Savoy Cabbage Tuscan Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small savoy cabbage
- 1 large onion (s)
- 2 cloves garlic)
- 6 tomato (s), (tinned plum tomatoes)
- 125 ml vegetable stock
- 3 tablespoon olive oil
- 2 tablespoon vinegar, (white wine vinegar)
- 1 teaspoon thyme, dried
- 75 g butter
- salt and pepper
- 1 piece (s) parmesan or pecorino cheese
- Pine nuts, roasted / as desired
Print Recipe
Pin Recipe Instructions
- Quarter the savoy cabbage, remove the stalk and cut the vegetables into 5 mm strips.
- Peel, halve and slice the onion. Peel and dice the garlic. Cut the tomatoes into large pieces.
- Heat the oil in a roasting pan and sauté the onions and garlic until lightly. Add the cabbage and mix in the tomatoes. Then pour in the broth, add vinegar and thyme and season with salt and pepper.
- Bring to the boil, then put the lid on and cook over low heat.
- The cooking time depends on how soft or crispy you want to cook the vegetables.
- Just before serving, stir in the butter and sprinkle with freshly grated cheese. Take the amount to taste.
- If you want, you can roast pine nuts without fat and sprinkle them over the vegetables when serving.
- Tip: The savoy cabbage tastes even better when warmed up.
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