Verze sofegae

Name: Verze sofegae
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Verza (savoy cabbage) (to clean) 2.2 lbs; Sausage 9.2 oz; Yellow onions 1.75 oz; Garlic 1 clove; Extra virgin olive oil 4 spoonfuls; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste

it de fr es br

342.7

Calories per serving

Energy Kcal 342.7
Carbohydrates g 8.2
of which sugars g 7.9
Protein g 15.3
Fats g 27.6
of which saturated fat g 9.4
Fiber g 40.3
Cholesterol mg 7.7
Sodium mg 628.9

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Barbara Benetti

So, let’s chat about verze sofegae, this traditional dish from Italy’s Veneto region. It's basically braised cabbage, and oh man, it’s perfect for those chilly nights when you just need something warm and hearty. You know what I mean? In northern Italy, especially around Veneto, folks like to slow-cook cabbage with the lid on. It creates this rustic and tender side dish, rich with those deep, savory flavors that make winter meals so satisfying. Really, it’s like a warm hug in a bowl.

What’s cool about this braised cabbage recipe is the slow, gentle simmer. And it gets the cabbage so soft it practically melts in your mouth. And look, locals love it with crusty bread and a bold red wine—turns a simple vegetable into a feast. It’s really, really about sharing and savoring every moment. And the sauce? You can’t miss it.

Throughout Veneto, families have their own spins on easy braised cabbage. They might add potatoes or tuck it into a savory pie. Which is great. But the heart of the dish? Simple ingredients, cooked patiently, and served with love. While some might say it’s like braised green cabbage or sautéed cabbage, this version stands out with its slow, golden transformation. Seriously, it brings out every sweet and earthy note the cabbage has. Pretty much a dish that invites you to linger at the table, maybe with friends or family.

If you’re feeling adventurous, use this as a base for risotto, soup, or with roasted meats. But honestly, nothing beats a steaming bowl of verze sofegae. Really. Especially when shared. This braised cabbage is a beloved favorite in Veneto because it’s hearty, savory, and all about sharing, no matter what else is on the menu. And here's the thing, it’s just—super, super comforting.

How to prepare Verze sofegae

To prepare the smothered cabbage, clean the cabbage by removing the more damaged outer leaves; you will obtain about 1.5 lbs. Wash it well under running water, then use a sharp knife to cut it in half 1 and then finely chop it 2, discarding the harder central part. Peel and finely chop the onion 3.

Remove the casing from the sausages 4 and crumble them with your hands 5. Also, peel the garlic clove 6.

Pour the oil into a large pan, add the chopped onion, garlic clove 7, and sauté well over the heat, then add the crumbled sausage and shredded cabbage, add the rosemary sprig, and season with salt and pepper 9.

Cover with the lid 10 and cook over low heat for 1 hour, stirring occasionally 11. If the cabbage becomes too dry during cooking, you can add some hot vegetable broth. Once the smothered cabbage is well stewed, turn off the heat and serve it hot 12.

Storage

Smothered cabbage can be stored in the fridge for 3 days. You can freeze it after cooking if you used fresh ingredients.

Tip

If desired, a splash of vinegar can be added to give a slightly sweet and sour flavor. Instead of sausage, you can use diced pancetta or lard following the same recipe.

For the translation of some texts, artificial intelligence tools may have been used.

Verze sofegae

PRESENTATION

How to prepare Verze sofegae

Storage

Tip

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