La Verza Soffogata

This is a great accompaniment for the Luganega e polenta or just some sausages & lovely bread. Savoy is great here but you can use any type of cabbage. Remove a few of the darker, tougher outer leaves to use in a soup – it helps if most of your leaves are similarly tender so the cooking times don’t differ too much, although it is also nice to have some variation in texture. I have also tasted this with a little splash of vinegar, which must have been a