Verza e Patate
A cozy, simple Italian side dish made with cabbage and potatoes. Perfect for any day you want something hearty and comforting, without too much fuss.
6 servings
Ingredients
- 1 medium head savoy cabbage (cut into 1-inch pieces)
- 1 pound potatoes (peeled and cut into 1-inch chunks)
- 1 medium yellow onion (roughly diced)
- 2 cloves garlic (minced)
- 1 Tablespoon chicken stock powder (or 1 ½ liquid chicken stock)
- 4 Tablespoons extra virgin olive oil
- ½ teaspoon peperoncino pepper (flakes or powder)
- salt and pepper (to taste)
Instructions
- Heat the olive oil in a large braising pan over medium-low heat.
- Add the onion and garlic and sauté for 2-3 minutes or until the onion is a bit soft.
- Add the cabbage and season with chicken stock powder, salt, and pepper. Mix and cook for 1 minute.
- Add the potatoes and sprinkle with the peperoncino. Mix and cook for 1 minute.
- Pour 1 ½ cup of water and mix well. Cover the pan and cook over medium-low heat for 15 minutes mixing from time to time.
- Uncover the pan and turn the heat to medium high. Keep cooking stirring occasionally, until most of the liquid has evaporated, about 10-12 minutes.
- Turn off the heat and allow to cool down a bit before serving.
Tips & Notes
- If you are using liquid chicken stock, add it in place of water.
- For a creamier texture, mash a few of the cooked potatoes in the pan to thicken the sauce.
- Don’t skip the step of letting the liquid cook down at the end, it intensifies the flavor and gives the cabbage a beautiful caramelization.
- If you like more heat, add extra peperoncino or fresh chili for a spicy kick.
Nutrition
Serving: 1 servingCalories: 193kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 637mgPotassium: 700mgFiber: 7gSugar: 5gVitamin A: 1551IUVitamin C: 63mgCalcium: 70mgIron: 1mg