When you think Italian, you don’t often think of a sauteed cabbage recipe. However, Sautéed Cabbage and Onions is a surprisingly popular dish in Italy. The star of the show? A whole head of savoy cabbage– an extremely flavorful cabbage popular in Italy.
This savoy cabbage recipe starts with boiling the cabbage. Make a classic Italian ‘sofrito’ (olive oil infused with garlic and onions), then add bite-size pieces of boiled cabbage to the sauteed onions. Flavor with a good quality dry white wine, coarse salt and red pepper flakes. It’s that easy!
This savoy cabbage recipe is more nutritious and flavorful than heavily fried cabbage. You’ll never look at cabbage the same way again.
TIP: Eat alone, or enjoy the finished Sautéed Cabbage and Onions inside a homemade focaccia.
TIP: Want to serve with focaccia? Check out our recipe for easy and delicious Homemade Focaccia:
TIP: Always use SAVOY cabbage (not ‘green cabbage’). Savoy cabbage has a very different texture and much more flavor than the green cabbage often used in slaws.
INGREDIENTS for Sautéed Cabbage and Onions (Italian Savoy Cabbage Recipe)
Savoy Cabbage – 1 medium or large head
Spring Onions – 2 large (or, use 2 leeks or 3 large shallots)
Fresh Garlic – 3 cloves
Salt (Coarse) – 1 tablespoon, or to taste
Red Pepper Flakes – 1 tablespoon, or to taste
Olive Oil – 1/4-12 cup (enough to generously coat bottom of large skillet)
Dry White Wine – 3/4 cup or 200 ml
For more Italian Vegetarian meal ideas, check out:
For more Italian Vegetarian recipes for dinner, check out:
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