Savoy Cabbage in a Pan

Savoy cabbage in a pan is a simple and tasty side dish typical of Italian cuisine. It is also very versatile, so you can add or remove ingredients according to your tastes. Here is the basic recipe:

Ingredients

• 1 medium savoy cabbage (about 1 kg)
• 2 garlic cloves
• 3 tablespoons of extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Chili pepper, optional (whole or powdered, depending on preference)
• Water or vegetable broth, as needed

Preparation

1. Wash the savoy cabbage, removing the outer damaged leaves and the hard core in the center. Cut it into strips that are not too thin.
2. Heat the oil in a large pan, add the peeled garlic cloves and let them brown.
3. If you prefer, you can add a whole chili pepper or a sprinkle of chili powder for a spicy touch.
4. Add the sliced savoy cabbage to the pan, stirring well to coat with the oil and garlic.
5. Season with salt and pepper and cook over medium-low heat, stirring occasionally. If the cabbage dries out too much, add a few tablespoons of water or vegetable broth to prevent it from sticking to the pan.
6. After about 20-30 minutes (depending on the size of the cut and the desired consistency), the savoy cabbage will be soft and ready to serve.

Interesting Facts

Savoy cabbage, also known as cabbage, is highly appreciated in Italian cuisine and lends itself to various preparations. Rich in nutritional properties, it pairs well with many ingredients and can enrich dishes from pasta to soups, even becoming the star of risottos and main courses. In addition, it is a winter vegetable, so ideal for comforting dishes during the colder months.