Smothered cabbage, Venetian style from Essentials of Classic Italian Cooking (page 479) by Marcella Hazan

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Notes about this recipe

  • Delys77 on December 11, 2023

    Cooked for 2 hours and the results were lovely as part of the the cabbage and rice soup recipe, but I would say you need to add a bit of butter and parmesan to the cabbage if you are serving it on its own.

  • vickster on December 29, 2018

    Very tasty cabbage to use in the Rice and Smothered Cabbage Soup, but it would also be good on its own as a side dish. Takes a while to cook.

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