Savoy Cabbage Soup, Italian Style

savoy cabbage soup

This is a hearty soup that’s a meal in it’s self, guaranteed to keep you warm and cozy in the fall and winter seasons. The star of the show is the savoy cabbage.  Savoy cabbage is similar to green cabbage but it’s much sweeter and milder tasting.

savoy cabbage

Savoy cabbage has crinkly ruffled leaves and it seems to hold it’s texture when cooked, it doesn’t get so mushy like green cabbage.

Now I’m not saying that you can’t use regular green cabbage in this recipe, because you certainly can, I just prefer savoy.

cabbage soup

This soup also includes a protein, you can use ground  beef, chicken, turkey or a mild Italian sausage that’s crumbled. I can tell you I’ve used all of the above, and it all works!

Also you can even eliminate the protein all together and just have it all veggies with maybe adding a can of your favorite beans or a little pasta, although you might have to add more broth, but I personally don’t think you need any pasta, It’s bulky and hearty as is.

So as you can see, this soup is very versatile.

bowl of cabbage soup

I like to garnish each bowl with a generous sprinkling fresh parsley, grated pecorino or parmigiano cheese, a drizzle of olive oil, and for me, I like to add a little heat.

This soup comes together quick, perfect for weeknights and great reheated!

Savoy Cabbage Soup, Italian Style
 
A hearty, cozy soup that will satisfy all the senses!
Author:
Ingredients
  • 1 large savoy cabbage, or green if you prefer, just not extra large, chopped
  • 1 lb. of ground protein, I used chicken this time but you can also use beef, turkey, or mild crumbled Italian sausage ( option you can eliminate the protein and make it straight up veggie and maybe add a can of beans)
  • 2 large carrots, chopped
  • ½ large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 14oz. can of chopped tomatoes
  • 1 box chicken stock, 32 oz. ( more if needed) you can also use vegetable stock
  • a parmesan or pecorino rind if you have it, it makes a difference in the flavor of the broth
  • tuscan or Italian seasoning, dried to taste
  • fresh chopped parsley
  • olive oil
  • grated pecorino or romano cheese
  • salt and pepper to taste
Instructions
  1. In a large heavy, bottomed pot drizzle a little olive oil then brown your desired protein, remove, drain and set aside, wipe out pan so it's not too greasy.
  2. Add the onions and garlic and carrots and dried spices and sauté for a few minutes.
  3. Add the tomatoes and the protein back in if using it.
  4. Add all the chopped cabbage, remember cabbage shrinks alot, even if your pot is overflowing it will shrink.
  5. Now add in the box of stock and the parmesan rind if you have it.
  6. Put a lid on it and simmer until cabbage is soft.
  7. When the heat is turned off throw in a good handful of grated parmesan or romano cheese.
  8. Add some fresh parsley and taste for salt and pepper, you might need to add more stock depending on how bulky the cabbage situation is.
  9. This soup is great heated up as leftovers too.

 

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Eggplant Rollatini, A Lighter Version

baked eggplant

Eggplant rollatini, sliced and roasted eggplant wrapped around cheesy, herby ricotta bundles that are nestled into a baking dish topped with homemade marinara, which I prefer, or a good quality store bought.

This version that I’m featuring here is a lighter version where the eggplant isn’t breaded or fried. Over the years I have come to prefer this version better.

The eggplant melts in your mouth!

oiled eggplant

The oven does the work for you, no need to stand over a stove frying. All you do is brush each eggplant slice, front and back with olive oil, then place onto a parchment lined baking sheet and bake until you see them nicely golden. Don’t cut them too thin because they could burn.

fried eggplant

I’m a certified eggplant lover, believe me I could eat them any way, and I have. The photo above is  an older photo where back in the day I would fry them all the time, and if that’s your choice for this recipe, go for it, it will still be amazing!

You can flour and egg the slices or dip them into egg and breadcrumbs, but if you want a lighter version and just as flavorful and not so time consuming, where the eggplant melts in your mouth follow the recipe below.

3 baked rollatini

These cheesy bundles can be served as a main dish with a salad, as I did, or a first course as well as a side dish. You can prep them a day ahead if need be and bake them off the next day.

By the way leftovers are amazing!

Eggplant Rollatini, A Lighter Version
 
A lighter version of eggplant rollatini where the eggplant is baked not fried, it's melt in your mouth delicious!
Author:
Ingredients
  • 2 good sized medium eggplants, tips and ends cut off then with a veggie peeler I like to cut the skin off in strips.
  • olive oil for brushing each slice
  • marinara sauce, preferably home made or a good store bought
  • 3 or 4 cups of ricotta cheese, if bought in a deli make sure to drain of moisture
  • 8 oz. of shredded mozzarella
  • ½ cup or more of pecorino romano cheese, NOTE: I always taste the mixture before I add the egg you might want to add more cheese.
  • 1 egg
  • ¼ cup of finely chopped parsley, basil, or a mix, pluss extra for garnish
  • salt and pepper to taste and extra mozzarella for topping the rollatini
Instructions
  1. Heat oven to 425
  2. Slice eggplant lengthwise about a quarter of an inch, just don't make the slices too thin so as not to burn.
  3. Place parchment onto a baking sheet and brush both sides of the eggplant slices with olive oil, a little salt and pepper. Roast until light golden on each side.
  4. Mix together the ricotta, mozzarella, pecorino and chopped herbs, taste it, adding salt and pepper before you add in the egg.
  5. Then add the egg and mix well.
  6. When slices are finished roasting, warm up your marinara a little and spread a bottom layer into your baking dish, covered from end to end.
  7. Take one eggplant slice at a time and place about a good tablespoon on it, then roll it up and place it seam side down onto the layer of marinara. Continue til they're all rolled up.
  8. NOTE: They should be placed in the baking dish single layer, do not put them on top of each other.
  9. Spoon sauce on top and down the middle, don't cover the whole eggplant slice with sauce, let. the ends be exposed.
  10. Sprinkle the top with pecorino and more mozzarella, don't overdo the mozzarella, remember this is a lighter version.
  11. a quick drizzle of olive all to finish it then into a pre-heated oven at 375 uncovered for about 30 minutes.
  12. Sometimes I place under the broiler at the end to golden up the mozzarella, but don't. walk away keep checking!
  13. Let them cool for a good 10 minutes before serving., I always like to garnish with basil or chopped parsley.
  14. I like to spread a little marinara on the plate then add a few rollatini and of course a sprinkle of grated pecorino to finish.
  15. Enjoy!

 

 

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Summer Shrimp and Charred Corn Panzanella Salad

summer shrimp salad

Sometimes it’s even too hot to grill outdoors, such was the case when this salad was made. When temperatures are high in the 90’s, a nice light and fresh salad always makes for a great meal.

Shrimp, charred corn, summer tomatoes are the key ingredients in this salad, along with toasted ciabatta croutons along and a few other ingredients with some fresh herbs.

shrimp salad

All you need is a cool drink alongside when eating this salad and I guarantee you’ll be totally satisfied.

ingredients for shrimp salad

I like to slice up my tomatoes and let them sit in some olive oil until the juices mingle together while I get the other ingredients gathered.  I opted to put my oven on and roast up my shrimp and crisp up the bread cubes, but you can certainly use your air fryer or grill them outside if it’s not unbearable heat like I had.

charred corn

I even charred the corn inside right over my stove burners!

summer salad

I used a light vinaigrette for the dressing but even a fresh lemon and olive oil dressing would be delicious too. I hope you enjoy this shrimp and charred corn panzanella salad on these last hot, humid days of summer!

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Summer Shrimp and Charred Corn Panzanella Salad
 
A delicious, light and satisfying shrimp salad for these dog days of summer!
Author:
Ingredients
  • 1- lb. of shrimp, cleaned and deveined and patted dry
  • 2 ears of corn, charred
  • 3 Persian cucumbers, sliced
  • red onion
  • olives
  • tomatoes
  • avocado
  • parsley
  • basil
  • ciabatta bread cubes
  • vinaigrette
Instructions
  1. pre-heat oven to 400.
  2. Cube up your bread, as much as you want, I do a whole loaf and save the leftovers, then toss with olive oil, salt and pepper, bake unil golden then remove the croutons and set aside.
  3. Toss your shrimp in olive oil, chopped parsley, granulated garlic, salt, pepper and paprika, roast in the same pan you did the bread cubes. Roast til pink.
  4. Char the corn directly on the stove burners, of if you have an electric stove right into a frying pan, remember you can use your grill or air fryer if the weather is suitable for you, then when cooled cut the kernels off, set aside.
  5. No measurements for how many tomatoes you want to use, just slice them and let the juices mingle with some olive oil in a nice big serving bowl while preparing the other ingredients.
  6. avocado sliced along with the red onion, olives whatever amounts you like.
  7. Assemble all the ingredients into your platter or serving bowl, placing the shrimp all around with the corn and the crispy croutons and other ingredients, then toss in your herbs.
  8. Spoon the vinaigrette all over.
  9. Vinaigrette:
  10. one quarter cup red wine vinegar or white balsamic vinegar
  11. three quarter cup of good extra virgin olive oil
  12. a dollop of dijon mustard
  13. salt and pepper to taste
  14. a pinch of oregano and a pinch of granulated garlic
  15. shake, shake, shake until well combined

 

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