Verdes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Savoy Cabbage
The Trinity, a 2:1:1 ratio of...
Onion
Carrots
Celery
1/2 of a red bell pepper
1 small can of V8 juice and/or 1 cup of chicken stock
1 can of white beans
garlic powder
salt and pepper
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Directions: |
Directions:Tear Savoy Cabbage into bite size pieces and Rinse in a colander.
Chop "the trinity" and 1/2 of a red bell peppe for a base flavor. Sauté chopped veggies in olive oil.
Add a layer of cabbage. Top with a sprinkling of salt, pepper and garlic powder.
As the veggies cook down stir in original flavor V8 vegetable juice and/or chicken broth to keep the concoction wet and stew-like (not soupy)
Slowly add the cabbage in layers topping each layer with with a sprinkling of spices and adding the V8/Broth to taste. Add 1 can of White Beans towards the end of the cooking.
We use Cannellini or Great Northern but any bean will do. The idea is to add a starch to make the dish more substantial. We might try Lentils! |
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Number Of
Servings:depends |
Preparation
Time: |
Preparation
Time:at least an hour chained to the stove |
Personal
Notes: |
Personal
Notes: Healthy, yummy family recipe from my thoroughly Italian mother in law. No real measurements, it's real guess as you go homestyle cooking!
This dish looks a mess but, boy is it tasty! We like it with Hot Sauce.
If you use an entire Cabbage head you will have enough to serve 8 +. So, we usually use a 1/2 head.
I think it looks best served in a small decorative bowl. Also a garnish of some kind could help the presentation. This dish actually freezes well. The freezing and reheating doesn't hurt the presentation. It looks like the same kind of mess before and after.
Substitute vegetable stock or only use the V8 for a totally vegetarian dish. Pairs well with fish.
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