Tuesday, July 5, 2011

Italian Stewed Cabbage

This is a delicious side dish that goes well with a pork chop and one other side, such as sauteed squash.

  • 1/4 c. olive oil
  • 1-1/2 medium sweet onions, chopped
  • 2 stalks celery, chopped
  • 2 T. chopped garlic
  • 1 large head Emiko cabbage or 2 medium heads Napa cabbage, very coarsely chopped
  • 1 can (14.5 oz.) diced tomatoes, preferably Italian style
  • 1 T. dried oregano
  • Salt and pepper to taste
  • Parmesan cheese (optional)

  1.  Heat olive oil in a 4-quart Dutch oven over medium heat.
  2. When the oil begins to shimmer, add onions, celery, and garlic. Stir to coat evenly with oil.
  3. Cover and cook the vegetables until they are soft and slightly browned--about 10 minutes--stirring occasionally.
  4. Add tomatoes, cabbage, herbs, and spices. Mix well, cover, and reduce heat to medium low.
  5. Continue to cook for about 40 minutes. Ideally, the cabbage should be cooked, but the stalks should still be just a tad crunchy, as in a stir fry.
  6. Serve hot, or serve leftovers cold or at room temperature. Top with some grated Parmesan cheese if desired.
Yield: 4-6 servings

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