Minestra di Cavolo Verde

Green Cabbage Soup


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This simple, healthy Calabrian recipe proves that as long as you use top-quality ingredients - in this case, first-class beef stock and crisp, flavoursome cabbage -you can transform a basic dish into something special. The pecorino is intrinsic to the flavour of this dish. Make sure it is hard and very mature, and add a generous sprinkling to each portion to lend body as well as taste.


  • 1 Savoy cabbage
  • 2.5 litres/4 ½ pints/10 cups best beef stock
  • 115 g/4 oz/1 cup freshly grated pecorino cheese
  • 8 thin slices toasted ciabatta
  • sea salt


  1. Trim the cabbage, remove the core and all the hard spines. Discard any really hard leaves, shred the remaining cabbage very finely and put it in a large pan. Pour over cold salted water to cover. Bring to the boil and cook for 5 minutes, then drain and set aside.

  2. Pour the stock into the clean pan and bring it to the boil. Toss in the cabbage and cook it again for 10 minutes.

  3. Spoon into a large bowl and serve. Offer the cheese and toasted ciabatta separately.