• 4servings
  • 30minutes
  • 228calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsSulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 700 g savoy cabbage (one medium head)

  2. 100 g bacon (pancetta, smoked, dried)

  3. 150 g potatoes

  4. 1 tablespoon lard (preferably, but oil can do)

  5. 2 g garlic

  6. 1 tablespoon flour

  7. 1 teaspoon ground paprika (red, dried)

Instructions Jump to Ingredients ↑

  1. Wash the savoy cabbage and cut it in 1 inch pieces.

  2. Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.

  3. During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).

  4. Add ground paprika and just few drops of cold water to make “zafrig” (a kind of “sauce veloutè”).

  5. Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.

  6. Season with salt and pepper and cook until potato is soft (10-20 minutes).

  7. Serve as a side dish to steaks, sausages, dried smoked ham etc.


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