{"id":6155,"date":"2026-01-27T16:38:15","date_gmt":"2026-01-27T14:38:15","guid":{"rendered":"https:\/\/www.agrimarconi.com\/?p=6155"},"modified":"2026-01-27T16:38:42","modified_gmt":"2026-01-27T14:38:42","slug":"black-cabbage-in-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/www.agrimarconi.com\/en\/black-cabbage-in-extra-virgin-olive-oil\/","title":{"rendered":"Black cabbage in extra virgin olive oil"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Do we have any Tuscan recipes to start the year well? Absolutely yes and they are a treasure of symbols, propitiatory gestures and peasant memory. In Tuscany, the beginning of the year is not just a change of date: it is a ritual linked to the generosity of the land and tightened community.<br><strong>Well, one of these Tuscan recipes is black cabbage in extra virgin olive oil.<\/strong> \ud83e\udd6c<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udcdc <strong>Recipe for black cabbage with extra virgin olive oil<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients (for 4 people)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 large bunch of black cabbage<\/li>\n\n\n\n<li>2\u20133 cloves of garlic poached<\/li>\n\n\n\n<li>Tuscan extra virgin olive oil (abundant)<\/li>\n\n\n\n<li>Salt<\/li>\n\n\n\n<li>Black pepper (optional)<\/li>\n\n\n\n<li>A few drops of lemon or a drizzle of white wine vinegar (optional, but traditional in some areas)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. <strong>Prepare the leaves<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pull the leaves off the central stem (which is fibrous).<\/li>\n\n\n\n<li>Wash them well.<\/li>\n\n\n\n<li>Break them with your hands into irregular pieces: it is a gesture that keeps the fiber &#8220;alive&#8221;.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">2. <strong>Blanch<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bring a pot of salted water to a boil.<\/li>\n\n\n\n<li>Dip the cabbage in and cook it for <strong>8\u201312 minutes<\/strong>, until it\u2019 s tender but not undone.<\/li>\n\n\n\n<li>Drain it well, without squeezing it<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">3. <strong>Flavor<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large pan, heat <strong>extra virgin olive oil<\/strong> with the crushed garlic cloves.<\/li>\n\n\n\n<li>When the garlic smells (it should not darken), add the cabbage to it.<\/li>\n\n\n\n<li>Cook it over medium heat for <strong>5\u20137 minutes<\/strong>, stirring calmly.<\/li>\n\n\n\n<li>Rule in flavor with salt, if needed<\/li>\n\n\n\n<li>Turn off the heat and let it rest <strong>for at least 10 minutes<\/strong>. <strong>Rest is the real secret!)<\/strong><\/li>\n\n\n\n<li>\u00a0The cabbage absorbs the oil and becomes softer, almost velvety.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Tasty variant<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Use <a href=\"https:\/\/www.agrimarconi.com\/en\/orders\/\" target=\"_blank\" rel=\"noopener\" title=\"\">Agrimarconi oil <\/a><strong>with a mix of chilli, bay leaf and garlic<\/strong>. \ud83c\udf36\ufe0f\ud83c\udf3f\ud83e\uddc4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Black<\/em> <em>cabbage in oil<\/em> is one of those simple and genuine dishes. Water, vegetables, good oil and the patience to let the winter &#8220;fall&#8221; in the pot \ud83c\udf72.<\/p>\n\n\n\n<div class=\"wp-block-group is-vertical is-content-justification-right is-layout-flex wp-container-core-group-is-layout-39b4ccbb wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2023\/09\/CLZ-1.jpg\" alt=\"Claudia Zucca Web Content Creator\" class=\"wp-image-1381\" style=\"aspect-ratio:0.9919199901256012;width:70px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-right has-small-font-size wp-block-paragraph\">\ud83d\udca1<em>Claudia Zucca<br>Web Content Creator<\/em><\/p>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do we have any Tuscan recipes to start the year well? Absolutely yes and they are a treasure of symbols, propitiatory gestures and peasant memory. In Tuscany, the beginning of the year is not just a change of date: it is a ritual linked to the generosity of the land and tightened community.Well, one of [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":5125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[42,55,23,24,186,25],"class_list":["post-6155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","tag-agrimarconi-en","tag-easy-recipes","tag-evo-oil","tag-extra-virgin-olive-oil","tag-regional-recipe","tag-tuscan-oil"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"In Tuscany, the beginning of the year is a ritual linked to the generosity of the land. 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