Savoy cabbage recipe of 26-11-2013 [Updated on 07-03-2017]
Stewed cabbage is a winter side dish that at my mom's house alternates with stewed escarole and is prepared at least once a week, I don't go after it but I had half a head of cabbage left over from the recipe a few days ago and I decided to prepare it too. I prepared the stewed cabbage by making a slightly tastier version with raw ham that was too fat to be eaten absolute (yes, this is the risk of when males are sent to shop) and so I was able to appreciate it , really very good. This morning I delighted in preparing a sweet raisin bread for my mom, who has been asking me for it for a lifetime, it is a small experiment and if it is good tomorrow you will find the recipe on the blog. I wish you a good day and see you later
How to make stewed cabbage
Clean the cabbage by removing the harder outer leaves then cut them into strips and rinse under running water.
Brown the raw ham in a pan with a drizzle of oil and a clove of garlic.
Now add the cabbage and cook it in a pan for a couple of minutes.
Now add the broth, cover with a lid and simmer for about 20 minutes.
Remove the lid, season with salt.
Serve the stewed cabbage.