Verza cruda in insalata (raw savoy cabbage salad) from More Classic Italian Cooking by Marcella Hazan

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

  • nicolepellegrini on July 21, 2020

    I didn't follow this exactly - instead of rubbing a breadcrust with garlic and letting it sit, I tossed some dried garlicky breadcrumbs into the cabbage and then dressed it. The garlic definitely gave the cabbage a needed "kick" to enjoy as a simple one vegetable raw salad. Not something I'd rush to make again but perfectly fine for making a side salad when perhaps you don't have any good lettuce on hand (and that cabbage has been sitting around in your fridge needing to be used soon!).

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