Cavolo Rosso alla Salina

Another Studio Italia Recipe

Fall is back, and cabbage is indeed an autumn comfort food. Cavolo Rosso alla Salina is a red cabbage recipe created by walkthearts and tasted by many participants of our painting workshops in Tuscany. It is perfect as a contorno (side sish).  Try it, it will turn you into a cabbage lover!

This recipe is named after Tommaso Salini, a still-life painter of early Baroque.

Serves 4 people

 Ingredients Instructions
  • Olive oil (the necessary)
  • 1,5 cup red pearl onions (whole)
  • 1 clove garlic (finely chopped)
  • 250 gms pancetta (cubed)
  • 4 tbsp butter
  • 1 red cabbage – around 1 kilo (sliced)
  • ¾  cup dry red wine
  • ¼ cup sweet Marsala
  • 4 tbsp dry cranberries
  • Kosher salt
  • black pepper
  1. Wet generously a large skillet with olive oil.
  2. Add the onions and cook over medium high heat stirring constantly until easy to introduce them a knife (around 3 minutes). Add more olive oil if necessary.
  3. Add the garlic and the pancetta and brown over medium high heat. Add more olive oil if necessary.
  4. Add the butter and the sliced cabbage and stir well.
  5. Add the wine, the Marsala and the dry cranberries; cover and cook over medium high heat until the cabbage is al dente (around 10 minutes).
  6. Season with salt and pepper and serve creatively.

For more information about Studio Italia, our painting workshop in Tuscany offered every June and October, please visit our website at:

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