BASIC PREPARATION
Savoy cabbage can be eaten raw and cooked. After removing the leaves, they are washed in running water, dried and cut into strips or, if the preparation requires it, they are left whole. Otherwise, you can cut the cabbage into quarters, wash it and dry it with a towel. It is boiled in boiling salted water for a few minutes or stewed in a pan with various ingredients.
RUSTIC CROUTONS
INGREDIENTS: 8 slices of whole wheat bread, 1 medium cabbage (5/6 ounces), 1 clove of garlic, 1 handful of capers, 2 handfuls of black olives, 2 tablespoons extra olive oil, oregano, salt.
PROCEDURE: wash and dry the cabbage; cut into strips and throw in boiling salted water for 5 minutes; drain well from the water (you can use it for soups). Mince the garlic, the desalted capers and the olives; season the cabbage with the mince, oregano and oil. Toast the slices of whole wheat bread; fill with the seasoned cabbage and put back in the oven for another 5 minutes.
BROETON DE VERZA
INGREDIENTS: 1 medium cabbage, 2 liters water, salt, extra olive oil.
PROCEDURE:
Slice the cabbage and put it in a pot with 2 liters of cold water and a pinch of salt; cook for 30/40 minutes; serve the soup hot and with a drizzle of oil.
PIZZOCCHERI
INGREDIENTS: 250 g buckwheat pasta (or whole wheat pasta), 300 g of cabbage cut into strips; 200 g of peeled potatoes cut into cubes; 100 g of homemade or other semi-aged cheese, 50 g of grated Parmesan cheese, 100 g butter, 1 clove of garlic, some sage leaves, salt and pepper.
PROCEDURE: Cook the potatoes in plenty of boiling, salted water. After 10 minutes, discard the cabbage and pasta; boil for the time indicated on the package. Brown the crushed garlic and sage with the butter, then remove the garlic and season the pasta. Arrange in a serving tray (hot) a layer of pasta, the parmesan and the casera cheese in fine flakes, proceed with the layers of pizzoccheri and cheese without mixing. Serve immediately.
SAVOY CABBAGE ROLLS
INGREDIENTS: 12 cabbage leaves, 400 grams of mixed greens (carrot, celery, onion), 500 grams potatoes, 2 tablespoons extra virgin olive oil, tomato sauce, rosemary, salt.
PROCEDURE: Blanch the cabbage leaves in salted water, a few at a time so as not to break them. The cooking time is 4/5 minutes. Take them out with a slotted spoon and let them cool on a towel. Prepare the filling: make a shake with the mixed herbs and sauté them in oil with rosemary and salt. After 10 minutes, add the peeled and sliced potatoes, a glass of water and cook over low heat in a covered pot for 15 minutes. With a spoon, fill the cabbage leaves with this filling, close in a roll and put in a pan. Spread the tomato sauce over the rolls and cook 15 minutes over low heat.
SAVOY CABBAGE SALAD
INGREDIENTS: 1 cabbage, extra olive oil, salt, pepper, vinegar.
PROCEDURE: Cut the cabbage into pieces and boil it in salted water for 15 minutes, drain and squeeze well, season with oil, pepper and vinegar.