Savoy Cabbage In Cream Recipes

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CREAMY SAVOY CABBAGE WITH PEARS



Creamy Savoy Cabbage with Pears image

Savoy cabbage is blanched, lightly caramelized, and then cooked in a cream sauce with pears. A delicious side that surely be a hit with your family.

Provided by walburga

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 10

1 pound savoy cabbage, stalk removed
2 tablespoons unsalted butter, or more as needed
2 shallots, finely chopped
1 teaspoon confectioners' sugar, or to taste
1 tablespoon creamed horseradish
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
cayenne pepper to taste
freshly ground nutmeg to taste
2 ripe pears - peeled, cored, and cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
  • Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 28.5 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 6.8 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 361.6 mg, Sugar 14.3 g

EASY SAVOY CABBAGE



Easy Savoy Cabbage image

I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.

Provided by Lena

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

1 head savoy cabbage, sliced
3 tablespoons butter
¼ cup heavy whipping cream, or to taste
salt and freshly ground black pepper to taste
⅛ teaspoon ground nutmeg, or to taste

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.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g

CREAMY SAVOY CABBAGE WITH CARROTS



Creamy Savoy cabbage with carrots image

Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal

Provided by Nick Nairn

Categories     Dinner, Side dish

Time 26m

Number Of Ingredients 5

1large Savoy cabbage
4large carrots
50g butter
4 tbsp double cream
pinch nutmeg

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.

Nutrition Facts : Calories 130 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM



Orecchiette with Savoy Cabbage, Peas, and Lemon Cream image

Categories     Milk/Cream     Pasta     Sauté     Quick & Easy     Lemon     Pea     Cabbage     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 pound orecchiette (ear-shaped pasta) or pasta shells
2 tablespoons unsalted butter
1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
1 bunch scallions, thinly sliced (1 cup)
1/2 cup chicken broth
1/2 cup heavy cream
1 cup thawed frozen peas
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
  • While pasta is cooking, heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté cabbage, stirring, until pale golden, about 6 minutes. Add scallions, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
  • Remove from heat and stir in peas, zest, dill, salt, and pepper.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl (or in pot).
  • If pasta looks dry, moisten with some of remaining water.

CREAMED CABBAGE AND BACON



Creamed Cabbage and Bacon image

Make and share this Creamed Cabbage and Bacon recipe from Food.com.

Provided by Noo8820

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 savoy cabbage
6 slices streaky bacon
1/4-1/2 ounce butter
2 sliced onions
2 tablespoons water
salt and pepper
6 tablespoons double cream

Steps:

  • Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
  • Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
  • Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
  • Keep stirring for 1-2 minutes on high heat. Add the bacon.
  • When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.

SAVOY CABBAGE IN CREAM



Savoy Cabbage in Cream image

Cabbage and root vegetables are staples in Austria and Bavaria. This creamy version is especially delicious authentic to the region when served with fried sausages and mashed potatoes.

Provided by PanNan

Categories     German

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 head savoy cabbage
1 small onion
2 tablespoons butter
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground pepper
1 pinch ground nutmeg
2 cups beef stock
2/3 cup cream
1 teaspoon cornstarch

Steps:

  • Trim and quarter the savoy cabbage and remove the core. Blanch the quarters in lightly salted boiling water for 2 minutes. Remove and drain well. When cooled enough to handle, slice the cabbage quarters into strips.
  • Finely dice the onion. Melt the butter in a large skillet and add the onion. Saute until the onion is soft and translucent. Add the cabbage strips and saute for a few minutes. Add the seasonings and meat stock. Cover and simmer for 20 minutes.
  • Whisk the cream with the cornstarch. Add to the cabbage and cook for 2 - 3 minutes. Taste and adjust for seasonings if necessary and serve.

Nutrition Facts : Calories 92.9, Fat 9.2, SaturatedFat 5.8, Cholesterol 29.8, Sodium 401.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 1.2

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