Cabbage with potatoes and olives: a simple but truly good side dish, mainly prepared with seasonal products. I found this variety at the local market, which in the South is also called ‘minestra maritata’. It is still part of the cabbage family, which actually includes over 300 different varieties, just like the Apulian cole rizze. This is the time for cabbage in all its varieties, so let’s take advantage of it by consuming it in different ways.

Difficulty: Very Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

9 oz black cabbage
12 oz potatoes
2.1 oz black olives
3 tbsps extra virgin olive oil
1 clove garlic
1 hot chili pepper
1.5 tsp salt

Tools

Steps

I cleaned the cabbage by removing the stem and selecting the less tough parts to use. I did not peel the potatoes, but I cut them into three parts after washing them well.
With a little water in the pan and the cabbage with salt, I brought it to a boil for 10 minutes.
Then I added the potatoes until fully cooked, at least 15 minutes.
I removed the excess water after ensuring everything was cooked.
I added the garlic with the chili pepper, olive oil, and olives to the pan.
Quickly, I browned all the ingredients together so they would be well flavored.
And here it is ready: a warm and tasty side dish of cabbage with potatoes and black olives.
To be enjoyed even simply as a single dish, adding boiled or steamed chickpeas.