Easy Savoy Cabbage Recipes

CREAMY SAVOY CABBAGE WITH CARROTS

Steps:

• Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
• Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

GINGER/GARLIC SAVOY CABBAGE

Steps:

• Heat wok or large skillet medium high heat, wait until oil is hot.
• Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
• Add garlic, salt and pepper cook 1 minute.
• Add ginger cook 1 minute.
• Drizzle with lime juice and serve.

BUTTERED SAVOY CABBAGE

Steps:

• Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
• Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC

Steps:

• Chop scallions, reserving white and dark green parts separately.
• Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

SAVOY CABBAGE SALAD

Steps:

• In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
• In a large bowl, add savoy cabbage, corn and peas.
• Pour dressing over vegetables, gently toss with tongs until combined.
• Best served cold.

SAVOY CABBAGE SALAD

Steps:

• Rinse the savoy cabbage leaves under cold running tap water and let them drain well. Then shave or slice the cabbage up extremely finely using a very sharp knife. Transfer the cabbage to a large mixing bowl.
• Trim and peel the carrot. Grate it finely and add it to the cabbage in the bowl.
• Stir well. Then peel the shallot and slice it finely. Add it together with the pink peppercorns and crushed salted pistachio nuts to the carrot and cabbage in the bowl.
• Stir the salad. Add the sour cream and pour in the cold buttermilk. Season with a little pinch of pepper and salt.
• Stir all the ingredients until well combined. Then check the seasoning and add extra pepper or salt to taste if necessary.
• Chill the cabbage salad in the fridge for another 5 minutes. Serve cold.

SAVOY CABBAGE CASSEROLE

Steps:

• Peel the potatoes and cut into 2mm thick slices and then cook in water. Clean the savoy cabbage well and free from the stalks, then blanch for about 3-5 minutes in hot water.
• Finely chop the onion and garlic and sauté in the oil. Add the spices. Add the flour, then add the broth, the wine and the milk and bring to a boil while stirring constantly.
• Stir 2/3 of the grated cheese, remove from heat and stir until the cheese has dissolved. Then, if the sauce is not too hot, stir in the egg yolk. Season with salt and lemon.
• Layer the savoy cabbage and potato slices in a oven dish, cover each layer with a bit of sauce and repeat this process until the ingredients are used up. End with sauce and spread the rest of the cheese on top.
• Preheat the oven to 180°C.
• Place the dish in the oven and bake for approx. 30-40 minutes until golden brown.

HOW TO COOK BOILED CABBAGE

Steps:

• Gather the ingredients.
• Rinse the cabbage and cut it into 6 wedges .
• Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven, cover, and bring to a boil. Add cabbage wedges and 1/2 teaspoon salt. Simmer, covered, for 8 to 10 minutes.
• Turn cabbage carefully, and simmer an additional 8 minutes or until tender.
• Pour off the water and return the pan to low heat until the moisture has evaporated. Add the melted butter and mix to coat the boiled cabbage thoroughly.
• Sprinkle the cabbage with salt and pepper, seasoning to taste.

EASY SAVOY CABBAGE

Steps:

• Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
• Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

SAVOY CABBAGE WITH BACON

Steps:

• Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
• Use slotted spoon to set bacon aside; place on paper towelling.
• Drain off all but 2 tablespoons fat.
• Add garlic, crushed red pepper, and leeks to skillet.
• Cook until fragrant, about 2 minutes.
• Add cabbage, chicken stock, white wine and beans.
• Gently toss to combine.
• Simmer until cabbage is just beginning to wilt, about 3 minutes.
• Crumble bacon.
• Toss cooked mixture with bacon, sage, chives or scallions and pepper.
• Adjust seasoning.
• Serve immediately and enjoy!