Verze Sofegae (Suffocated Cabbage)

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Verze Sofegae (Suffocated Cabbage)

 

A classic Italian Jewish style for cooking vegetables is sofegae,

which means " suffocated " .

The vegetables are very slowly cooked over the lowest heat in olive

oil (the traditional recipe often uses also goose or chicken fat) and

the minimum amount of water.

" La cucina nella tradizione ebraica " suggests two or three hours!

Here is a typical sofegae recipe for cabbage, where Joyce Goldstein

has cut the traditional cooking time considerably.

She suggests it in her book to be part of a Rosh Hashana menu.

 

1 head cabbage

3 to 4 tablespoons olive oil

1 onion chopped

2 cloves garlic, minced

1 to 2 tablespoons chopped fresh rosemary (optional)

Salt and freshly ground black pepper

Dash of vine vinegar

Pinch of sugar (optional)

 

Cut the cabbage into quarters through the stem end. Cut away the

tough core, then cut the quarters crosswise into narrow strips.

 

Warm the olive oil in a saute pan over low heat. Add the onion,

garlic and the rosemary, if using, and saute until tender, about 8

minutes.

Add the cabbage, salt, pepper, vinegar, and the sugar, if using, and

cover the pan.

 

Cook until the cabbage is very tender, about 30 minutes, then serve.

 

Source: " Cucina Ebraica - Flavors of the Italian Jewish Kitchen " by

Joyce Goldstein, Chronicle Books, San Francisco