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Baked Savoy cabbage (Cavolo verza al forno) from The Silver Spoon, New Edition (page 520) by Phaidon Press Editors

  • mozzarella cheese
  • Parmesan cheese
  • heavy cream
  • tomato paste
  • Italian sausages
  • Savoy cabbage

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Notes about this recipe

  • Rutabaga on December 20, 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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