Torta verza, rapini e patate- Cabbage pie


Savoy cabbage, together with most of its cabbage cousins, is not the most loved vegetables by many. It’s considered a peasant’s food and in Tuscany it’s often used in soups. It turns out that the “poor” cabbage it’s actually very rich both in iron and calcium, vitamins A & C, omega 3 & 6. It also helps lower blood pressure and protects heart and arteries so…it’s time to eat more cabbage! I consider this hearty pie as a winter whole meal. It can be cut in smaller cubes for a standing buffet or in bigger slices as a main dish- in both cases accompanied by a good red wine.

  • 1 small Savoy cabbage- coarsely cut
  • 4 medium white or yellow potatoes- ½” cubes
  • 1 small rapini bunch
  • 1 yellow or white onion- chopped
  • 2 garlic cloves- peeled and smashed
  • 1 tbsp of freshly grated nutmeg
  • 200 gr. fresh ricotta
  • 50 gr. scamorza cheese- cut in small cubes
  • 3 tbsp of grated Parmigiano (I mean freshly grated!)
  • 2 tbsp of bread crumbs
  • Extra Virgin Olive Oil
  • Salt and oregano q.b (quanto basta = use your judgment)


1)      Boil the rapini in salted water for 10’, drain and chop

2)      In large pan sauté onions in 3-4 tbsp of EVOO, add the cubed potatoes and cover for 10 minutes stirring occasionally.

3)      Add the cabbage, nutmeg, oregano, salt and a glass or warm water; cover and cook at medium heat for 5 minutes.

4)      Add rapini, mix well, adjust salt (considering that you are going to add parmigiano which is salty) and let it cool

5)      In a large bowl beat eggs and add ricotta, parmigiano and scamorza

6)      If you used a pan that can be transferred in the oven, pour the content of the bowl, mix well and sprinkle bread crumbs and EVOO on top (if not, use a baking pan and brush some EVOO to the bottom and sides).

7)      Bake in preheated oven 375/400 F for 25-30 min (do the “tooth pick test” in the middle of the pie until it comes out dry) plus 3 min of high broil to get a crispy top.

Viva il cavolo!