Savoy cabbage Tuscan style

Ingredients for 4 servings:

• 1 small savoy cabbage
• 1 large onion(s)
• 2 garlic cloves
• 6 tomatoes (plum tomatoes from the can)
• 125 ml vegetable stock
• 3 tbsp olive oil
• 2 tbsp vinegar (white wine vinegar)
• 1 tsp thyme, dried
• 75 g butter
• salt and pepper
• 1 piece(s) Parmesan or Pecorino
• Pine nuts, roasted / as desired

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Quarter the savoy cabbage, remove the stalk, and cut the vegetables into 5 mm strips. Peel, halve, and slice the onion. Peel and dice the garlic. Roughly chop the tomatoes. Heat the oil in a roasting pan and sauté the onions and garlic until lightly browned. Add the cabbage and stir in the tomatoes. Then pour in the stock, vinegar, and thyme, and season with salt and pepper. Bring to a boil, then cover and simmer over low heat. The cooking time depends on how soft or crunchy you want the vegetables. Just before serving, stir in the butter and sprinkle with freshly grated cheese. Add the amount to taste. If you like, you can also roast pine nuts without fat and sprinkle them over the vegetables when serving. Tip: The savoy cabbage tastes even better reheated.