Savoy Cabbage Parmigiana

Savoy Cabbage Parmigiana is a rich and tasty dish that represents a winter variation of the more famous Eggplant Parmigiana. Here’s how to prepare it:

Ingredients

• 1 medium-sized savoy cabbage
• 400 g of tomato sauce
• 2 cloves of garlic
• 250 g of mozzarella (or any other melting cheese of your choice)
• 100 g of grated Parmesan cheese
• Fresh basil (to taste)
• Salt and pepper as needed
• Extra virgin olive oil
• 1 buffalo mozzarella (optional for a richer version)

Preparation

1. Start by thoroughly washing the savoy cabbage leaves and separating them from the core. Blanch them in salted water for a few minutes until they become soft, then drain and dry them carefully.

2. Prepare a light sauté with oil and garlic in a pan; once the garlic is golden, add the tomato sauce and cook over medium heat for about 20 minutes. Add salt, pepper, and chopped basil to taste.

3. Cut the mozzarella into cubes and set aside. If you are using buffalo mozzarella, let it lose the excess liquid and then cut it into cubes.

4. In a baking dish, begin to compose the Parmigiana: spread a layer of tomato sauce on the bottom, then cover with a layer of savoy cabbage leaves. Add pieces of mozzarella and a sprinkling of Parmesan cheese.

5. Repeat the steps creating multiple layers, until you run out of ingredients, ending with a final layer of cabbage covered with sauce and Parmesan cheese.

6. Bake the Savoy Cabbage Parmigiana in the oven at 180°C for about 30-40 minutes, until the surface is golden and crispy.

7. Remove from the oven and let it rest for a few minutes before serving.

Curiosity

Savoy Cabbage Parmigiana is a great winter variant of the famous dish from the Campania and Sicilian tradition. The savoy cabbage, with its sweet and slightly spicy taste, blends well with the tomatoes and cheeses, creating a perfect balance between the different flavors.