This simple dish of stewed cabbage is a tasty accompaniment for any pork dish, including cooked Italian sausages. The variety of apple usually chosen for this recipe is similar to a russet but is known in Italy as a renetta. It is squat and rosy with a rough, brown crown around the stalk. The type of cabbage traditionally used is called cappuccio in Italy, and is not as coarse-leafed as a Savoy, although Savoy cabbage can also be used in the recipe.
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