Vegetables can seem boring, but besides being healthy, they are also very tasty, as in this case
Ingredients
- Cabbage: 900 g
- Potatoes: 800 g
- 1 Leek
- Scamorza (provola cheese): 40 g
- Water: 300 g
- Sage: to taste
Direction
- To make cabbage and potatoes, start by preparing the ingredients: cut the cabbage in half, slice it into thin strips, and rinse it under running water. Peel the potatoes and cut them into 7-8 mm thick rounds.
- Lastly, clean and finely slice the leek. Heat a drizzle of oil in a casserole dish suitable for oven use, add the leek, and sauté it for a few minutes until soft, stirring frequently. Then, add the potatoes and stir to prevent them from sticking to the bottom. Let them cook on medium heat to absorb the flavors.
- After a few moments, add the cabbage and stir again. Now, pour the water into the casserole, season with sage leaves, add salt and pepper, cover with a lid, and cook on low to medium heat for about 25-30 minutes.
- Meanwhile, grate the scamorza cheese using a coarse grater.
- After 20 minutes, remove the lid and spread the grated scamorza on top. Place the casserole under the oven grill for 5-10 minutes to brown.
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