Verze Sofegae

Suffocated Cabbage

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

A classic Italian Jewish style for cooking vegetables is sofegae, which means “suffocated.” The vegetables are very slowly cooked over the lowest heat in olive oil or goose or chicken fat and the minimum amount of water. La cucina nella tradizione ebraica suggests two or three hours! Here’s a typical sofegae recipe for cabbage, although I have cut the traditional cooking time considerably.