Braised food

Savoy cabbage braised with nduja

I can hear you asking what is ”nduja”?

To be precise, it is a spicy and spreadable pork paste made from Calabrian peppers traditionally eaten in Italy and simply spread on bread.

However, its unique flavor can work with pasta, eggs, and is great in fondue like I did here with cabbage.

You can definitely make this dish without it – you can replace it with chorizo ​​or bacon.

For 6 persons


1 small savoy cabbage

1 tablespoon oil

2 tablespoons nduja

1 onion, thinly sliced

2 carrots, diced

1 bay leaf

6 sage leaves, thinly sliced

500 ml chicken or vegetable stock,

Sea salt flakes

Cracked black pepper


Heat an appropriately sized frying pan or stovetop heatproof dish over high heat. Add the oil and the nduja to the pan, add the onion, carrot, bay leaf and sage. Coat the vegetables in the nduja and continue cooking for 5 minutes.

Prepare the cabbage by removing the outer leaves and cutting the cabbage into 6 equal-sized wedges.

Then place the cabbage wedges with the cut side down.

Pour in the hot broth and season with salt and pepper.

Cover with a lid and simmer for 20 minutes or until the cabbage is tender.

Drizzle with a little extra virgin olive oil, sprinkle with sea salt.