Baked layered savoy cabbage and pork (Tegame di verza e maiale al forno) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • ldemeter on December 29, 2016

    This has been a great recipe I have made over and over. It is important to have ground pork without spices added, and to really brown it. Adequate use of sea salt also important, as is the quality of the parmesan cheese. Also make sure the cabbage is not too moist when layering the casserole.

  • nicolepellegrini on March 12, 2014

    Wasn't impressed. Found it very bland, and needed some extra spices and more cheese to really give it any flavor. I may tweak this recipe more and try it again but by itself? Not so great.

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