Braised Savoy Cabbage (Dad’s ‘Verza Stufata’)

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 soffritto of oil, garlic, and chili flakes, and just a touch of water until nice and tender.

Song of the day: Back To The Earth, by Jason Mraz.

There are dishes that remind me of my family more than others. Dishes that were eaten many a time at my parents’ table, that smell and taste like home.

There are products I see at the market that I immediately associate with the garden my family has in the countryside, that was my grandfather’s and then my father’s, a garden that is close to a river and on the river relies for its moisture. It is a garden that is a little wild, untamed, in the sense that it is not neatly organized but kept in the most natural way, with wildflowers growing in between the vegetables, with no irrigation, no pesticides or fertilizer. The local animals feed themselves when they want, what they want, much to my dad’s dismay (but there’s plenty for everybody). It is mostly abandoned in the winter season, when my parents are in Rome, if only for an abundance of squash, some Tuscan kale, and few varieties of cabbage.

This type of cabbage called Savoy cabbage (cavolo verza, in Italian) is used by my father in one of his signature recipes, one that has blessed our table many times and one that we unmistakably knew when it was cooking on the stove.

It is pretty easy, quick and 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 he was a big fan and couldn’t wait to make it here. So, when we saw it at our local farmer’s market, we were excited and nonetheless one made its way home with us.

A nice soffritto is the base of the recipe: oil, garlic, and chili flakes (more or less according to your desired level of spiciness) are sauteed in the pan until nice and golden, then the chopped cabbage is added in and let it mingle with the other ingredients. When the cabbage is well coated and softened a bit, you add the water, just enough to cover the bottom of the pot, then the lid is put on. The cabbage cooks on low for a while, until your preferred texture is achieved, but don’t forget to stir it occasionally to check the water level, adding more water in case it is sticking to the pan, and uncovering it 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 soffritto so well. I love how doing it this way brings out the sweetness in the cabbage and that hint of spiciness is a nice flavor kick.

Savoy cabbage is good in soups and stir-fries, and although I saw my dad put it in minestrone soup once or twice, he is a no-nonsense cook, that sticks to what he knows and what works best, never venturing out of his comfort zone. One thing I have to say, Loreto has influenced him a bit, and you can now find ginger in his fridge and turmeric and curry in his pantry, which he uses only to bump up the flavors of his Italian dishes (and because my mother told him they’re good for you).

After we made it at home and ate it, we had to call him and tell him how good it was, although, to reassure him, not as good as his.

Song of the day: Back To The Earth”, by Jason Mraz.

Braised Savoy Cabbage (Dad’s ‘Verza Stufata’)

★★★★

4 from 1 reviews

• Author: Nicoletta
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 side servings 1x
• Category: Side dish
• Method: Braising
• Cuisine: Italian

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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 soffritto of oil, garlic, and chili flakes, and just a touch of water until nice and tender.

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Ingredients

• 1 head savoy cabbage
• 2 cloves garlic
• pinch of chili flakes
• 3 Tbsp e.v.o. oil
• salt and pepper to taste
• 1/4 cup warm water (enough to cover the bottom of the pot)

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Instructions

1. Remove any wilted outside leaves from the cabbage, wash and roughly chop, trimming the core.
2. In a pot (or saucepan), add some olive oil, the garlic whole but slightly pressed, and a pinch of chili flakes.
3. Saute on medium heat until the garlic is golden, then add the chopped cabbage.
4. Saute for a couple of minutes, adjust with salt and pepper, add the warm water and put the lid on.
5. 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.
6. Remove the garlic whole before serving (if you wish).
7. Serve either warm or room temperature, finishing with a drizzle of e.v.o. oil.

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Notes

Any leftovers can be stored in the fridge and re-heated. They taste just as good, if not even better.

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