Cabbage is one of those underrated vegetables. Though most people don’t know how to prepare it, it can be a delight when cooked properly. This delicious, easy vegetarian dish inspired from my nonna’s recipe really hits the spot. It reveals Savoy cabbage’s scrumptious crunchiness, while combining its rich umami flavour with a briny tomato sughetto (broth). Topping this cabbage recipe with grated Parmesan and mozzarella makes a beautiful presentation that might even tempt your kids.
Ingredients
- 1 Savoy cabbage, cut in quarters
- 1/2 onion or shallot, chopped
- 10-12 cherry tomatoes, halved
- 250g canned tomatoes, diced & crushed
- 3-4 tbsp extra virgin olive oil
- 30g Parmesan, grated
- 1 mozzarella, shredded or grated
- Salt & pepper, to taste
- Italian fine herbs, to taste
Preparation
Get rid of the first few leaves and wash cabbage carefully. Divide cabbage into four quarters. Boil in a large skillet for about 10-15 min or until tender. Once cabbage is ready, remove from water and set aside. Cut hard hearts with a sharp knife. Keep about half or three quarters of the cooking water.
In the meantime, prepare the tomato sauce in a medium-size saucepan. Add olive oil and sauté onions until golden brown. Add cherry tomatoes and cook for about 5 minutes until tender. Add puréed tomatoes and cook some more until mixture becomes saucy or when the olive oil rises to the top. Add salt, pepper and a pinch of herbs (oregano, parsley or basil).
Once the tomato sauce is ready, mix in with the remaining cabbage cooking water. Add all four quarters of cabbage and simmer for another 10 minutes.
Once ready, plate a quarter cabbage in a pasta bowl. Cover with broth and top with Parmesan and mozzarella.
Serve with some crusty bread.
Gabi's Italian Food Blog 