Italy Verza Stufata (Braised Savoy 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, cavolo 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 also works well in this dish.
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 Tbsp (45 ml) extra virgin olive oil
- 2 oz (56 g) pancetta, sliced into cubes
- 2 cloves garlic, whole
- 1 head Savoy cabbage, quartered and cut into horizontal strips
- Salt, to taste
- Freshly ground pepper, to taste
- 1 cup (240 ml) beef broth
Directions
- In a pan over medium heat, heat olive oil.
- Add pancetta and garlic cloves 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.
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