Savoy cabbage in a pan

Name: Savoy cabbage in a pan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Verza (savoy cabbage) (to clean) 1.3 lbs; Taggiasca olives 1.75 oz; Yellow onions 1.8 oz; Extra virgin olive oil 3 spoonfuls; Vegetable broth ½ cup; Fine salt to taste; Black pepper to taste

it fr de es br

135.7

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 135.7
Carbohydrates g 6.1
of which sugars g 5
Protein g 3.5
Fats g 10.8
of which saturated fat g 1.6
Cholesterol mg 5.1
Sodium mg 330.6

Difficulty: Very easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Barbara Benetti

Sautéed savoy cabbage is a go-to in Northern Italian cooking, especially in the chilly months. Really, it’s known as verza in padella and mixes tender and moist savoy cabbage with sweet cipolle (onions) and the flavorful punch of taggiasche olives. And here's the thing, it’s so so versatile. You'll see it from Lombardy to Puglia, with every region throwing in their own twist. Sometimes folks add speck or pancetta for that salty kick, or a dash of peperoncino for a bit of heat. It pairs beautifully—can't go wrong—with polenta, roasted meats, or tucked into a savory pie ("torta salata").

The blend of tender greens and salty bits is pretty simple, yet it’s a comforting dish that fits any meal. Savoy cabbage recipes up north make use of what’s on hand, so you might find versions with cipollotto, those spring onions, or fresh herbs. And the golden bits from letting the cabbage sit just right in the pan? Seriously good. You find this mix of soft and crispy in Valtellina where they add it to pizzoccheri, a buckwheat pasta dish. Meanwhile, in Salento, it is tucked into rustic stews and soups. So, that's the beauty of sautéed savoy cabbage—fits right into traditional Italian meals, yet easy enough for a quick weeknight dish.

Experiment with it—try it with sautéed cabbage with garlic, or add a splash of olive oil for extra depth. However you go about it, this dish brings rich, homey flavors to the table. It's a favorite for anyone who loves quick vegetable sides that are fuss-free. Whether you’re feeling like something simple or ready to dive into regional Italian tastes, it’ll really satisfy. For sure.

How to prepare Savoy cabbage in a pan

To prepare the pan-fried savoy cabbage, first peel the onion 1, finely chop it 2, and set it aside. Move on to the savoy cabbage. Remove any damaged outer leaves, wash it well under running water, and cut it in half with a sharp knife 3.

Then cut it into strips, discarding the harder central part. In a fairly large pan, pour the extra virgin olive oil and onion 5. Let it soften over medium heat, then add the savoy cabbage 6.

Pour in the hot broth 7, cover with a lid 8, and cook for 10 minutes, stirring several times. Remove the lid, and season with salt 9.

Add some pepper 10, pour in the Taggiasca olives 11, and continue cooking until the broth has evaporated 12. Serve the savoy cabbage hot with an abundant sprinkle of pepper.

Storage

The pan-fried savoy cabbage can be stored in the refrigerator for a few days. If you like, you can freeze it in containers and then thaw it when needed.