The Apulian recipe for stewed cabbage in a pan with eggs dates back to ancient times, when there were no supermarkets and people made do with what they produced. A very tasty recipe my mother used to prepare either with pasta or for dinner without pasta. A recipe definitely not to forget.
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- Difficulty: Easy
- Cost: Medium
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1/2 cabbage
- 14 oz peeled tomatoes (canned)
- 4 eggs
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- Pan
Steps
Clean the cabbage. Remove the outer leaves and roughly chop into pieces on a cutting board. Wash and drain in a colander.
Pour a drizzle of oil into a large pan, heat and brown the whole peeled garlic clove so you can remove it later.
Add the cabbage, cover with a lid and let it wilt for about ten minutes.
Add the blended peeled tomatoes and after a few minutes add the eggs. Salt and continue cooking for about twenty minutes until the cabbage is well cooked.
Serve the stewed cabbage in a pan with eggs and tomato with good farmhouse bread at the table for dinner or, if you prefer, for lunch with pasta.
Stewed cabbage in a pan with eggs and tomato – Apulian recipe
For this recipe canned peeled tomatoes are more suitable than tomato sauce. Leftover cabbage can also be used to make a good raw salad, thinly sliced julienne. This content contains one or more affiliate links. ALSO COME AND TAKE A PEEK AT THE PINTEREST BOARD THE COOK WHO RECOVERS Pinterest Twitter Facebook and have fun cooking.
FAQ (Questions and Answers)
Can cabbage be eaten raw?
Yes, certainly cabbage eaten raw in a salad is rich in vitamin C.
