Cook the cabbage in an original way

She is the queen of winter, the cabbage . Round and firm enough, healthy, precious and with a unique taste, the cabbage has no middle ground: or you hate it - and even despises its smell! - or you love it. Often, however, you find yourself in difficulty: due to lack of ideas, time or imagination, you always find yourself cooking it among soup or vegetable soups .

Instead, here are some original ideas for cooking cabbage and serving it in a simple, fast and, at the same time, appetizing way, including first courses, main courses and impressive starters.

How to cook cabbage

Red cabbage, white cabbage, savoy cabbage or cap : there are so many varieties that you can try and experiment, ranging from first courses, hors d'oeuvres, savory pies and risottos . Here you will find basic indications to start stirring with the cabbage that the season and the territory have given you as genuine and healthy.

Baked cabbage leaves

This appetizer and appetizer is ideal for those with little time, but wants to cook something healthy. By eliminating the most damaged leaves, the more external and green ones are recovered and the central hard rib is eliminated, then they are cut into fairly large pieces, they lie down on the plate of the oven covered with non-stick paper and are left in the oven for 170 minutes -180 ° C, until the outer parts begin to brown.

Risotto with cabbage

Also for the risotto it is better to use the central parts of the cabbage, cutting them into thin strips. They are sautéed with a scallion and a little oil for a few minutes, then the rice is added and cooked for the expected time. Savoy cabbage will flaunt giving a special and creamy risotto. A pleasure can be served with a cream cheese and some walnut kernel.

Savoy cabbage rolls

They are ideal as a main course, you can also use vegetarian fillings based on tofu or legumes .

In this case, just cook the outer leaves of the cabbage, obviously removing the most damaged leaves and taking care not to tear the ones you need, blanching them for a few minutes in lightly salted water, just to soften them. Then drain and fill with your favorite filling, ready to be laid on the oven plate, drizzle with a little olive oil, salt and pepper.

Sauteed vegetables

For this tasty and quick to prepare side dish, we go to the heart of the cabbage, imagining that we have already used the outer leaves for the rolls, for example. The lighter leaves are cut irregularly into small pieces, which we then fry with a drizzle of extra virgin olive oil, salt, pepper and a clove of crushed garlic that will be removed. Just let them cook for about 15 minutes, covering them and adding a little water to cook.

Savoy cabbage salad

Cut the heart of the cabbage into very thin strips that can be brought to the table in a healthy and tasty mixed salad together with carrots, celeriac, radishes, apples and sweet corn, to dissolve the decidedly savory taste of the cabbage and give vivacity to a late winter salad. Excellent accompanied with a sweet and sour vinaigrette based on honey, oil, salt and pepper and a sprinkling of fresh lemon juice. It is also possible to combine nuts and aged cheeses .