stewed cabbage in a pan is a simple cabbage recipe and tasty dish of peasant origin that is prepared especially in the regions of northern Italy, where cabbage cabbage is a vegetable widely cultivated and appreciated in the winter season.
The process to make it is very simple: it is wilted in the oil and sprayed with white vinegar, which gives it the characteristic flavour. There are many variations to prepare cabbage in a pan, for example, tomato sauce is added, while in a pan also include butter, onion and cheese grits.
Traditional accompaniment for cured meats, sausage and pork in general, is a great side dish for all types of meat, mature cheeses and eggs. The recipe we propose is also totally vegetarian, try it also with polenta, soft or toasted.
Simple Stewed Cabbage Recipe
- 1 kg cabbage
- 1/2 glass vegetable broth
- 1/2 glass white vinegar
- 4 tbsp extra virgin olive oil
- To prepare the stewed cabbage in a pan, start cutting it into strips, after removing the central and hard stem. To do this, simply cut the basket in two and deeply affect the stem on both sides until it is removed. Rinse the green strips several times and then let them drain well or dry them with a towel. Heat the oil in a large pan, add the cabbage and season for a couple of minutes. Season with hot vegetable broth, cover and cook over low heat for 45-60 minutes.
- Halfway through cooking, turn up the heat, sprinkle the vegetables with vinegar and evaporate, stirring well. Lower the flame, cover again and continue. When the cabbage is cooked and soft, turn off the heat and let it rest, always covered, for about ten minutes. Serve the stewed cabbage in a hot or warm pan, to taste.