Leaves of Green cabbage Dragged

Clean the green cabbage Remove any unusable parts, then slice it thinly and evenly. Regular strips will cook more evenly and absorb the aromatic juices better. Keep the cabbage ready before starting to cook, so you can add it to the skillet immediately after preparing the soffritto.

Pour the olive oil into a large bowl skillet and add the sliced ​​garlic together with the bay leaf. Heat over medium heat until the garlic releases its aroma and turns lightly golden, without letting it darken: a brown color would make the base bitter and cover the delicate flavor of the cabbage.

Pour the white wine into the skillet on the soffritto Heat the wine and let it evaporate briefly. Wait until the alcoholic odor fades and the liquid returns to a gentle boil; this way, the wine flavors the base without leaving a pungent note.

Add a glass of water to the pan juices and stir briefly. Bring the liquid to a gentle boil, enough to create moisture in the skillet Don't overcook it. This base will allow the cabbage to cook and soften gradually.

Add the sliced ​​cabbage to the skillet and distribute it in the aromatic liquid. Season with salt to taste and mix to evenly coat the strips. At first the cabbage will be abundant in volume; during cooking it should gradually wilt, reducing and incorporating the aroma of the garlic and thebay leaf.

Let the cabbage cook over medium heatStirring as needed to prevent the sauce from drying out unevenly, the sauce is considered cooked when the leaves are tender, well wilted, and submerged in a dense but still moist sauce. Taste and check the salt content before serving.

Serve the leaves of green cabbage Drain immediately, while they are still very hot. Transfer them to the plate together with their pan juices, maintaining the soft and moist consistency achieved in skilletThe preparation does not require any further steps: the heat enhances the aroma of thebay leaf and white wine.