An old-world Italian vegetable side dish recipe that is made in less than 10 minutes!
It is so delicious! It is just sautéed cabbage and bread!
It was called Bonard in my family, and that is purely the phonetic spelling. That’s what I hear it sounds like. I even asked my Aunt Gloria to try to spell it, and this is was how she spelled it, how she heard it too.
I cannot find it anywhere sounding like this or made like this. It was the only way my older relatives could think how it is spelled. There are other somewhat similar recipes called southern fried cabbage and bacon, fried cabbage and beans, sautéed cabbage and apples, but none like my family made it. It could have been something my great-grandmother just developed herself! She came from Italy in the late 1800’s and from what I hear she knew her way around the kitchen!
While visiting my 92 year-old Uncle Billy in Rhode Island, he talked about how he had been yearning for this and one day, just whipped it together. I came home to New York anxious to make it since I hadn’t had it in years.
If you are adventuresome and are looking for something totally different with cabbage, give this a try. It is so good!
One serving is only 79 calories or 2 Weight Watcher points. And that is with the bread! I am happy about that!
See some steps to make this in the slideshow below.
Servings: 4 Makes: 2 cups
Sautéed Cabbage and Bread (Bonard? Bonarde? Bonartte?)
- 2 tablespoons oil
- ½ teaspoon garlic minced
- ¼ teaspoon black pepper
- 2 cups cabbage torn into small pieces
- 2 cups Italian bread cut into small cubes
- 1 teaspoon salt divided
- 1 cup water total
- In a large skillet over medium high heat, sauté the oil, garlic, and black pepper for a minute.
- Add the cabbage and one-third cup of the water and ½ teaspoon of the salt and sauté for two more minutes.
- Add the bread pieces, one-third cup of water, and the remaining ½ teaspoon of salt. Sauté together for one minute.
- Add the last one-third cup of water and sauté it all together for a few minutes until all the water has been absorbed.
- Serve hot as a vegetable side dish.