Savoy Cabbage Agrodolce

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Agrodolce in Italian means sweet and sour, and is usually prepared with sugar and vinegar and often with raisins and pine nuts as well. The cabbage is roasted with a few strips of orange zest for added flavor. This dish is excellent with grilled fish, especially salmon, sword-fish, halibut, or cod. Use regular cabbage if the crinkly savoy is not available.


  • 1 small head savoy cabbage, outer leaves trimmed, halved, cored, and cut into ¾-inch squares (about 6 cups)
  • 1 large sweet onion, halved lengthwise and cut into ¾-inch squares
  • 2 strips orange zest
  • 1 tablespoon extra virgin olive oil
  • Salt and Freshly ground black pepper
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons sugar


    • Heat the oven to 400°F.
    • Combine the cabbage, onion, and orange zest in a shallow 13 × 9-inch baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Stir to blend.
    • Cover dish tightly with aluminum foil and bake 20 minutes. Remove from the oven and stir thoroughly. Replace foil and bake until cabbage is very tender and lightly browned at the edges, 10 to 15 minutes longer.
    • Uncover, turning foil away from you, and drizzle with vinegar and sprinkle with sugar while still piping hot. Serve hot.