Savoy cabbage and radicchio, two vegetables very dear to me, I generally love everything that is green and edible, but also white or red. First of all, do not confuse these vegetables with cauliflowers even if they belong to the same family. Among others, we also have kale, Chinese cabbage, Brussels sprouts, savoy cabbage and cabbage that are the two most consumed this season. Naturally, we all know that the broad leaves of these cabbages are rich in vitamins C and A, minerals, calcium, potassium, and phosphorus. Among the many winter salads we also find red radicchio like the long and thin-leaved one from Treviso or the completely red ball one from Verona. Chioggia’s, on the other hand, is mainly found with speckled and round leaves. Obviously, apart from eating them in salads, they are also delicious cooked. I tried to combine them with cabbage. Here is a quick and really easy side dish, a savoy cabbage and radicchio side dish.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 152.89 (Kcal)
- Carbohydrates 12.30 (g) of which sugars 5.75 (g)
- Proteins 2.93 (g)
- Fat 9.63 (g) of which saturated 1.42 (g)of which unsaturated 0.12 (g)
- Fibers 4.71 (g)
- Sodium 662.79 (mg)
Indicative values for a portion of 150 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
- 1.9 lbs savoy cabbage
- 0.6 lbs radicchio
- 0.2 cups extra virgin olive oil
- 1.4 tsp salt
- 1 clove garlic
- 0.5 cups red wine
Tools
- Bowl
- Cutting Board
- Pan large and shallow with lid
Preparation
Cut from the core the outer leaves, halve the savoy cabbage and slice it thinly. Do the same with the radicchio.
Clean and crush the garlic clove, together with the oil place them in a large and shallow pan. Immediately add the cabbage and radicchio, let them wilt for a few minutes, and then pour in the wine, adjust salt. Cover and let it cook for thirty minutes over low heat with the lid on. Finish stewing for another 15 minutes without the lid to evaporate any cooking water.
Here is the savoy cabbage and radicchio side dish ready.
