Savoy cabbage ribbons or pezzi
March 2021
This makes enough tagliatelle or pezzi for two; it is perfect with the ragu or many other traditional pasta sauces. Simply double or triple the recipe for 4 and 6 portions. Pezzi means pieces in Italian so we use the word for larger pieces of cabbage leaves that are roughly torn or chopped.
In the photo you can see the Savoy Cabbage Ribbons with tomato sauce.
Ingredients - Serves 2
300g (10½oz) Savoy, sweetheart or other cabbage
20g (¾oz) salted butter or olive oil
salt and freshly ground black pepper
Remove any thick, tough stems, damaged leaves and the hard core from the cabbage. Tear or cut the leaves into pezzi/pieces about 5–7cm across or roll up the leaves and cut them into ribbons similar to tagliatelle. Put into a microwavable bowl with the butter, a splash 4 tablespoons of water, salt and pepper. Microwave on full power for 5–7 minutes, covered with a plate, stirring once halfway through cooking.
Alternatively, put the cabbage ribbons in a medium saucepan with the butter, 4 tablespoons water and seasoning and cover with a lid. Cook over a medium heat for 5–15 minutes or until it is almost transparent and tender; this will depend upon your type of cabbage. Kale only takes about 5 minutes while tough white cabbage takes longer. Drain and serve warm with a knob of butter and plenty of black pepper.
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