Stewed cabbage

Stop acidity!

In many, many recipes (very respectable, for sure!) When preparing pan-cooked cabbage or savoy cabbage, vinegar is also used … a very particular ingredient with a decisive flavor, which may not suit everyone’s taste.

But why to renounce such a delicious vegetable (cabbage) that now fills the fields just for this reason? (what a sacrilege!!)

Come on, the solution is there: just follow my recipe and you will regret all those times mum offered it to you and you answered “no thanks!”

SERVES 4-5 PEOPLE

READY IN 40 ‘

INGREDIENTS:

1 cabbage

½ white onion

3 tablespoons extra virgin olive oil

2 sausages

Water to taste

Salt to taste

STEP 1: SLICE THE CABBAGE

Remove the outer leaves of the cabbage then, using a knife, cut it thinly.

STEP 2: BROWN

Slice thinly onion.

Put it in a quite large pot with oil and brown for a couple of minutes.

Now add the cabbage and mix thoroughly,

then cover with the lid and cook over medium-low heat for about 15 minutes.

Always check that the cabbage does not stick, in case add ½ glass of hot water.

STEP 3: BOIL THE SAUSAGES

While the cabbage is cooking, prepare the sausages.

Using a fork, pierce the sausages here and there, then dip them in water and cook for about ten minutes (in this way you will degrease them a little).