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. To serve 6:
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 1/2 pounds (1.2 k) cappuccio cabbage (the plain green kind)
- 5 ounces (100 g) minced cured lard or panceta
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced parsley
- A bay leaf (to be fished out and discarded)
- Broth, if need be (from bouillon will be fine)
- Salt and pepper to taste
Preparation:
Thinly slice the cabbage.Sauté the minced lard, garlic, bay leaf, and parsley in the oil in a large pot; when the meat has begun to brown and the fat has rendered somewhat, remove and discard the bay leaf, and add the cabbage. Sprinkle a ladle of broth or water over the cabbage, check seasoning, and simmer everything over a gentle flame, covered, until the cabbage is tender.
As it cooks, check on it occasionally, and add more liquid if it is drying out.
Serve steaming hot.
