Verza Stufata - Italian Braised Savoy Cabbage
User Reviews
5
Verza Stufata - Italian Braised Savoy Cabbage
Description
This recipe begins by preparing the Savoy cabbage: washing, drying, halving, removing the tough central core, and slicing the leaves into thin strips about 1 inch wide. Garlic is gently softened in olive oil over low heat to infuse the oil without browning. The sliced cabbage is added and sautéed briefly before adding vegetable stock and salt. The pan is covered and the cabbage simmers on low heat for 30 minutes, with occasional stirring and gradual addition of remaining stock to keep the cabbage moist and tender.
After cooking, the dish is seasoned with freshly ground black pepper and optionally topped with a drizzle of good quality olive oil and grated Parmesan cheese to add richness and enhance flavor. The braising technique results in a tender, mildly sweet cabbage with a silky texture, well suited as a warm side dish in an Italian meal.
The recipe suggests selecting fresh Savoy cabbage with vibrant leaves and preparing the dish several hours ahead for best flavor. For variations, meat may be sautéed before adding cabbage to deepen the dish’s flavor. Leftovers store well in the refrigerator for up to 3 days in a closed container.
Ingredients
- 3 tablespoons olive oil
- 1 large garlic chopped small, clove
- 1 full savoy cabbage washed and patted dry
- 200 ml vegetable stock (1 cup) or beef/chicken stock
- ½ teaspoon salt to taste
- ⅛ teaspoon black pepper freshly ground
- olive oil from drizzling (optional)
- Parmesan Cheese for grating
Instructions
- Prepare 1 full savoy cabbage by slicing down the middle, cutting away the tough central core, the slicing the leaves into thin 1 inch strips.
- In a large saucepan with a lid, heat 3 tablespoons olive oil with 1 large garlic clove on low heat till the garlic softens.
- Add sliced cabbage, turn the heat to medium and sauté for a couple of minutes in the garlic oil.
- Stir in a third of the 200 ml vegetable stock and ½ teaspoon salt, then turn the heat back down to low, cover and leave to simmer for 30 minutes, lifting the lid occasionally to stir, and adding more stock gradually.
- Remove from the heat, and serve warm with a ⅛ teaspoon black pepper, a drizzle of olive oil over the top and a grating of parmesan cheese (optional).
Notes
- Choose a fresh Savoy cabbage with bright, unblemished leaves for best flavor and texture.
- Wash and dry the cabbage thoroughly before slicing to avoid excess moisture in the dish.
- Prepare the dish at least a couple of hours ahead to enhance the flavors.
- For a meat variation, brown meat after softening garlic, before adding cabbage to the pan.
- Finish with a drizzle of quality olive oil and optional grated Parmesan cheese for added richness.
- Store leftovers in a closed container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 158kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 589mg | 25% |
| Potassium | 518mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2375IU | 48% |
| Vitamin C | 70mg | 78% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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