Cavolo Cappuccio Stufato
Cavolo Cappuccio Stufato is a traditional Valdostan dish of white cabbage slowly braised with sweet onion, mountain apples, and a touch of vinegar.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 155 kcal
Equipment
- •Chef's knife
- •Chopping board
- •Heavy-bottomed pot or Dutch oven
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 155 kcal
- fat
- 9 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 155 kcal
Instructions
- 1
Melt the butter in a heavy-bottomed pot over medium-low heat.
- 2
Add the sliced onion and cook for six minutes until soft, translucent, and sweet.
- 3
Add the shredded white cabbage, stirring thoroughly to coat in the melted butter.
- 4
Cook uncovered for five minutes until the cabbage begins to wilt slightly.
- 5
Stir in the diced apple, crushed juniper berries, and the bay leaf.
- 6
Pour in the vinegar and let it bubble vigorously for one minute to mellow its sharpness.
- 7
Add the vegetable stock, fine sea salt, and freshly ground black pepper.
- 8
Cover with a tight-fitting lid and reduce the heat to low.
- 9
Simmer gently for thirty-five minutes, stirring occasionally, until the cabbage is tender and melting.
- 10
Remove the lid and cook for two minutes to let any excess liquid evaporate.
- 11
Discard the bay leaf and crushed juniper berries before serving warm.
Chef's tips
Renetta apples provide the ideal balance of tartness and firm flesh that softens without turning into purée. Slice the cabbage thinly and uniformly to ensure it braises into a luscious, melting texture.
Ingredient substitutions
- renetta apple → Bramley or Granny Smith apple
- butter → extra virgin olive oil for a dairy-free and vegan preparation
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water until steaming.
Common mistakes to avoid
- •Using high heat, which browns or burns the cabbage instead of stewing it slowly.
- •Pouring in too much stock, turning a luscious braise into a watery soup.
Serving suggestions
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