Add the chopped cabbage about 10 minutes before it is cooked and finish cooking.
Drain and toss in a pan with the oil, onion and sage, which were browned earlier.
Add salt and pepper to taste.
Serve in the plate with black cabbage leaves cooked in water and grated orange.
Born in Scafati (Sa) in 1985, I started very early to "have my fingers in many pies", thanks to the passion for cooking and pastry that my mother tried to convey to me since I was a child.
Nowadays, I like to apply my Pastry Chef vision to all the recipes, since I believe everything should have millimetric precision, to be perfectly replicable at any time and for everyone.
Throughout my career I was indeed lucky as I had the pleasure to work with the best chefs, from Bottura to Marchesi, from Alajmo to Ducasse.
I am currently at La Preséf de La Fiorida restaurant in Mantello, Sondrio.