SAVOY CABBAGE STEW WITH GORGONZOLA CHEESE CROSTINI

Very, very tasty!!

 

Makes/serves	4 servings
Duration	1 hr 30 mins
Difficulty	Moderate
Categories	Vegetarian
Source	Chef Patrik Jaros

Ingredients

• 600 g savoy cabbage
• 120 g chickpeas
• 120 g gorgonzola cheese
• 12 broad slices
• 2 onions
• 1 garlic clove
• 1 l Vegetable broth
• 3 T olive oil extra vergine
• 1 spring of rosemary
• ½ bunch parsley
• Fresh ground nutmeg
• Salt
• Fresh ground black pepper

Preparation

• 1 Cut the outer leaves from the savoy cabbage, wash and halve. Cut also the stem.
• 2 Cut the savoy cabbage into 3 cm cubes.
• 3 Peel the onions, halve and cut into thin strips.
• 4 Soak the chickpeas overnight into water. Peel the garlic clove and cut also into thin strips. Sweat in heated oil. Add the savoy cabbage and the chickpeas, season with salt, pepper and nutmeg and add the broth and rosemary. Simmer for 45 minutes.
• 5 Preheat the oven (200 °C, 390 °F). Put the cheese on the bread and bake. The stew tastes better when the chickpeas very soft are. Mix the chopped parsley and serve.

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