Italian cuisine · Vegetable Dishes

Verza Stufata

Savoy cabbage strips, slowly braised with onion, bay leaf and white wine until sweet and silky.

Ingredients · for 4 servings

• 1 head savoy cabbage (about 1 kg)
• 2 onions
• 2 garlic cloves
• 2 bay leaves
• 150 ml white wine
• 5 tbsp olive oil
• 200 ml vegetable broth
• Salt, pepper

Instructions

1. Remove the outer leaves of the cabbage, quarter the head, cut out the core and slice the leaves into finger-wide strips.
2. Slice the onions into thin half-rings, crush the garlic and sauté both in the olive oil in a wide pot over low heat for 6–8 min, without letting them color.
3. Add the cabbage in batches, letting it wilt down each time, and season with the bay leaves, salt and pepper.
4. Deglaze with the white wine and cook uncovered for 3 min, until the alcohol has evaporated and the sharp smell is gone.
5. Pour in the broth and braise covered over low heat for 30–35 min, until the cabbage is completely tender and only little liquid remains in the pot.
6. Remove the bay leaves, season with pepper and a dash of olive oil, and serve warm as a side dish or with bread as a light main course.