Italian cabbage with tomatoes and pecorino-romano cheese
4 servings
30 minutes
Italian-style cabbage with tomatoes and pecorino-romano cheese is a vibrant and aromatic dish that embodies the simplicity and elegance of Italian cuisine. Savoy cabbage, tender and slightly sweet, is slowly simmered with tomato juice and canned tomatoes, revealing depth of flavor enhanced by garlic, onion, and fragrant thyme. Wine vinegar adds a slight tanginess that balances the richness of the dish. The finishing touch is butter and a generous portion of grated pecorino-romano cheese that adds creaminess and zest. This dish pairs wonderfully with bread or pasta, turning every meal into a cozy gastronomic delight. Perfect for those who appreciate the richness of flavors in simple ingredients.
1
Separate the core from the cabbage. Cut the flesh into strips 5 mm wide.
- Savoy cabbage: 450 g
2
Heat oil in a saucepan over high heat, add onion, and sauté until soft and golden. Add cabbage and garlic to the onion. Mix well. Crush tomatoes by hand over the saucepan and add them to the cabbage. Pour in tomato juice, vinegar, and sprinkle thyme. Season well with salt and freshly ground black pepper. Transfer the mixture to a pot, reduce heat, cover, and simmer for about 30 minutes.
- Olive oil: 45 ml
- Onion: 1 piece
- Garlic: 2 cloves
- Canned tomatoes: 6 pieces
- Tomato juice: 125 ml
- Wine vinegar: 30 ml
- Thyme: 5 g
- Salt: to taste
- Salt: to taste
3
Before serving, spread butter on the prepared cabbage and place it on plates. Sprinkle grated pecorino-romano on top to taste.
- Butter: 15 g
- Pecorino Romano cheese: to taste