Savoy cabbage and potatoes

Savoy cabbage and potatoes is a classic side dish of the winter season. To tell the truth, it is a very simple recipe, so simple that on this occasion I thought of giving it an extra boost by adding grated scamorza cheese at the end of cooking and then gratinating everything in the oven. If you prefer the more traditional version, of course, just avoid this final step;)

  • Doses for 4 people:
  • 1 savoy cabbage
  • 800 gr of potatoes
  • 1/2 onion
  • 100 gr of scamorza
  • 300 ml of water
  • sage
  • salt
  • pepper
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 35 min
  • total: 50 min

Method

How to make cabbage and potatoes

Prepare the cabbage: remove any ruined external leaves, cut in half, also remove the central torso, then cut everything into strips and rinse under running water

Peel the potatoes and cut them into thin slices.

Brown the onion in a little oil, then add the potatoes and brown them for a few minutes.
Finally add the savoy cabbage, season with salt, pepper and sage, add the water, cover with a lid and cook over medium heat for about 20 minutes.

Remove the lid, mix well and cook for another 5 minutes: when the water has been absorbed and the potatoes are well cooked, add the grated scamorza cheese to the julienne on the surface, then gratin for a few minutes under the grill (if you used a pan with handle not suitable for the oven, like me, leave the oven door open so that the handle protrudes out of the oven so that it does not burn), until the surface is golden.

Your cabbage and potato side dish is ready, you just have to serve it.

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