Savoy cabbage with egg and cheese
Prep Time: 10 minutes
Cook Time: 35 minutes total
Keywords: side gluten-free low-carb soy-free sugar-free vegetarian savoy cabbage egg cheese Italian
Ingredients (serves 4-6)
- 1 pound 9 ounces / 700 grams savoy cabbage (weighed after removing, if necessary, the external leaves)
- 1 large egg, possibly from pastured poultry
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 1/2 ounces / 100 grams Grana Padano cheese, freshly grated (I used cave-aged Gruyère)
- 1 ounce / 2 tablespoons / 30 grams unsalted butter
- 1 garlic clove
Instructions
Quarter the savoy cabbage and cut away the tough central core. Halve each quarter lengthwise, then slice each eighth into 1/4 inch strips.
Steam the savoy cabbage until tender (8-10 minutes), if necessary, half at a time to ensure even cooking. Transfer the savoy cabbage to a large bowl.
Break the egg into a small bowl, whisk it with a fork to blend yolk and white, then add the salt and all the spices and whisk briefly. Add the cheese and stir, then pour onto the savoy cabbage and stir well to incorporate. Let rest for 2-3 hours.
Warm up a 10-inch / 25-cm skillet. Add half the butter and, when melted, add the garlic clove, peeled and halved. After a minute, remove the garlic and swirl the butter to coat the bottom of the skillet.
Transfer the savoy cabbage to the skillet and distribute it evenly. Cook over low heat for 10 minutes.
In the meantime, turn on the broiler at the low setting.
Melt the remaining butter and drizzle it on the savoy cabbage. Place the skillet in the oven for 3 minutes, leaving the door ajar.
Take the skillet out of the oven (don't forget that the handle is hot) and let rest for a few minutes, then slide the savoy cabbage onto a serving plate, cut and serve immediately.
