Cavolina in Insalata

Warm Spring Cabbage Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

A very simple recipe for a warm cabbage salad from Le Marche, this dish is perfect served alongside the many pork or chicken dishes from this region. The recipe does call for fresh, crisp, spring cabbage as opposed to the coarser, heavier-leaved cabbages such as Savoy or the Tuscan cavolo nero. As with all recipes that rely on very few, basic ingredients, it is important that the flavourings, in this case the red wine vinegar, should be of the best possible quality - in other words, strong and tasty as well as sharp and sour, but not too astringent or acidic; it is worth buying a decent bottle.


  • 1 large spring cabbage
  • 300 ml/½ pint/1 ¼ cups extra virgin olive oil
  • 100 ml/3 ½ fl oz/scant ½ cup red wine vinegar
  • 3 garlic cloves, lightly crushed
  • sea salt and ground black pepper


  1. Remove the hard outer leaves of the cabbage. Shred the rest of the cabbage finely and put it into a colander. Rinse it well several times, then drain thoroughly.

  2. Put the oil, vinegar and garlic into a pan over a medium heat. Heat until sizzling.

  3. Transfer the shredded cabbage to a salad bowl, then pour over the hot garlic oil. Toss the mixture together thoroughly.

  4. Season with salt and pepper, toss again and cover with a plate to allow it to steam for about 2-3 minutes. Serve.