Sautéed Cabbage and Onions | Italian Savoy Cabbage Recipe

in this video I'll be showing you how to make an Italian vegetarian classic sauteed cabbage with spring onions, white wine and red pepper flakes To achieve the perfect texture we'll first be boiling the cabbage then sauteing it in the pan

Eat it alone or try our family's favorite: stuffed inside a piece of homemade foccacia! Click to also check out our recipe for homemade foccacia To make this dish, you will need: one savoy cabbage savoy cabbage has a very different texture and is much more flavorful than the classic green cabbage So be sure to choose one that specifically says 'savoy' you will also need 3 cloves of garlic and 2 large spring onions These are similar to scallions found in Asian cuisine but they have much bigger bulbs You can substitute with leeks or shallots

You will also need 3/4 of a cup or 200 milliliters of dry white wine, a tablespoon of coarse salt and about a tablespoon of red pepper flakes And of course, olive oil! Step 1: prepare and boil the cabbage Remove the bottom stem and a few outer leaves of the cabbage Pull apart the rest of the leaves until you reach the heart of the cabbage The heart of the cabbage can be cut into four pieces

We're not done yet! We still need to remove the stems of each cabbage leaf Like this! Then cut each leaf roughly in half and add the cabbage to a large pot of unsalted boiling water Push the leaves into the water, cover and cook the cabbage over medium heat for 10 minutes After the 10 minutes, drain and rinse the cabbage with cold water until it is cool enough to handle Drain and cut the cooled cabbage into bite-sized pieces

Step 2: Saute the aromatics and pan-fry the cabbage! Thinly slice, then mince the spring onions Peel three cloves of garlic Add a generous amount of olive oil to the bottom of a large skillet to that skillet add the garlic and the onions Saute the garlic and onions over medium heat until the onions start to turn transparent At this point add the cabbage and give it a good stir

Add about a tablespoon of coarse salt and a tablespoon of red pepper flakes Add more or less depending on your taste Finally add the white wine (200 milliliters or 3/4 of a cup) Give the cabbage a stir and cook uncovered for 15 minutes This will give the wine a chance to evaporate

After the 15 minutes, cover and cook for 10 more minutes The cabbage should be giving off an incredible smell at this point The cabbage is almost ready! Watch it like a hawk and stir regularly to brown without burning If the cabbage seems a bit tough still, cover with a lid to steam for another minute or two When the cabbage starts to brown, your sautéed cabbage is ready to enjoy! subscribe below for more recipes like this from Italy and beyond


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