Stewed Savoy cabbage (Verze sofegae) from The Classic Food of Northern Italy by Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on January 23, 2021

    Anna says this is so good you can serve it as a dish in its own right, with just good bread. Well, I like cabbage, and even I wouldn't be happy with that. I fried some eggs to go with it. It was OK, but not particularly interesting. Definitely needs a heavy hand with the seasoning. Coriander might be a good addition. As would smoked sausage, of course. Only worth considering if like me you have most of a very large Savoy cabbage left over and don't know what to do with it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.