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.
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.
