Savoy Cabbage Salentina Style

Name: Savoy Cabbage Salentina Style
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Verza (savoy cabbage) 1.1 lbs; Cherry tomatoes 8; Fresh chili pepper 1; Red onions 3.5 oz; Water 1.3 cups; Extra virgin olive oil 5 spoonfuls

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134

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 134
Carbohydrates g 5.1
of which sugars g 5.1
Protein g 3
Fats g 10.2
of which saturated fat g 1.47
Fiber g 3.9
Sodium mg 29

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Cinzia Gullà

Salentina-style cabbage is a dish that totally captures what Pugliese cooking is all about. Down in the heart of Salento, in the south of Italy, people really love using braised Savoy cabbage—or verza—especially when the weather gets chilly. Instead of tossing things together haphazardly, they let the tender cabbage gently stew with sweet cherry tomatoes, onion and just enough fresh chili for a bit of a kick. Really good stuff. The mix becomes moist and slightly tangy, with the tomatoes adding a touch of sweet flavor that pairs perfectly with the earthy cabbage. And you know what? Even though cabbage shows up in other Italian winter dishes, like the hearty cassoeûla up north, this southern style stays lighter and packed with veggies, making it ideal for fans of Italian cabbage recipes who want something both simple and healthy.

In Puglia, everyone kinda does their own thing, but the best versions always use super fresh ingredients and a whole lot of patience. Really, letting those veggies cook low and slow is what gives Salentina-style cabbage its deep flavor and rustic charm. For sure. It’s one of those traditional Italian side dishes that fits right in on any family table, especially when served with crusty bread or alongside roasted meats. Some cooks in Salento even toss in a few olives or a splash of local olive oil for a little extra something—pretty simple but effective. It's the way the cabbage turns golden and soft that gets people talking, really really tender. Compared to northern Italian cabbage dishes, this one keeps things lighter and totally lets the vegetables shine. No question, people come back to Italian braised cabbage every winter—it’s just good, honest food that warms you up and tastes even better the next day. And listen, when you want to feel what real Italian vegetable dishes are all about, this recipe delivers the kind of flavor that feels like home, no matter where you are.

How to prepare Savoy Cabbage Salentina Style

To make savoy cabbage Salentina style, first remove the outer tougher leaves of the cabbage 1, cut it in half, and then slice it into strips 2. Rinse it under running water 3 and set it aside.

Peel and slice the onion 4. Wash the cherry tomatoes and cut them in half 5. Also, slice a fresh chili 6.

Heat 5 tablespoons of extra virgin olive oil in a pan 7, add the onion 8, and let it wilt over high heat for two minutes. Add the halved cherry tomatoes 9

the drained cabbage 10, and the sliced chili 11, salt, and cover with water 12.

Cook for 30 minutes with the lid on 13 and finish cooking for another ten minutes without the lid to let the excess water evaporate. The savoy cabbage Salentina style is ready 14, serve it hot at the table 15.

Storage

You can store savoy cabbage Salentina style in the refrigerator for 3-4 days. It can be frozen after cooking.

Tip

The stewed savoy cabbage Salentina style is a winter side dish that you can serve with meat dishes like Sweet and sour rabbit stew and Pork loin roast or a good Foil-baked sea bream.

For the translation of some texts, artificial intelligence tools may have been used.

Savoy Cabbage Salentina Style

PRESENTATION

How to prepare Savoy Cabbage Salentina Style

Storage

Tip

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