My pan-stewed savoy cabbage. The side dish I propose today is very easy, economical, and tasty to make.
You can use either savoy cabbages, of various types, or green cabbage.
With or without potatoes depending on your tastes, or the diet you have to follow.
It’s a dish that you can prepare ahead of time because it tastes better warm or at room temperature.
It has very few calories, just from the little olive oil and the potatoes.
Savoy cabbage
contains carbohydrates, lipids, proteins, and is very rich in vitamin A, vitamin C, and K. It has analgesic, anti-inflammatory, decongestant, and topical antiseptic properties.
Green cabbage is also rich in fiber and has powerful digestive properties
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- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 170.88 (Kcal)
- Carbohydrates 20.27 (g) of which sugars 4.88 (g)
- Proteins 4.42 (g)
- Fat 9.69 (g) of which saturated 1.38 (g)of which unsaturated 0.11 (g)
- Fibers 6.13 (g)
- Sodium 46.00 (mg)
Indicative values for a portion of 200 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
Let’s go shopping
- 1.32 lbs savoy cabbage (or Green Cabbage,)
- 3.53 oz onion
- 7.05 oz potato (Or sweet potato)
- 2.82 tbsp extra virgin olive oil
- 2 tsp broth cube
My pan-stewed savoy cabbage
Tools
What we need to make
- Pan
- 1 Knife
- 1 Cutting board
Let’s go to the kitchen to prepare
My Pan-Stewed Savoy Cabbage
Tie on the apron
Choose a nice savoy cabbage or a nice green cabbage, wash it, and remove the more damaged outer leaves.
Peel and wash the potatoes.
Slice the vegetable into Julienne strips.
Also slice the potatoes into thin slices about 1/8 inch thick.
Peel and slice the onion as well, and place it in a non-stick pan with the extra virgin olive oil. Sauté for about 3 minutes then…
Add the savoy cabbage, potatoes, crumbled broth cube, and half a glass of water.
Stir and cover with a lid.
Lower the heat to a minimum and let it cook for 15/20 minutes.
Check occasionally to make sure it hasn’t dried out too much.
If necessary, add more water
However, the savoy cabbage will essentially cook in its own cooking liquid.
The potatoes will signal when it’s done.
Let it rest for 10 minutes in the pan then serve at room temperature or warm.
Here is My Pan-Stewed Savoy Cabbage
storage and tips
My pan-stewed savoy cabbage.
If you want to enrich this dish, you could sauté a bit of bacon or sausage alongside the onion.
As for storage, this dish is fine in the fridge for up to 3 days, but it’s not advisable to freeze it because potatoes don’t hold up well in the freezer.
My pan-stewed savoy cabbage
Can I make green cabbage with the same recipe?
Yes
