Have you heard of the magical White Cabbage Bourdeto? Originating from the enchanting island of Corfu, it is traditionally cooked with fish. But guess what? We’ve got the vegan version up our sleeves, and it’s just as tasty!
Photos: Nikos Chrisikakis
White Cabbage Bourdeto
Print RecipeIngredients
- 2 lb (1 Kg) white cabbage, chopped in small pieces
- 1.8 oz (50 gr) celery leaves, chopped
- 1.8 oz (50 gr) parsley, chopped
- 1 leek, sliced
- 2 medium tomatoes, sliced
- 3 fl (100 ml) olive oil
- 0.2 oz (5 gr) salt
- 0.2 oz (5 gr) pepper
- 3fl - 4fl (100-120 ml) water
Instructions
- Heat olive oil in a frying pan and sauté the leek slices.
- Add the celery, tomatoes and parsley
- Add water
- Add the white cabbage, season with salt and pepper and simmer on low heat for about 35 minutes.
- Stir in between so everything is cooked evenly
Tip: It can also be served as a delicious side dish with a meat course!
