Sautéed Savoy Cabbage

Verza al Tegame

Preparation info
  • Serves up to


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

The first time I tasted this dish, in Trieste, I noted a new flavor that I had not encountered in combination with cabbage. It was cumin, and I found the pairing very provocative. The cabbage was served with hot boiled ham (which was enlivened by the cumin), but I have also enjoyed it as the first small taste in a meal to whet diners’ appetites. In that context you can make 6 portions from this recipe.