Savoy Cabbage and Potatoes

Savoy cabbage and potatoes is a typical dish from Northern Italy, very simple and comforting, especially during the cold months. It’s a rustic side dish, but it can become a main dish if served, for example, with a slice of polenta. Here is the traditional recipe with an Italian twist:

Ingredients

• 1 medium-sized savoy cabbage
• 3-4 large potatoes
• 1 onion
• 2 cloves of garlic
• As much vegetable broth as needed (to taste)
• Salt and black pepper to taste
• Extra virgin olive oil
• (Optional) Diced pancetta or guanciale for a richer taste

Preparation

1. First, clean the savoy cabbage by removing the tougher outer leaves. Cut it into four parts, remove the central core, and then slice it thinly.
2. Peel the potatoes and cut them into uniformly sized cubes.
3. Finely chop the onion and garlic.
4. In a large pot, sauté the onion and garlic in extra virgin olive oil until they become transparent. If you have chosen to use pancetta or guanciale, add it at this stage and let it release its flavor.
5. Add the sliced cabbage to the pot and let it wilt for a few minutes.
6. Add the potatoes, cover with vegetable broth and bring to a gentle boil.
7. Lower the heat, cover with a lid and let cook for about 30-40 minutes or until the potatoes are tender. Add more broth if necessary.
8. Season with salt and pepper to taste, and if you like, a sprinkle of chili pepper for a spicy touch.
9. When the vegetables are cooked, you can serve the dish hot as a side or as a main course.

Curiosity

The combination of savoy cabbage and potatoes is much loved in Italy because it combines the sweetness of the potatoes with the slight bitterness of the cabbage, creating a balance of flavors that goes well with many meat dishes in particular.

Remember that simplicity is a virtue in Italian cooking: a few good-quality ingredients can turn a simple dish into true comfort food. Enjoy your meal!