STEWED SAVOY CABBAGE




Time: 1 hour.

 Level: Easy.




In Italy we call this recipe: "verza stufata"
but in Venice it's called: "verze sofegae"

 For 4 persons take:

 - 2 small cabbages and slice as small as you can.
- Add 1 sliced onion.
- 1 clove garlic.
- Olive oil.
- Salt and pepper.
The ingredients are rather simple, but the end result depends all on how you cook the cabbage!.
Cook on a very low flame for 1 hour and try not to add any water, or at least very, very little. In this way the "verze sofegae" becomes very "creamy",and melt on your tongue, just the way we like it in Venice!.

 Buon appetito!
Peter.

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