Description
Cavolfiore con olive - a dish of Sardinian cuisine. Served on a side dish or as a separate dish.
Ingredients
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Cauliflower
1 plug
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Green olives
100 g
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Tomatoes in own juice
200 g
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Salt
-
Black pepper
-
Olive oil
2 Tbsp
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Onion
1 piece
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Garlic
1 tooth
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Water
0.5 cup
Cooking
If you take a fresh cabbage, it should be washed and cut into florets. But you can use frozen. Fill a pot with water, bring to a boil and cook until soft.
From the cabbage and drain water. In the same pan, heat olive oil. Onions and garlic peel and cut into small cubes. Fry in oil until soft.
Add tomatoes in juice, salt and pepper to taste. If you want, you can replace the tomato with tomato paste or fresh tomatoes. Boil together for 5 minutes.
Then add the olives, pitted...
And also cabbage. Add water. Cover and cook for about 15-20 minutes or until cabbage is soft. Serve hot as a garnish or as a separate dish.
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