In the past, when in season, cabbage was often eaten. Finely chopped and flavoured in a pan with garlic and oil, my Sautéed cabbage with potatoes, is prepared like my Nonna used to do!
I stir-fried the cabbage, previously steamed or boiled, using the extra virgin olive oil, crushed garlic, fresh rosemary and chilli if you like spicy flavours.
In this way the cabbage is so beautifully flavoured and made more appetising.
A truly tasty side dish which goes perfectly with meat based main courses, especially if they are a little fatty, such as sausage or pork ribs. A perfect veggie to complete a perfect winter meal but also to be eaten with Italian "Crescia" or with a nice slice of toasted bread!
For 6/8 people:
INGREDIENTS
1 Cabbage
4/5 medium potatoes
4 medium garlic cloves
1 dry chilly
2 springs of rosemary
1/2 glass of white wine
Extra virgin olive oil
Salt & pepper
Let's start with the potatoes.
Peal them and cut into small/medium cubes.
Place them in a pan, cover with water and bring to boil for around 15/20 or until tender. Check this with the fork. Drain them and keep on a side.
Slice the cabbage in half and remove the triangular core with the knife.
Wash the cabbage under running fresh water and drain it. In a large pan, bring plenty of water to boil and add salt. Add the cabbage into the water and boil for around 8/10 minutes, Until tender. Calculated from the resumption of the boil, without the lid.
The cooking time can may vary from the cabbage size and tenderness. You judge. Drain it and when the cabbage cool down, squeeze it with your hand to loose excess water.
Place the cabbage on the a chopping board and slice it into strips.
In a large pan sprinkle 4/6 tablespoon of oil, the crushed garlic, the chilly and rosemary to a medium heat over a medium heat.
When the garlic get golden brown add the cabbage and the potatoes, sauté for a few minutes by constantly mixing with a spoon. You need to make sure you flavour all the veggie. Add the white wine and let it evaporate, this should take another few minutes.
Add the salt and black pepper to taste and switch off when the cooking juices loose their wateriness and the cabbage begins to brown.
This is ready to be served!
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