Red cabbage soup (Zuppa di cavolo nero) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating (page 82) by Marcella Hazan

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Notes about this recipe

  • rmardel on June 19, 2021

    Although the title of this dish calls for cavolo Nero the recipe specifies red cabbage. This is how I made it for years, when Cavolo Nero, or Tuscan Kale, was not readily available in the US. At some point I switched to the latter, and liked the soup even better for it. Hazan's newer editions just call this red cabbage soup, but we still like this version, even if the substitution is inauthentic.

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