Braised Savoy Cabbage (Dad's 'Verza Stufata'), a simple, easy, and quick side dish yet packed with flavor. The cabbage cooks slowly, covered, in a base of oil, garlic, and chili flakes, and just a touch of water until nice and tender.
Some dishes remind me of my family more than others. Dishes that were eaten many times at my parents' table, that smell and taste like home.
Song of the day: Back To The Earth, by Jason Mraz
Garden produce
There are products I see at the market that I immediately associate with the garden my family has in the countryside near Rome. It was my grandfather's and now it is my father's, it is close to a river and on the river relies on its moisture. This garden is a little wild, in the sense that it is not neatly organized, but kept in the most natural way. Wildflowers grow in between the vegetables, there is no irrigation, and my father does not use any pesticides or fertilizer. At times, wild animals feed themselves off what my father has planted, much to his dismay. However, during the summer months, it produces more than enough for family consumption. During the winter season, it is mostly abandoned, because my parents live in Rome. The only produce is squash, Tuscan kale, and a few varieties of cabbage.
Savoy cabbage
My father uses Savoy cabbage (cavolo verza, in Italian) to make one of his signature recipes, one that has blessed our table many times: braised cabbage (verza stufata).
Braised cabbage is a pretty easy and quick side dish. It is simple, yet every time he makes it, we're all happy and clean our plates. Loreto had never had braised cabbage before, but after he tried it, loved it, and couldn't wait to make it. So, when we saw this beautiful cabbage at our local farmer's market, we were excited and brought it home with us.
Steps of the preparation
In a tall pot or dutch oven, saute oil, garlic, and chili flakes (more or less according to your desired level of spiciness) until nice and golden. Then, add the chopped cabbage and let it mingle with the other ingredients. When the cabbage is well coated and softened a bit, add the water, just enough to cover the bottom of the pot. Next, put on the lid. Cook the cabbage on low for a while, until your preferred texture is achieved. Don't forget to stir it occasionally to check the water level, adding more water in case it is sticking to the pan. Remove the lid at the end, to let the remainder of the water dissipate.
The Savoy cabbage's leaves are beautifully crinkled, and because of this texture, it absorbs the flavors of the oil, garlic, and chili flakes so well. This cooking method brings out the sweetness in the cabbage and that hint of spiciness is a nice flavor kick.
Other uses of Savoy cabbage
Other than a great dish, Savoy cabbage is very good in soups and stir-fries. We also used it in two classic Italian recipes, one is a buckwheat pasta dish, the other a savory polenta "torta".
After we made it at home and ate it, we called him to tell him how good it was, although, to reassure him, not as good as his.
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Braised Savoy Cabbage (Dad’s ‘Verza Stufata’)
- Total Time: 40 minutes
- Yield: 4 side servings 1x
Description
Braised Savoy Cabbage (Dad's 'Verza Stufata'), a simple, easy, and quick side dish yet packed with flavor. The cabbage cooks slowly, covered, in a base of oil, garlic, and chili flakes, and just a touch of water until nice and tender.
Ingredients
- 1 head savoy cabbage
- 2 cloves garlic
- pinch of chili flakes
- 3 Tbsp e.v.o. oil
- salt and pepper to taste
- ¼ cup warm water (enough to cover the bottom of the pot)
Instructions
- Remove any wilted outside leaves from the cabbage, wash and roughly chop, trimming the core.
- In a tall pot (or dutch oven), add some olive oil, the cloves of garlic whole but slightly pressed, and a pinch of chili flakes.
- Saute on medium heat until the garlic is golden, then add the chopped cabbage.
- Saute for a couple of minutes, adjust with salt and pepper, add the warm water and put the lid on.
- Cook on low heat for about 25 minutes, or until your desired consistency (softer or firmer), stirring occasionally to check on the water, adding more water if needed, and taking the lid off in the last 5 minutes, letting the water dissipates.
- Remove the garlic whole before serving (if you wish).
- Serve either warm or at room temperature with a drizzle of e.v.o. oil.
Notes
Any leftovers can be stored in the fridge and reheated. They taste just as good, if not even better.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Braising
- Cuisine: Italian
A simple yet flavourful dish with a little hint of spice, delicious! And now I’m craving some braised Savoy cabbage!
Thank you, Marisa! Typical Italian dish with few, simple ingredients and a lot of flavor!
What an incredible recipe and I love the soffritto base! Savoy cabbage is one of my favorite ingredients for stir fries, braised like this it sounds perfect!
Thank you, Milena! It is a pretty tasty side dish, glad to hear you are among the cabbage lovers!
Did we read the same recipe? The dish would be delicious with a soffrito base but that isn’t what this recipe calls for, so i’m a little confused by your comment.. I must be missing something.
There's nothing better than foods that remind us of home. Your pictures are gorgeous! This cabbage dish sounds delicious.
Thank you! I agree, love the foods that can take me back home in a taste or smell...
Truly, simple savory dishes like this are aways my favorite kind! Nothing like the flavors of 'home'....
Thanks, Annie! Love all those flavors (and dishes) that are able to transport me home ????.
Sometimes a simple recipe is all you need! Thank you for taking me to an Italian countryside... your posts are always a pleasure to read!
Thank you so much Annika, your comments are always appreciated. It seems like simple is what I know better 🙂 .
So nice when certain foods or recipes remind you of loved ones! I love savoy cabbage and this looks like something I would absolutely devour! Good thing you called your dad to tell him it wasn't as good as his, lol 😉 Though, I'm sure this is pretty awesome. If you need any taste testers, just let me know...hehehe! Pinned!
I always reassure him that nobody cooks like him 😉 . Would love to live closer so we could be mutual taste testers! Thanks!
I loved This recipe because it helped alot on how to cook it!! xD
★★★★
So happy you enjoyed it! And glad you found the instructions easy to follow. Thank you so much, we always appreciate feedbacks.