This savoy cabbage recipe starts with boiling the cabbage. Make a classic Italian 'soffritto' (olive oil infused with garlic and onions). Then, add bite-size pieces of boiled cabbage to the sauteed onions. Flavor with a good quality dry white wine, coarse salt and red pepper flakes. It's that easy!
Remove the inedible parts of the cabbage: the large stem at the bottom and the outer few leaves. The outer leaves tend to be bitter.
1 head savoy cabbage
Boil the cabbage in a pot of water until tender. When tender, drain the cabbage.
Run cold water over the cabbage until it is cool enough to handle. Drain any excess water. Cut cabbage into bite-size pieces. Set aside.
Make the Soffritto
Sauté 3 whole cloves of garlic and the minced onions in a large pan coated with a generous amount of olive oil. Sauté over medium heat till onions turn translucent.
2 spring onions, 3 cloves garlic, ½ cup olive oil
Sauté the Cabbage
When the onions are translucent, add the cooked cabbage to the skillet. Add coarse salt (1 Tbs), red pepper flakes (to taste) and the white wine. Stir to combine.
1 tbsp coarse salt, 1 tbsp red pepper flakes, ¾ cup white wine
Cook the cabbage and onions uncovered for 15 minutes. This gives the wine a chance to reduce.
Cover. Cook for 10 more minutes, stirring occasionally.
Uncover. Stir frequently until cabbage is tender and slightly browned.