Name: Verze sofegae (“Suffocated” Cabbage)
Yield: Serves 8
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; Dash of red or white wine vinegar or fresh lemon juice; 2 Savoy cabbages; 2 ounces lardo, chopped (optional); 2 cloves garlic, minced; ¼ cup olive oil; 1 yellow onion, chopped

Preparation info

Serves
8

Difficulty
Easy

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.