Cavolo alla Vicentina

Vicenza-Style Stewed Cabbage


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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.


  • 60 ml/4 tbsp olive oil
  • 25 g/1 oz/2 tbsp unsalted butter
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 115 g/4 oz pancetta, cubed
  • 1.5 kg/ lb green cabbage, cored and roughly chopped
  • 1 eating apple, peeled, cored and sliced
  • sea salt and ground black pepper


  1. Heat the oil and butter together in a large pan over medium heat and add the onion, garlic and pancetta. Fry for 5-8 minutes, or until the onion is softened and the pancetta is lightly browned.

  2. Add the cabbage and apple, and mix everything together thoroughly. Season, cover tightly and simmer gently for about 45 minutes, or until the cabbage is tender, stirring occasionally. Serve hot.