Stewed cabbage is a typical Apulian preparation seasoned with simple ingredients. A very tasty and delicious recipe to serve as a side dish or a main course accompanied by homemade bread or whatever you prefer. With cabbage, you can create various recipes, and they are offered in different ways, boiled and seasoned with oil and vinegar, to dress first courses, fried, etc. I usually use the local green cabbage, which has a softer texture, whereas for this recipe, I chose Roman cabbage with a firmer texture, which I personally like very much. So, all you have to do is prepare this dish rich in flavors and tradition.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 green cabbage
- green olives to taste
- oil
- 1 small onion
- 1 clove garlic
- 6 cherry tomatoes
- 1 leaf bay leaf
- 1 teaspoon vegetable bouillon cube
- chili pepper
- salt
- 1 glass water
- grated turmeric (optional)
Tools
- Pan
Steps
Wash and cut the cabbage, leaving the small heads whole. In the pan, put oil, onion, and garlic, fry for a few minutes, and then add the cabbage and all the other ingredients: olives, cherry tomatoes, chili pepper, bay leaf, bouillon cube, and water. Cover and cook over moderate heat for 10 minutes until they wilt.
Then remove the garlic, and if you like, add a bit of freshly grated turmeric. Continue cooking for 20 minutes. After this time, taste for salt and check the cooking by piercing the cabbage stalk with a fork. If it’s tender, the stewed cabbage is ready.
Storage
You can store the stewed cabbage for up to 2 days in the refrigerator.
