Ingredients
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1 head of Savoy cabbage
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3 tbsp. of Extra Virgin olive oil
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Sauce:
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2 Onion
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2 Carrot
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100 g of Celery root
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100 g of Parsley rootoptionally
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50 g of Parsnipoptionally
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800 g of Italian canned tomatos
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Extra Virgin olive oil
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200 g of Champignonsoptionally
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1 tbsp. of Parsley leavesDried parsley
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1 Bay leaf
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to taste Grounded black pepper
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1 tsp. of Paprika powder sweet
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1 Dried chilli wholeoptionally
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2 Pimento
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1 tsp. of Cumin powderoptionally
Directions
Cabbage is the queen of winter. Rich in fiber and vitamins, it appears on store shelves and at markets in many varieties such as white, red, Savoy, kale, cauliflower, bok choy, Brussels, Romanesco, etc. Let’s explore its culinary versatility. Savoy cabbage, for instance, is perfect for preparing stuffed cabbage and soups. Moreover, you can also brown and bake it with tomatoes and vegetables, which is exactly what we will do!
Today's visits: 1.
Steps
1
Done
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Sauté the mushrooms beforehand. |
2
Done
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Cut the Savoy cabbage into eight equal portions. Heat the olive oil in a large pan over high heat. Place the cabbage slices in the pan with the cut side down and sauté until brown and caramelized. Then, turn the cabbage slices over and sauté the other side the same way. |
3
Done
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Preheat the oven to 180 degrees Celsius. |
4
Done
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In a large baking dish, add a small amount of olive oil to the bottom. Sprinkle each browned cabbage slice with salt and pepper and arrange them in a single layer in the dish. Spread tomato sauce between the cabbage slices and drizzle olive oil over the top. Place the dish in the oven and bake for 30 minutes at 180 degrees Celsius. The cabbage will become soft. |