Cavolo all’aglio

Braised Cabbage with Garlic

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

In my childhood home in Tuscany, we would always have cabbage when pork was served, and it seemed to me that the two always went together! It has to be said that this very easy, classical way of cooking cabbage is indeed delicious with juicy pork chops or succulent roasted pork, though it does work very well with other meats too. Incidentally, in Tuscany we never ate pork in the summer time, it was always a meat reserved for the cold days of winter, because it was considered too hard to digest in the heat, I think.…


  • 4 tablespoons olive oil
  • 4 garlic cloves, roughly chopped
  • 1 Savoy cabbage, roughly shredded
  • sea salt and freshly ground black pepper


  1. Heat the olive oil in a large, shallow saucepan. Add the garlic and fry until the garlic is just turning golden brown. Add the cabbage and stir together very thoroughly.
  2. Cover the pan with a lid and leave to wilt completely, stirring occasionally.
  3. As soon as the cabbage has wilted and has begun to color slightly around the edges season generously with salt and pepper. Serve hot.


Exactly the same cooking method can be used to cook silver beet/Swiss chard, kale or other kinds of cabbage— except red cabbage, which takes much longer to cook and is far better suited to being combined with sugar, spices, and vinegar than garlic and olive oil.