Cavolo alla Vicentina

Ingredients

• 1 medium-sized cabbage 1 medium-sized cabbage
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 bay leaves 2 bay leaves
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1/4 cup red wine (60ml) 1/4 cup red wine (60ml)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 4g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Remove the outer leaves of the cabbage and cut it into quarters, removing the core.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
3. 3.
   Add the rosemary sprigs, bay leaves, and diced tomatoes to the pot. Stir well to combine.
4. 4.
   Place the cabbage quarters on top of the tomato mixture in the pot. Pour the red wine over the cabbage.
5. 5.
   Season with salt and pepper to taste. Cover the pot and let it simmer over low heat for about 1 hour, or until the cabbage is tender.
6. 6.
   Once the cabbage is cooked, remove it from the pot and cut it into smaller pieces if desired.
7. 7.
   Serve the Cavolo alla Vicentina hot, spooning the tomato sauce over the cabbage.

Treat your ingredients with care...

• Cabbage — Make sure to remove the tough outer leaves and the core before cooking. Cutting the cabbage into smaller pieces will reduce the cooking time.

Tips & Tricks

• For a richer flavor, you can add a splash of balsamic vinegar to the tomato sauce.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the sauce.
• Serve Cavolo alla Vicentina with a sprinkle of grated Parmesan cheese for an extra touch of indulgence.
• This dish tastes even better the next day, as the flavors have had time to meld together. Consider making it in advance and reheating it for a delicious meal.

Serving advice

Cavolo alla Vicentina is best served as a main course, accompanied by crusty bread or polenta to soak up the flavorful tomato sauce. It pairs well with a simple green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

To present Cavolo alla Vicentina beautifully, arrange the cabbage pieces on a serving platter and spoon the tomato sauce over them. Garnish with a sprig of fresh rosemary for an elegant touch.