Tag: cabbage

Cabbage in the kitchen: how to cook it to enhance its flavour – Gordon Ramsay’s version

Savoy cabbage is a versatile and nutritious vegetable that can be used in many recipes to add flavor and texture to dishes. In the kitchen, cabbage can be cooked in different ways to enhance its flavor and create delicious and satisfying dishes. Let’s discover together how to make the most of the potential of this precious ingredient.

Choose and prepare the cabbage

The first thing to do when cooking cabbage is choose a fresh specimen and of good quality. Make sure the leaves are crisp and a nice bright green color. Before using it, it is important to wash the cabbage carefully under running water to remove any soil or pesticide residues.

Cut and blanch the cabbage

To prepare cabbage for cooking, it is necessary cut it correctly. Remove the tough outer leaves and cut the cabbage in half. At this point, you can decide whether to cut the cabbage into thin strips for a crunchy salad or into coarser pieces for a soup or side dish.

Before using cabbage in a recipe, it is advisable blanch it to make it softer and facilitate subsequent cooking. Immerse the cabbage leaves in boiling water for a few minutes, then drain and cool them under cold water. In this way, the cabbage will maintain its lively color and crunchy texture.

Recipes to enhance the flavor of cabbage

Once you prepare the cabbage, you can use it in numerous recipes to create tasty and nutritious dishes. Here are some ideas to enhance the flavor of this vegetable in the kitchen.

Cabbage and potato soup

Cabbage and potato soup is a comfort food dish perfect for cold days. Start by frying the onion and garlic in extra virgin olive oil, then add the cabbage cut into pieces and the diced potatoes. Add vegetable broth and cook until the vegetables are tender. Top with chopped fresh parsley and a sprinkle of black pepper.

Vegetarian cabbage rolls

Cabbage rolls are a rich and tasty dish that will conquer even the most demanding palates. Cook the blanched cabbage leaves in salted water to make them soft, then fill them with a mixture of your choice or you can follow our recipe. Roll up the stuffed cabbage leaves and place them on a baking tray. Bake until the cheese is golden and crispy.

In the kitchen, cabbage can be a versatile and tasty ingredient if cooked correctly. Experiment with different recipes and cooking techniques to discover the best way to enhance the flavor of this precious vegetable.

Savoy cabbage is a versatile vegetable that can be cooked in different ways to create tasty and satisfying dishes. By choosing and preparing cabbage correctly, it is possible to enhance its flavor and obtain surprising results in the kitchen.

Because cabbage swells the belly – Gordon Ramsay’s version

Many cooking and food and wine enthusiasts often ask themselves this question Why there cabbage can cause swelling abdominal. This question is not trivial, since understanding the effects of foods on our body is essential for a balanced diet and to fully enjoy the pleasures of the table without inconveniences. Savoy cabbage, with its characteristic flavor and numerous nutritional properties, is a highly appreciated winter vegetable, but it can actually lead to discomfort digestive in some people. Understanding the Why of this reaction will not only help us enjoy the dishes that contain it better, but will also allow us to cook more consciously.

Because cabbage swells the belly

The cabbage, like other members of the family of damncontains refined And sulfates, two substances that can be difficult for some people to digest. Raffinose is a type of sugar that is not digested in the small intestine due to the lack of a specific enzyme, alpha-galactosidase. When raffinose reaches the large intestine, it is fermented by the bacteria present, producing gas as methane, carbon dioxide And hydrogenwhich can cause swelling and discomfort.

Furthermore, the sulfates present in cabbage contribute to the formation of sulfur gas, known for its characteristic unpleasant odor. These compounds can aggravate bloating and cause flatulence.

Another factor to consider is the fiber. While fiber is essential for good gut health, overconsumption or a sudden increase in fiber intake can overload the digestive system, leading to bloating and gas. Savoy cabbage is rich in fibre, so it is important to gradually introduce it into your diet, especially if you are not used to consuming large quantities of fibrous vegetables.

To enjoy the benefits of cabbage without suffering from bloating, it is advisable to cook it well and gradually integrate it into your diet. Recipes like vegetarian cabbage rolls can be a great way to start, offering a balance of flavor and digestibility.

In short, the swelling caused by cabbage is mainly due to the presence of raffinose, sulfates and a high quantity of fibre. Therefore, to minimize these effects, it is important to cook cabbage properly and consume it in a balanced way. As we have seen, knowing the causes of swelling can help us enjoy this winter vegetable without discomfort, making the most of its nutritional properties and its unique flavor.

Savoy cabbage parmigiana: a hot and quick single dish – Gordon Ramsay’s version

There Savoy cabbage parmigiana it’s a single dish vegetarian, warm, comforting and delicious! A’ winter alternative And light to the classic Parmigiana. In this case the protagonist is precisely the savoy cabbageher green leaves rich in vitaminsfirst I am blanchedThen alternate in layers with bechamel And scamorza in a baking tray In the end cooked in the oven. Where all the ingredients embrace each other as one super streamlined wrapped in one gratinated surface And irresistible! Believe me when I tell you: one of those recipes with cabbage of which you will no longer be able to do without it!

Also because it really is super fast! It is in fact one Baked, non-fried cabbage parmigiana just like that of courgettes, potatoes, fennel and pumpkin. In this preparation, the large cabbage leaves from the full-bodied texture rich in ribs they just dive 2 minutes in boiling water . The time needed for soften them . This way they work very well create homogeneous layers. Yes assembles in a flash and yours cabbage parmigiana And immediately ready to go in the oven! Excellent hot and stringynot just for lunch or dinner; but also from prepare in advance! You can store it in the fridge raw and ready to go cook or reheat at the moment! its surprising flavour it will conquer the whole family prepare it soon!

Other recipes with cabbage not to be missed :

Pizzoccheri alla Valtellinese (a tasty and rich pan according to the Valtellina tradition)

Cabbage rolls (pan-fried or baked with many tasty fillings of your choice)

Rice and cabbage (the Neapolitan recipe, where everything is cooked in one pot)

Savoy cabbage parmigiana recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	1 hour	1 hour and 15 minutes


Bass	Italian	433 Kcal

Ingredients

Quantity for 4 people
8 – 10 cabbage leaves (if they are small increase to 12 – 14 leaves) 1 dose of my Bechamel (which you can also make with oil!) 300 g of smoked scamorza (which you can replace with your favorite string cheese) 5 – 6 tablespoons of parmesan or parmesan salt

Quantity for 4 people

8 – 10 cabbage leaves (if they are small increase to 12 – 14 leaves)

1 dose of my Bechamel (which you can also make with oil!)

300 g of smoked scamorza (which you can replace with your favorite string cheese)

5 – 6 tablespoons of parmesan or parmesan

salt

Method

How to make cabbage parmigiana

First of all, delicately remove the cabbage leaves from the head of cabbage.

Then wash them and blanch them in lightly salted water for 2 – 3 minutes, they should not discolour but only soften.

Finally, assemble in a baking tray, place a first layer of béchamel sauce on the base, 2 – 3 spoons then one or two cabbage leaves if they are small:

how to make cabbage parmigiana - Recipe by Tavolartegusto

Then add a layer of bechamel, one of scamorza and finally a sprinkling of parmesan.

Once the first layer is finished, add one or more cabbage leaves again and start the layers of béchamel, scamorza and parmesan again, until the ingredients are used up.

Finish the last layer of parmigiana with cabbage, bechamel, very finely chopped pieces of scamorza and a sprinkling of parmesan.

Finally, cover the pan with aluminum foil and leave to cook in a preheated static oven for 30 minutes at 180° on the medium side.

Then, once the indicated time has elapsed, remove the aluminum foil, move the pan to the upper level and turn on the grill, increase to 200° and leave to cook au gratin for 10 minutes.

Here’s yours ready Savoy cabbage parmigiana baked

cabbage parmigiana recipe - Recipe by Tavolartegusto

Finally, wait 10 minutes for it to settle before cutting the slices

Here she is Savoy cabbage parmigiana super streamlined!

cabbage parmigiana recipe - Recipe by Tavolartegusto

storage

You can store raw, already assembled on a baking tray, in the fridge for 1 day. Or you can keep it already cooked in the fridge for 2 – 3 days.

If you want to keep it for longer, I recommend freezing it.

Also discover my entire collection of unique dishes