Verze sofegae

“Suffocated” Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Slow and Savory

By Joyce Goldstein

Published 2004

  • About

Italians use the term suffocated (sofegae is Venetian dialect, from the verb soffocare, “to suffocate”) to describe the technique of cooking vegetables in olive oil over low heat with little additional liquid. Many other vegetables can be cooked in this same way, including carrots, cauliflower, broccoli, squashes, beans, and other greens.