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Cavolo
Cabbage
- Difficulty
Easy
Published 1986
Cavolo verza (variety sabauda), a little cabbage soprano, sounds a tender note in the winter repertoire. Slice it raw on a mandoline and serve as a salad with an oil and vinegar dressing.
Method
To Cook
Slice very fine with a truffle sheer and simmer in a little olive oil in a pan with a finely sliced onion. Add a teaspoon of seeds of dill, and a little salt. Keep the lid on. Ready in 10 minutes.
For Making Dolmádes
In late winter the verza becomes more substantial and can be used instead
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