Sautéed Cabbage

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

Ingredients

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

Preparation

1. Wash the cabbage, removing the outermost damaged leaves and the hard core in the center. Cut it into not too thin strips.
2. Heat the oil in a large pan, add the peeled garlic cloves, and let them brown.
3. If you like, you can add a whole chili pepper or a sprinkle of chili powder for a spicy touch.
4. Add the cut cabbage into the pan, mix well to flavor with the oil and garlic.
5. Add salt, pepper, and cook over medium-low heat, stirring occasionally. If the cabbage starts to dry 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 cabbage will be soft and ready to serve.

Curiosity

Cabbage, also known as cap cabbage, is highly valued in Italian cuisine and adapts to various preparations. Rich in nutritional properties, it pairs well with many ingredients and can enhance dishes from pasta to soups, and even become the star of risottos and main courses. Moreover, it is a winter vegetable, making it excellent for comforting dishes during the colder months.