Italian Cabbage Recipe (2024)

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Italian cabbage with sweet and smoky notes from fennel, tomato, onion and smoked paprika. Add some buttery cannellini beans or some plant based sausage to make a meal of things. It’s the perfect meatless weeknight dinner, easy, super flavorful and nutritious.

Jump to RecipeItalian Cabbage

A peasant type meal I remember my grandpa making often after a long day in the fields. It makes use of common and cheap ingredients that fill the belly and satisfy the soul. There are endless delicious ways to cook cabbage in many cultures: from braising, sautéing/frying, stuffing the leaves, pickling, to soups, stews and salads, but this hearty Italian style cabbage recipe is always at the very top of my list.

Ingredient Notes

The Cabbage – any regular green cabbage that you find at your local market will do here. Savoy cabbage (or cavolo verza in Italian) is perfect if you prefer a milder taste, it has pretty lacy wrinkly deep green leaves that are loosely packed however, so you might want to use an entire head of it in this recipe.
Onion – go for a large thinly sliced onion of your choosing. I had a beautiful sweet Vidalia sitting on my kitchen counter but purple / red is perfectly fine too and its super pretty. It’s very important to get them crispy in some hot olive oil until the sugars start to caramelize. We aren’t looking for slowly caramelized onions here, we just want a lot of color so the sugars start to concentrate.
Fennel – add some of those classic Italian seeds at the beginning to toast with the onion, then add more later just before your dish is ready to infuse some new life into it. It’s all about creating different layers of flavors here.
Tomato paste – you want something thick and concentrated for richness and depth of flavor. Traditionally Passata (a smooth tomato puree) is also used when making Italian cabbage, i insist that tomato paste is so much better in this recipe. It’s thick and sweet and won’t dilute your dish but also it won’t be extra tomatoey. After all, this dish is about the cabbage and onions!
Smoked paprika + liquid smoke – I used both as i feel they each contribute something unique to the dish. Forget the fatty pancetta, this combo makes everything taste like a great Italian sausage but without the cholesterol and cruelty. If you don’t have any liquid smoke just up the smoked paprika by 1/2 teaspoon or so to your taste then get some liquid smoke in that pantry.
Cannellini beans – buttery Italian beans very popular in southern Italy and in the daily life of yours truly. However in this recipe they are actually an afterthought, a fabulous attempt to make a hearty meal of things. It feels like they truly belong in this recipe yet you could skip them altogether and still end up with a fantastic cabbage dish. Use the canned ones, they will just take on all the wonderful flavors you have going on already.

How to Make Italian Cabbage

Start by frying lots of onions in a lug of olive oil until golden in color with crispy edges.
Add some fennel seeds and toast them around until fragrant.
Stir in tomato paste and smoked paprika to create a rich sweet and smoky layer of flavor then toss in the shredded cabbage.
Cook down the cabbage until wilted and soft scraping any brown bits from the bottom of the pan.
Add more fennel seeds and liquid smoke if desired, then stir in some cooked cannellini beans for a heartier more nutritious meal. Adjust seasonings with to taste and serve with fresh herbs.

Recipe Tips

Salsiccia e Cavolo – to make “Italian sausage and cabbage” follow this exact recipe and mix in some pan seared plant-based Italian sausage like Beyond Meat.
Seasoning –remember to season at different stages with salt and pepper to build layers of flavor throughout the cooking process.
Fresh Herbs – Italian parsley, dill and even thyme make a lovely garnish and brighten up the dish with fresh flavors!
Storage – if you happen to have any leftovers transfer them to a lidded glass container and refrigerate for up to 4 days.
Soup – make it a soup or stew by adding some vegetable broth and simmer for a few minutes.

Serving suggestions

Olive oil mashed potatoes
Mushroom risotto
Roasted pepper salad
Bruschetta, focaccia or crusty Italian bread.
Toss with wide noodles or a short shape pasta like shells, fregola, fusilli, conchiglie etc….
Potato Pasta

Cabbage recipes

Cabbage Potato Soup

Cabbage and White Bean Soup

Unstuffed Cabbage Roll Casserole

Green Minestrone.

Italian Cabbage

Italian cabbage with sweet and smoky notes from fennel, tomato, onion and smoked paprika. Add some buttery cannellini beans or some plant based sausage to make a meal of things, It’s the perfect meatless weeknight dinner, easy, super flavorful and nutritious.

Print Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Total Time:45 minutes mins

Ingredients

1/2 green cabbage thinly sliced or shredded
1 large onion thinly sliced
1.5 tbsp tomato paste
1.5 tbsp fennel seed
2 tsp smoked paprika
1 tsp liquid smoke or to taste
sea salt + black pepper to taste
15 oz can canellini beans drain and rinsed
1 pinch red pepper flakes optional to taste
olive oil

US Customary - Metric

Instructions

Preheat a large heavy bottom skillet over medium heat and add a good lug of olive oil.
Add the sliced onions and a pinch of sea salt. As the onion starts to soften and release its water content turn up the heat so the liquid evaporates and the onion starts to get some color.
Pan fry the onions until nicely golden with crispy edges. Stir in the chili flakes if using. Add 1 tablespoon of the fennel seeds and toast with the onion until fragrant.
Stir in the smoked paprika and tomato paste and cook for a few minutes until the sugars begin to caramelize.
Add the shredded cabbage, season with a pinch of salt and black pepper then mix everything well, scraping any brown bits from the bottom.
Stir in the liquid smoke if using and cook down the cabbage until wilted and softened and the sugars start to caramelize again on the bottom. You want little golden bits only so be careful not to burn it.
Push the mixture to the side and add a light drop of olive oil to toast the remaining fennel seeds and infuse a new layer of flavor into your dish.
Stir in the cannellini beans and toss to coat well. Cook only until warmed through. Adjust seasonings and serve with fresh parsley or dill, fresh bread or bruschetta.

Video

Notes

“Salsiccia e Cavolo" - To make Italian sausage and cabbage follow this exact recipe and add some pan seared plant based Italian sausage like "Beyond Meat".
Seasoning - remember to season at different stages with salt and pepper to build layers of flavor throughout the cooking process.
Savoy Cabbage - if using Savoy cabbage make sure to use and entire head as the leaves are loosely packed unlike green cabbage.
Soup - make an Italian cabbage soup by adding a quart of vegetable stock at the last minute and worming it through.
Storage - if you happen to have any leftovers transfer them to a lidded glass container and refrigerate for up to 4 days.

Nutrition

Course: Entree

Cuisine: Italian

Keyword: beans and cabbage, Italian cabbage, Plant-Based, Vegan

FAQs

What is the name of the Italian cabbage? ›

Black cabbage is an Italian cabbage, also known as Tuscan cabbage, Tuscan kale, or cavolo nero.

Why do you put baking soda in cabbage? ›

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Know More ›

What is the Italian cabbage like vegetable? ›

Radicchio ⁠— also known as Cichorium intybus and Italian chicory ⁠— is a type of leafy chicory featuring dark reddish-purple leaves and white veins. Though commonly mistaken for red cabbage or lettuce, radicchio has a distinctly bitter taste that goes well with many Italian dishes.

Read The Full Story ›

What does Tuscan cabbage taste like? ›

Tuscan cabbage know-how: Tuscan cabbage tastes similar to silverbeet but it's much harder to overcook, which is why it's great in soups such as ribollita. It goes well with garlic, eggs, bacon, parmesan and anchovies.

Read The Full Story ›

What is another name for Tuscan cabbage? ›

Also known as cavolo nero, this Italian cabbage has long, narrow, wrinkled, very dark green leaves and a mild flavour.

Can cabbage lower blood pressure? ›

The antioxidants in cabbage help reduce inflammation, which is linked to heart disease. Cabbage also contains something called anthocyanins. Several studies have found these compounds can lower blood pressure and reduce the risk of heart attack and stroke.

Tell Me More ›

What can I add to cabbage to prevent gas? ›

Cabbage contains an insoluble sugar and a lot of fiber. These can cause gas in some people. However, there are some herbs that might be useful, cooked with the cabbage, to reduce the amount of gas. These include dill seed, sage, caraway, basil, oregano, ginger, fennel, and allspice.

Get More Info Here ›

What does cooked cabbage do to your stomach? ›

Packed with phytosterols (plant sterols) and insoluble fiber, cabbage can help keep your digestive system healthy and bowel movements regular. It fuels the good bacteria in your gut that protects your immune system and produces essential nutrients.

Why does cooked cabbage cause gas? ›

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

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Why do Italians say cabbage? ›

In Italian slang, there are many vegetables that play a dramatic role in everyday conversation. But only one is the undisputed prima donna when it comes to kind of swearing in Italian: the cabbage – il cavolo. It is the safe substitute of a much stronger bad word, the same as saying 'fudge' is in English.

Get More Info ›

What is black cabbage in Italy? ›

What is cavolo nero? A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as 'black cabbage'.

How to cook cabbage jamie oliver? ›

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

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Why does cabbage taste bitter to me? ›

The bitterness comes from chemical compounds called glucosinolates that can be found in the Brassica family. According to the Journal of Agricultural and Food Chemistry, these compounds have been known to have anti-cancer properties.

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Can you eat Tuscan cabbage raw? ›

If you haven't eaten raw kale before, this Tuscan kale salad is a great place to start. The salad really highlights the wonderful aspects of raw kale– though note that this salad really should only be made with Tuscan kale. It's the variety that is tender enough to still be edible uncooked.

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What is the difference between Savoy and napa cabbage? ›

Savoy Cabbage Vs.

Napa cabbage, also known as Chinese cabbage, has a bit more of a peppery kick, although their uses are similar. The easiest way to tell them apart is that napa cabbage is oblong in shape, while savoy cabbage is round.

What is the Italian slang cabbage? ›

In Italian the word 𝙘𝙖𝙫𝙤𝙡𝙤 [KAH-VOH-LOH] means 𝘤𝘢𝘣𝘣𝘢𝘨𝘦. In informal Italian there are many daily expressions that have 𝙘𝙖𝙫𝙤𝙡𝙤 at the center of the phrase. It is a commonly used slang term that can substitute a stronger swear word while having a charm of its own.

Know More ›

What is the black cabbage in Italy? ›

What is cavolo nero? A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as 'black cabbage'.

Learn More ›

Is there another name for Savoy cabbage? ›

Named after the Savoy region in France, it is also known as Milan cabbage (cavolo di Milano) or Lombard cabbage (cavolo lombardo), after Milan and its Lombardy region in Italy.