Ingredients
| Ingredient | Quantity |
|---|---|
| Savoy Cabbage (Verza) | 900g |
| Potatoes | 800g |
| Leek | 40g |
| Smoked Cheese (Scamorza or Provola) | 40g |
| Water | 300g |
| Fresh Sage | To taste |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions
-
Prepare the Ingredients:
Begin by preparing the ingredients you’ll need for the dish. First, cut the Savoy cabbage in half and slice it into thin strips. Next, clean and finely chop the leek. -
Sauté the Vegetables:
Heat a drizzle of extra virgin olive oil in a large saucepan, one that is also suitable for use in the oven. Once the oil is hot, add the chopped leek. Sauté for a few minutes until the leek becomes tender and aromatic. -
Add the Cabbage:
Add the prepared cabbage to the pan, followed by a handful of fresh sage leaves. Stir to combine the ingredients and allow the cabbage to soften. Season with fine salt and black pepper to taste. -
Cook the Potatoes:
While the cabbage is cooking, peel and slice the potatoes into rounds or cubes, depending on your preference. Add the potatoes to the pan with the cabbage, ensuring that they are well incorporated with the other ingredients. Pour in the water, then cover the pan with a lid and let everything cook together for about 20 minutes, stirring occasionally. -
Gratinate the Dish:
After the 20-minute cooking time, remove the lid and stir everything once more. Place the pan under the grill (broiler) in the oven for about 5 minutes to allow the top to crisp and become golden brown. -
Serve:
Once the dish is ready, remove it from the oven. The cabbage and potatoes should be tender, infused with the aromatic flavors of sage and leek, and have a crispy top from the grill. Serve hot with a sprinkle of grated smoked cheese (scamorza or provola) for a touch of creamy, smoky richness.
Enjoy your comforting and flavorful sautéed cabbage and potatoes, a perfect side dish for any meal!
