Full of deep flavor. Easy to make this is classic comfort food, Italian style. Baked Savoy Cabbage (Cavolo Verza al Forno)
- 2 tablespoon unsalted butter
- 1 cup fresh or panko style breadcrumbs
- 2 pound savoy cabbage, cut into ½” ribbons
- 1 tablespoon olive oil, plus more as needed
- 4 sweet italian suasages
- 4 tablespoon tomato paste
- salt and pepper, as needed
- 1 cup mozzarella, grated, chopped or shredded
- 1 cup heavy cream
- ½ cup parmesan cheese, freshly grated
- crusty bread
In a small skillet set over medium heat, melt 2 tablespoons of the butter. Add the breadcrumbs and toast, stirring constantly, for about 3 minutes until golden brown and crisp. Remove from the heat and set aside
Prepare a large bowl with an ice bath. Bring a large pot of water to a boil. Add 1 heaping tablespoon of salt. Add the cabbage strips to the water, stir well and boil about 5 minutes. Drain the cabbage and add it to the ice bath to stop cooking. Dry the cabbage well using a salad spinner. Set aside.
Preheat oven to 350 degrees F. Brush a deep 2 to 3 qt casserole or cocotte style dish with olive oil. Set aside.
Remove sausage from casings and crumble. Heat 1 tablespoon olive oil in a medium saute pan. Add the crumbled sausage, and heat gently. Stir in the tomato paste and 5 tablespoons water. Season with salt and pepper. Cook until done through, about 10 minutes.
Spoon about ⅓ of the cabbage onto the bottom of the prepared casserole dish, and smooth out to an even layer. Season with salt and a generous amount of black pepper. Top the cabbage with half of the mozzarella in an even layer. Then add half the cooked sausage on top of that in an even layer. Repeat the process, then add the remaining ⅓ cabbage as the final layer. Season well and pour the cream over the top. Sprinkle with breadcrumbs and Parmesan.
Bake 45–50 minutes, until browned and bubbly. Serve hot in shallow bowls with some of the liquid and plenty of crusty bread on the side.