor of the cabbage pairs perfectly with the taste of the zampone. If necessary, I add the extra virgin olive oil only at the end if it turns out too dry or lean.
Usually during the Christmas period, when it is easy to find both zampone and cotechino, I definitely stock up to consume them in the winter season. Today I have proposed the pairing 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.
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: Autumn, Winter
Ingredients
- 1 pre-cooked zampone or cotechino
- 1.1 lbs cabbage
- 2 cups water
- 1 tablespoon and a half of sugar
- to taste salt
- 2 tablespoons vinegar
- to taste extra virgin olive oil
Tools
- 1 Frying pan
- 1 Saucepan
- 1 Knife
- 1 Cutting board
Preparation
Before dealing with the cabbage, 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, cut them in half, and slice thinly. Wash them thoroughly, drain them, and place them directly in the non-stick frying pan.
Add the necessary water, sugar, adjust the salt, cover with a lid, and let it stew for about 15 minutes over medium heat.
Meanwhile, slice the zampone, adjusting for the portions. Add vinegar to the cabbage and continue cooking for another 5 minutes, still with the lid on. Finally, add the zampone, increase the heat, and let it cook for a few more minutes so that the ingredients blend together.
At this point, we just need to arrange our Zampone with Glazed Cabbage on a serving plate. 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 in 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.
