Spicy Braised Savoy Cabbage — Cavolo Verza Stufato al Pomodoro Pugliese
A Pugliese stew of Savoy cabbage cooked down with cherry tomatoes, garlic, chilli flakes, and olive oil until the leaves wilt into a saucy red braise served with crusty bread for soaking the spicy tomato juices.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove core from 700g Savoy cabbage and shred leaves into 2cm ribbons. Halve 400g cherry tomatoes. Slice 10 garlic cloves thin. Chop 4 tbsp flat-leaf parsley. Toast 120g crusty bread slices lightly.
Bloom
Heat 1/2 cup extra virgin olive oil in a wide heavy pan over medium heat 1 minute. Add sliced garlic and 1 tsp chilli flakes, cook 90 seconds until garlic turns pale gold and chilli blooms fragrant.
Build
Add halved cherry tomatoes and 2 pinches of caster sugar. Cook 5 minutes over medium heat, pressing some tomatoes with a wooden spoon until they burst and form a chunky sauce.
Reduce
Pour in 120ml dry white wine, simmer 2 minutes scraping the pan until reduced by half.
Braise
Add shredded cabbage in batches, stirring each to wilt before adding next. Pour in 300ml warm vegetable stock, add 1 tsp salt and 0.5 tsp black pepper. Bring to bare simmer, cover loosely, braise on low heat 18 minutes stirring every 6 minutes until cabbage is silky-tender and sauce coats glossily.
Finish
Stir half the chopped parsley through off the heat.
Plate
Spoon stew into warm wide bowls, scatter remaining parsley, drizzle with 2 tsp grassy olive oil, and serve with toasted bread alongside for soaking the spicy juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.