Italian Cabbage with Tomatoes and Pecorino Romano Cheese
Main Dishes • Italian
Description
Italian Cabbage with Tomatoes and Pecorino Romano Cheese
Ingredients
- Olive Oil 0 fl oz
- White Cabbage 15 oz
- Onion 1 piece
- Garlic 2 cloves
- Spiced Tomato Juice 5 fl oz
- Baking Tomatoes 6 pieces
- Malt Vinegar 0 fl oz
- Thyme 0 oz
- Salt to taste
- Butter 0 oz
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
Remove the core from the cabbage. Cut the flesh into strips about 5 mm wide.
Step 2
Heat the oil in a saucepan over high heat, add the onion, and sauté until soft and golden. Add the cabbage and garlic to the onion. Mix well. Crush the tomatoes by hand over the saucepan and add them to the cabbage. Pour in the tomato juice, vinegar, and sprinkle with thyme. Season generously with salt and freshly ground black pepper. Transfer the mixture to a pot, reduce the heat, cover, and simmer for about 30 minutes.
Step 3
Before serving, grate the butter into the cooked cabbage and distribute it onto plates. Top with grated Pecorino Romano cheese to taste.
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