Cavolo alla Vicentina

Vicenza-Style Stewed Cabbage

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
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.