Savoy cabbage in a pan or Genoese sauerkraut is a tasty seasonal side dish which is simple to prepare and ideal with meat-based second courses.
In Liguria, Savoy cabbage cooked in this manner is also called Genoese sauerkraut because vinegar is added to the cabbage, rather than cooking it like the classic German fermented sauerkraut.
This seasonal vegetable should never be left out of our diet. Rich in fibre, minerals, vitamins and water, Savoy cabbage is excellent for curing problems with the digestive system, headaches, toothache, reddening of the eyes and some skin problems.
It has a revitalizing, toning and rebalancing effect on the organism, and is capable of relieving general tiredness, thanks to its high content of vitamins C, B1, A and E. I really need some today because I feel a bit weak.
In other words, a true panacea, heavily used in many of the recipes of Italian regional cuisine, today I propose it like this, simply stuffed. A light recipe which is slightly reminiscent of the more elaborate sauerkraut.
One way of offering it to children who wrinkle their nose up at the thought is to serve it with something that they really like such as breaded meat, frankfurters or sausage. My son makes a feast of it!
Ingredients
Tools
Steps
Cut the Savoy cabbage in two and then in four and cut deeply into the harder central part on both sides to remove it. Cut the cabbage into strips. Wash under running water and dry with the salad spinner (or a cloth).
Heat the oil with the garlic and the desalted anchovies in a casserole pot, add the Savoy cabbage and let it absorb the flavour for a few minutes. Salt, sprinkle with the hot vegetable stock, cover and stew over a low heat for 40-50 minutes.
Hint: to prepare a good vegetable stock, which gives more flavour to the dish, boil the classic vegetables used to add flavour (carrot, celery, onion, parsley) and the vegetables used in the recipe for an hour in salted water. In this case, I suggest adding the harder stalks and more leathery leaves of the Savoy cabbage. Any left over can be used for a good risotto!
Halfway through cooking turn up the heat, sprinkle the stewed vegetables with vinegar and allow it to evaporate, mixing well. Add the sugar too at this stage.
Lower the heat again, put the lid back on and continue the cooking.
When the cabbage is nice and tender but not falling apart turn off the heat, season with salt and allow to rest, still covered, for about ten minutes.
Serve the stewed cabbage hot or warm.
Varied doses for servings