Verza Stufata (Braised Savoy Cabbage)

Braised cabbage

Braised cavolo verza (Savoy cabbage) flavored with smoky pancetta is a favorite contorno (side dish) in central and northern Italy. Its English name betrays its origins—the historical Savoy region of northern Italy where this cabbage grows in profusion. An important winter staple, verza is usually harvested after the first frost, which sweetens its tender, green outer leaves and intensifies the nutty crunch of its pale inner leaves. Green cabbage, known in Italy as cavolo cappuccio, also works well in this dish. Recipe Servings: Serves 4–6

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 head savoy cabbage, quartered and cut into horizontal strips
2 oz (56 g) pancetta, sliced into cubes
2 cloves garlic, whole
3 Tbsp (45 ml) extra virgin olive oil
1 cup (240 ml) beef broth
salt to taste
Freshly ground pepper to taste

Directions

In a pan, heat olive oil over medium heat. Add pancetta and garliccloves and sauté until they begin to brown and most of the pancetta’s fat has been rendered.
Remove garlic from pan and add cabbage. Season with salt and pepper and stir until cabbage is well-coated with fat. Simmer for 5 minutes, stirring occasionally.
Add enough broth to cover cabbage. Reduce heat to very low, cover, and cook gently for around 30 minutes until liquid has almost evaporated and cabbage is tender.
Remove cabbage from heat and serve hot.