The winter vegetables are a real full of vitamins and minerals, useful for recuperating from the cold and protect us from inclement weather and seasonal illnesses. For this reason, feasting on vegetables of the period, in the form of soups, minestrone, sautéed, boiled, or baked side dishes, is the best way to face the months that put our body the most under stress.
One of the February garden queens is certainly cabbage, which we can cook in a thousand different ways. A great and quick way to have a quick, light but tasty side dish for our meat and fish main courses is to cook boiled cabbage to keep its flavor intact, without adding elements that could alter it.
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As mentioned, this dish is speedy and easy to make, as the cabbage cooks in a few minutes, especially if cut into medium-small strips. After washing your cabbage with water and baking soda and rinsing it carefully, cut it into two and four parts.
From here, eliminate the hardest parts and creating strips. Put the cabbage in a pot and cover it with salted water or broth. Bring to the boil and let it simmer for about 10 minutes.
The cabbage must not be too soft, but we decide how much we want it ahead of cooking. The boiled cabbage is then drained with a skimmer and seasoned with extra virgin olive oil and a sprinkling of pepper or fresh or dried aromatic herbs.
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Serve your boiled cabbage, as a side dish to a classic slice of beef or swordfish, as a single dish, combined with toasted bread and topped with flaked parmesan.
Adapted and translated by Wiki Avenue Staff
Sources: Donnad
