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.
Prep Time: 35 minutes
Cook Time: 50 minutes
Ingredients:
- 2 1/4 pounds (1 k) Savoy Cabbage
- A small rib of celery
- 1 clove garlic
- A bay leaf, fresh if possible
- A medium onion
- 1 cup (250 ml) drained canned tomatoes
- 3 tablespoons white wine vinegar
- 3 tablespoons olive oil
- A vegetable bouillon cube, crumbled
- Salt and pepper to taste
Preparation:
Free the cabbage leaves from the head, rinse them, drain them, and slice them into half-inch (1 cm) slices, eliminating really tough ribs. Soak them for a half hour in cold water.
In the meantime, peel the onion and the garlic, and wash the celery. Mince them together. Heat the oil in a large casserole, and sauté them, stirring, until the onion begins to turn golden.
Drain the cabbage well and add it to the pot, together with the tomatoes, vinegar, bay leaf, bouillon, and a few tablespoons of hot water. Mix well, cover, and simmer for about 40 minutes.
Check the pot after about 10 minutes, and if you see that the leaves are giving off quite a bit of moisture, uncover the pot to allow the excess to evaporate. When the cabbage leaves are tender and almost dry check seasoning, and serve at once.
In the meantime, peel the onion and the garlic, and wash the celery. Mince them together. Heat the oil in a large casserole, and sauté them, stirring, until the onion begins to turn golden.
Drain the cabbage well and add it to the pot, together with the tomatoes, vinegar, bay leaf, bouillon, and a few tablespoons of hot water. Mix well, cover, and simmer for about 40 minutes.
Check the pot after about 10 minutes, and if you see that the leaves are giving off quite a bit of moisture, uncover the pot to allow the excess to evaporate. When the cabbage leaves are tender and almost dry check seasoning, and serve at once.
