Verze sofegae (“suffocated or smothered cabbage”)
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Verze sofegae (“suffocated or smothered cabbage”)

Servings

4

servings
Prep time

10

minutes
Cooking time

3

hours 

Another rustic and quintessentially Venetian recipe. Finely shredded savoy cabbage cooked slowly and at low heat for at least two hours, with the addition of just extra virgin olive oil, garlic and rosemary. Salt and pepper to enhance the flavour. The only extra ingredient that is needed is patience, but definitely worth the waiting.

Ingredients

  • 1kg savoy cabbage, shredded

  • 2 tbsp extra virgin olive oil

  • 2 garlic cloves, minced

  • 1 sprig of rosemary

  • Salt

  • Pepper

Directions

  • Add the extra virgin olive oil, minced garlic and the rosemary to a pot large enough to contain the shredded cabbage. Gently heat for 3 minutes. The garlic should not brown.
  • Add the shredded cabbage and raise the hit a bit. When it has reduced of about half its size, lower the hit down and add salt and pepper to taste.
  • Cover the pot and cook very slowly for 2-3 hours, giving a good stir every now and then. Do not add water. The cabbage ‘suffocates’ in its own vapour and juices. Cook until it’s reduced to ¼ of its original size.
  • Serve warm or at a room temperature with a main of your choice.

Notes

  • This is a wintery, budget-friendly recipe, traditionally served with sausages, braised or grilled meat, polenta or simply on its own with a couple of bread slices to mop up the juices.
  • Some people like to add a couple tbsps of tomato sauce halfway through cooking. It is worth making it in a fairly large quantity as it keeps well in the fridge for a couple of days, and it actually tastes even better after a day or two.
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