Cabbage, Kale, Broccoli Rabe, Cauliflower...
The cabbage family is extremely varied, and though one often takes them for granted, winter would be much drearier and more boring in their absence. All sorts of recipes, from delicate to positively earthy.
Broccoli Casserole - Broccoletti Gratinati
A classic winter recipe that you'll find in every cuisine. The Italian touch is in the cheese, a mixture of Fontina (or mozzarella) and Parmigiano.
A classic winter recipe that you'll find in every cuisine. The Italian touch is in the cheese, a mixture of Fontina (or mozzarella) and Parmigiano.
Broccoli with Bread Crumbs & Anchovies - Broccoletti con Pan Grattato e Acciughe
The combination of bread crumbs and anchovies is very common in southern Italy, and nicely complements broccoli.
The combination of bread crumbs and anchovies is very common in southern Italy, and nicely complements broccoli.
Tomatoey Broccoli - Broccoletti al Pomodoro
I tend to prefer broccoli cooked simply, with little that will distract from their refreshing greenness. However, tomatoes add a nice touch. This simple recipe is Sicilian.
I tend to prefer broccoli cooked simply, with little that will distract from their refreshing greenness. However, tomatoes add a nice touch. This simple recipe is Sicilian.
Sicilian-Style Broccoli - Broccoletti alla Siciliana
This very traditional Sicilian dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.
This very traditional Sicilian dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.
Stewed Savoy Cabbage - Cavolo Verza in Umido
Though there are some elaborate cabbage recipes, many preparations are quite easy, and quite tasty too. This will work well either as a side dish with a roast or stew, or with polenta, in a vegetarian meal.
Though there are some elaborate cabbage recipes, many preparations are quite easy, and quite tasty too. This will work well either as a side dish with a roast or stew, or with polenta, in a vegetarian meal.
Braised Savoy Cabbage - Cavolo Verza Brasato
This is a more modern cabbage recipe, as you might guess from the presence of Worcestershire Sauce. It will work well either as a side dish with a roast or stew, or with polenta, in a vegetarian meal.
This is a more modern cabbage recipe, as you might guess from the presence of Worcestershire Sauce. It will work well either as a side dish with a roast or stew, or with polenta, in a vegetarian meal.
Tyrolean Savoy Cabbage - Cavolo Verza alla Tirolese
This may strike you as rather Germanic, and you'd not be far off: Up until World War I the northern half of the Val D'Adige was an Austrian province. The victorious Italians annexed everything up to the Passo del Brennero to obtain a defensible border. Returning to the recipe, it's quite easy to do and quite nice too.
This may strike you as rather Germanic, and you'd not be far off: Up until World War I the northern half of the Val D'Adige was an Austrian province. The victorious Italians annexed everything up to the Passo del Brennero to obtain a defensible border. Returning to the recipe, it's quite easy to do and quite nice too.
Joe C's Winter Squash & Brussels Sprouts
Joe C. writes: I've seen a number of readers' recipes included in your articles, so I thought I would share one of mine with you. Fall is approaching rapidly and it will be a time when I look to make hearty, soul satisfying dishes. The following is one of my favorites, and especially good for those who don't necessarily like Brussels sprouts. Buon Appetito!!
Joe C. writes: I've seen a number of readers' recipes included in your articles, so I thought I would share one of mine with you. Fall is approaching rapidly and it will be a time when I look to make hearty, soul satisfying dishes. The following is one of my favorites, and especially good for those who don't necessarily like Brussels sprouts. Buon Appetito!!
Cavolo Nero:
Cavolo nero, black leaf kale, is a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It's quite tasty and perfect in hearty soups or over (or in) polenta.
Cavolo nero, black leaf kale, is a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It's quite tasty and perfect in hearty soups or over (or in) polenta.
Savoy Cabbage and Sausages - Verze e Luganega
Savoy Cabbage with Sausages, or Verze e Luganega, is a classic north Italian winter dish, and though one might class it as a vegetable, it is actually a superb accompaniment to polenta. You'll find variations on this dish throughout the north; this particular interpretation is from the Veneto. Regular mild link sausages will work fine if you don't have Luganega sausage.
Savoy Cabbage with Sausages, or Verze e Luganega, is a classic north Italian winter dish, and though one might class it as a vegetable, it is actually a superb accompaniment to polenta. You'll find variations on this dish throughout the north; this particular interpretation is from the Veneto. Regular mild link sausages will work fine if you don't have Luganega sausage.
Cauliflower Fritters, or Polpette di Cavolfiore
Italians often make meatballs, which are a perfect way to rework leftover boiled or roasted meat. In other words, they're frugal. However, in the past a large segment of the population would have found even meatballs beyond their means, and here cauliflower provides an option they would have been able to afford. The recipe is Sicilian, from Trapani.
Italians often make meatballs, which are a perfect way to rework leftover boiled or roasted meat. In other words, they're frugal. However, in the past a large segment of the population would have found even meatballs beyond their means, and here cauliflower provides an option they would have been able to afford. The recipe is Sicilian, from Trapani.
Curried Cauliflower -- Cavolfiore al Curry
Curry isn't too common in Italy, but you do occasionally encounter it, and it is a very welcome addition here. You can also easily make this into a tasty pasta sauce.
Curry isn't too common in Italy, but you do occasionally encounter it, and it is a very welcome addition here. You can also easily make this into a tasty pasta sauce.
Cauliflower With Bechamel Sauce -- Cavolfiore Colla Balsamella
Cauliflower and white sauce are an extremely tasty combination.
Cauliflower and white sauce are an extremely tasty combination.
Romagna Style Cauliflower -- Cavolfiore All'uso Di Romagna
Romagna Style Cauliflower, or Cavolfiore All'uso Di Romagna: A simple, tomatoey recipe from Artusi.
Romagna Style Cauliflower, or Cavolfiore All'uso Di Romagna: A simple, tomatoey recipe from Artusi.
Fried Cauliflower -- Cavolfiore Fritto
This is about as easy a winter vegetable as one could want, and will be a tasty addition to a platter of mixed fried vegetables. Fried cauliflower is also nice with a roast or stew.
This is about as easy a winter vegetable as one could want, and will be a tasty addition to a platter of mixed fried vegetables. Fried cauliflower is also nice with a roast or stew.
Savoy Cabbage Flan with Pecorino Romano and Guanciale -- Sformato di Verza con Guanciale e Pecorino Romano
Savoy Cabbage Flan with Pecorino Romano and Guanciale, or Sformato di Verza con Guanciale e Pecorino Romano: Guanciale is cured hog's jowl, and resembles prosciutto in flavor though it's more delicate; in its absence use very thinly sliced prosciutto (the fat and lean parts) instead. The use of hot pepper is quite typical or Roman cuisine.
Savoy Cabbage Flan with Pecorino Romano and Guanciale, or Sformato di Verza con Guanciale e Pecorino Romano: Guanciale is cured hog's jowl, and resembles prosciutto in flavor though it's more delicate; in its absence use very thinly sliced prosciutto (the fat and lean parts) instead. The use of hot pepper is quite typical or Roman cuisine.
Dalmatian Stuffed Cabbage Leaves -- Rambascìci
Stuffed Cabbage Leaves, Rambascìci: This dish brings to mind the stuffed grape leaves of Near-Eastern tradition, and indeed Gioia Calussi says it was introduced to Dalmatia by the Arambaš, the leaders of the Adjuki, the mountain tribes who warred against the Turks. She also says that the dish was a fixture of the winter holidays, and especially Christmas: Nadal senza rambasici xe un leto matrimonial senza marìo; Christmas without rambasici is like a wedding bed without a husband.
Stuffed Cabbage Leaves, Rambascìci: This dish brings to mind the stuffed grape leaves of Near-Eastern tradition, and indeed Gioia Calussi says it was introduced to Dalmatia by the Arambaš, the leaders of the Adjuki, the mountain tribes who warred against the Turks. She also says that the dish was a fixture of the winter holidays, and especially Christmas: Nadal senza rambasici xe un leto matrimonial senza marìo; Christmas without rambasici is like a wedding bed without a husband.
Cabbage with Chestnuts and Sausages -- Cavolo con Castagne e Salsicce
Cabbage with Chestnuts and Sausages, or Cavolo con Castagne e Salsicce: Yet another cabbage recipe, and this time quite old; it appears in a collection of Piemontese recipes from 1771.
Cabbage with Chestnuts and Sausages, or Cavolo con Castagne e Salsicce: Yet another cabbage recipe, and this time quite old; it appears in a collection of Piemontese recipes from 1771.
Cabbage Casserole
Cabbage Casserole: And what does winter cold bring to mind? Cabbages, the classic winter vegetables. Here's a recipe for left-over cabbage and leftover boiled meat from a treatise on dealing with leftovers published by Olindo Guerrini a little more than a century ago.
Cabbage Casserole: And what does winter cold bring to mind? Cabbages, the classic winter vegetables. Here's a recipe for left-over cabbage and leftover boiled meat from a treatise on dealing with leftovers published by Olindo Guerrini a little more than a century ago.
Kale in a Casserole -- Cavolo Nero in Casseruola
Kale in a Casserole, or Cavolo Nero in Casseruola: What does winter cold bring to mind? Cabbages, the classic winter vegetables. Though I generally associate kale with Tuscan cooking, and in particular with ribollita, a tasty bread soup that's peasant food at its best, it does also grow in other parts of Italy, including Lombardia, which is where this recipe hales from.
Kale in a Casserole, or Cavolo Nero in Casseruola: What does winter cold bring to mind? Cabbages, the classic winter vegetables. Though I generally associate kale with Tuscan cooking, and in particular with ribollita, a tasty bread soup that's peasant food at its best, it does also grow in other parts of Italy, including Lombardia, which is where this recipe hales from.
Cabbage Sardinian Style -- Cavolo Capuccio alla Sarda
Cabbage Sardinian Style, or Cavolo Capuccio alla Sarda: And what does all winter cold bring to mind? Cabbages, the classic winter vegetables. You'll find recipes featuring them scattered across the site, and here's another, from Sardinia.
Cabbage Sardinian Style, or Cavolo Capuccio alla Sarda: And what does all winter cold bring to mind? Cabbages, the classic winter vegetables. You'll find recipes featuring them scattered across the site, and here's another, from Sardinia.
Cauliflower Sformato -- Sformato Di Cavolfiore
Cauliflower Sformato, or Sformato Di Cavolfiore: Quick, and quite satisfying.
Cauliflower Sformato, or Sformato Di Cavolfiore: Quick, and quite satisfying.
Cooked Sauerkraut -- Capuzi Garbi
Cooked Sauerkraut, or Capuzi Garbi: Though you may associate pickled cabbage with Germany, it's also common in a great swath that extends across Friuli and down into the Balkans. Here's a classic way of cooking them, from Cesare Fonda.
Cooked Sauerkraut, or Capuzi Garbi: Though you may associate pickled cabbage with Germany, it's also common in a great swath that extends across Friuli and down into the Balkans. Here's a classic way of cooking them, from Cesare Fonda.
Aunt Adriana's Stuffed Cabbage leaves
Aunt Adriana's Stuffed Cabbage leaves: Winding down, a couple of recipes from this year's Christmas dinner: stuffed Savoy cabbage leaves and spirited figs. The first is by Elisabetta's Aunt Adriana.
Aunt Adriana's Stuffed Cabbage leaves: Winding down, a couple of recipes from this year's Christmas dinner: stuffed Savoy cabbage leaves and spirited figs. The first is by Elisabetta's Aunt Adriana.
Fiery Broccoli Rabe -- Rape Nfucate
Fiery Broccoli Rabe, or Rape Nfucate: Luigi Sada says, in "La Cucina Pugliese", that in the Leccese section of Puglia it's custom to start off the Christmas Eve dinner with Rape Nfucate and focaccia.
Fiery Broccoli Rabe, or Rape Nfucate: Luigi Sada says, in "La Cucina Pugliese", that in the Leccese section of Puglia it's custom to start off the Christmas Eve dinner with Rape Nfucate and focaccia.
Stir-fried Broccoli Rabe -- Broccoli Rapa Strascinati
A recipe from Cavalcanti, a great Neapolitan gastronome, transcribed by Caròla Francesconi. It's the traditional beginning of the Christmas Eve dinner.
A recipe from Cavalcanti, a great Neapolitan gastronome, transcribed by Caròla Francesconi. It's the traditional beginning of the Christmas Eve dinner.
Broccoli Rabe Polenta Lasagna
"Ambitious, but if you're a broccoli rabe fan it's worth the effort." From Ditty's Sunday Supper.
"Ambitious, but if you're a broccoli rabe fan it's worth the effort." From Ditty's Sunday Supper.