Baked Savoy cabbage (Cavolo verza al forno) from The Silver Spoon (page 442) by Phaidon Press Editors and The Silver Spoon Kitchen

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

  • kbrooks on April 08, 2025

    We found this to be just okay. Probably won't make it again.

  • Rutabaga on November 09, 2017

    I made this again with some grated cheddar in place of the mozzarella, which I found made it even tastier. My husband loved it, but all the cream makes it more of an occasional treat versus an everyday dinner.

  • Rutabaga on October 21, 2016

    We ate this as an entrée; I used a full pound of sausage to turn it into a substantial main dish. It's a little like deconstructed cabbage rolls. You could easily make the dish in advance up until pouring over the cream and topping with Parmesan prior to baking.

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