Cooking with nonna and a recipe for cabbage with parmesan, breadcrumbs and tomato sauce
I know I say this a lot, but my Nonna really is the best cook. When you can make a side dish with under ten ingredients and it ends up being the star of the show, you're a rockstar. And let me tell you, her cabbage is one of my top five favourites of her dishes. That's how good she (and it) is.
This dish is simple, healthy, has very few ingredients and is straight-up delicious. Just make sure that when you make it, you do so using a Savoy/Curly cabbage as it's a more tender than your standard green or red cabbage. Cabbage season is right around the corner, but why wait?
2. Remove the outer few/tougher layers of the cabbage. Use a knife to shave down the "spines" (tough outer ridges) from the leaves, rinse them well, tear the leaves into three or four pieces each and set aside in a bowl. You'll be cooking the outer layers first as they're tougher and require more time, so ensure that you keep them separate from the rest of the cabbage.
3. Cut the remaining cabbage (which will be a light green colour), into four pieces and remove the core. Rinse and chop the cabbage into palm-sized pieces and set aside in a bowl.
4. Add the outer leaves to the pot of boiling water and cook for three minutes. Add the inner leaves to the pot and allow the water to return to a boil. Reduce the heat to medium-low and simmer until cooked through, approximately 30-40 minutes. Strain and rinse with cold water to halt the cooking process.
5. In a large frying pan, cook the chopped onions in the olive oil over medium-low until opaque. Add the cabbage and stir to combine.
6. Add the parmesan, breadcrumbs, sauce and pepper and stir well to combine. Salt to taste and serve warm.
This dish is simple, healthy, has very few ingredients and is straight-up delicious. Just make sure that when you make it, you do so using a Savoy/Curly cabbage as it's a more tender than your standard green or red cabbage. Cabbage season is right around the corner, but why wait?
Nonna's cabbage with parmesan, breadcrumbs and tomato sauce
Serves: 4-6 as a side Prep time: 30 mins Total time: 1.25 hrs
Ingredients:
- One 4lb Savoy cabbage
- 2 small onions, chopped
- 6tbsp olive oil
- 2C tomato sauce
- 6tbsp parmesan cheese, grated
- 1C breadcrumbs
- 1/4tsp black pepper
- salt to taste
Directions:
1. Bring a large pot of water to boil
3. Cut the remaining cabbage (which will be a light green colour), into four pieces and remove the core. Rinse and chop the cabbage into palm-sized pieces and set aside in a bowl.
4. Add the outer leaves to the pot of boiling water and cook for three minutes. Add the inner leaves to the pot and allow the water to return to a boil. Reduce the heat to medium-low and simmer until cooked through, approximately 30-40 minutes. Strain and rinse with cold water to halt the cooking process.
5. In a large frying pan, cook the chopped onions in the olive oil over medium-low until opaque. Add the cabbage and stir to combine.
6. Add the parmesan, breadcrumbs, sauce and pepper and stir well to combine. Salt to taste and serve warm.
