Savoy cabbage sautéed with red tomatoes and onion, an excellent side dish that can be perfect as a vegetarian main course accompanied by croutons. You can prepare the sautéed savoy cabbage directly without boiling it beforehand, just slice it thinly and add a little water during cooking, this way the flavor will remain more intense and tasty. Savoy cabbage cooked this way is usually enjoyed by the whole family, for more ideas on tasty vegetables I also recommend
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Energy 89.44 (Kcal)
- Carbohydrates 9.17 (g) of which sugars 4.21 (g)
- Proteins 2.86 (g)
- Fat 5.60 (g) of which saturated 0.79 (g)of which unsaturated 0.07 (g)
- Fibers 4.49 (g)
- Sodium 394.39 (mg)
Indicative values for a portion of 110 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
The ingredients used are few and simple!
- 2.2 lbs savoy cabbage (raw)
- 3 tbsps extra virgin olive oil
- to taste salt (coarse)
- to taste hot chili pepper
- 4 San Marzano tomatoes (ripe)
- 1/2 red onion
- 2/3 cup water
- 1 tsp tomato paste
Tools
For preparing the sautéed savoy cabbage, you definitely need a good non-stick pan.
- 1 Cutting board
- 1 Pan
Preparation
The preparation of sautéed savoy cabbage is simple and quick. I indicated 10′, but it will take less.
Cut the bottom part of the cabbage as it would be too tough and wash it whole under running water. Take a few leaves at a time and slice them into strips.
Place the sliced cabbage in the pan (or shallow pot), add diced San Marzano tomatoes, chopped onion, olive oil, salt, chili pepper, water, and tomato paste.
Place the pan with all the ingredients over high heat and let it cook for at least 10 minutes covered with a lid, stirring at least twice. When the cabbage wilts, lower the heat and continue cooking for about another 35 minutes, checking that the sauce does not completely dry out. If you keep the flame low and the lid tightly closed, it should cook just fine, but if you find it too dry, do not hesitate to add water as much as needed to have a soft sauce.
NOTES
It is advisable to consume the sautéed savoy cabbage hot. You can prepare it in advance and reheat it when you decide to consume it; I recommend keeping it in the refrigerator covered.
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