Barbecued Provolone & bitter-sweet cabbage sandwich

Method

1. Take off the outer leaves and the tough base of the cabbage.
2. Chop the cabbage in half and cut it up small, then wash it and strain it.
3. Mince the onion.
4. Sauté the onion in a saucepan with the olive oil, add the moist cabbage, then the pine nuts, sultanas, salt, pepper and honey and braise for 5 minutes stirring continuously.
5. Sprinkle it with the vinegar over a high heat and, as soon as it loses its smell, lower the heat, half-cover it with a lid and allow to simmer for 10 more minutes, stirring frequently.
6. Season the cooked cabbage to taste.
7. Cut the Auricchio into slices of approximately 1,5 cm and take off the rind.
8. Roast the slices in a very hot non-stick frying pan for 1 minute each side, turning them with a smooth spatula.
9. Serve the braised cabbage between 2 slices of crispy/stringy Provolone.

Chef's tip

You can do the same process using other vegetables too. Try this recipe with broccoli, with the famous Italian 'cime di rapa' (broccoli rabe) or with radicchio salad!

Serving suggestion

Serve with some crispy home-made bread and/or vegetable side-dishes.

Wine selection

Amarone, Ripasso Valpolicella Superiore, Refosco, Chianti classico or Barolo.

Family tip

You can substitute the Auricchietto mild Provolone with Auricchio Piccante for a stronger, spicier flavour!

Dish history

It's always hard work getting children to eat their veggies and, by telling them it's healthy, we don't necessarily end up winning them over! The best strategy instead is to show them how much fun it can be to prepare a veggie-based dish - this provolone and cabbage 'sandwich', for instance!