Stir Fried Savoy Cabbage And Confit D Oignon Onion Marmalade Recipes

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STIR-FRIED SAVOY CABBAGE



Stir-fried Savoy cabbage image

A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast

Provided by Silvana Franco

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 4

1 large Savoy cabbage , thinly sliced
1 tbsp olive oil
2 garlic cloves , thinly sliced
1 tsp fennel or caraway seeds

Steps:

  • Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
  • Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

Nutrition Facts : Calories 61 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE



Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade image

A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added the Confit D'Oignon (Onion Marmalade) to give it an extra kick - plus, they go so well together too! If you don't need the cabbage to be vegetarian, you could also add crisply fried lardons or bacon to this - it tastes & smells wonderful! Here is my recipe for Recipe #211001

Provided by French Tart

Categories     Collard Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/2 fresh savoy cabbage, washed & trimmed
2 tablespoons onions, confit or 2 tablespoons onion marmalade
1 ounce butter
fresh ground black pepper

Steps:

  • Wash and trim the cabbage, removing the very tough centre heart if necessary.
  • Separate the leaves, and shred very finely.
  • In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
  • Lower the heat a bit, and place a lid on the wok/pan.
  • Cook for about 2 minutes with the lid on.
  • Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
  • Take off the heat, season well with ground black pepper & serve immediately.
  • OPTIONAL:.
  • Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

Nutrition Facts : Calories 52.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.1

STIR-FRIED CABBAGE



Stir-Fried Cabbage image

Low-fat, inexpensive, and delicious!

Provided by CRE8IVEONE

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
2 tablespoons minced onion
2 cloves garlic, minced
6 cups chopped cabbage
1 tablespoon soy sauce
½ teaspoon white sugar
⅛ teaspoon ground black pepper

Steps:

  • Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

Nutrition Facts : Calories 72 calories, Carbohydrate 9.6 g, Fat 3.6 g, Fiber 3.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 250 mg, Sugar 5.1 g

STIR-FRIED CABBAGE WITH GREEN ONIONS



Stir-Fried Cabbage with Green Onions image

Provided by Susan Bishop-Sauter

Categories     Onion     Side     Stir-Fry     Quick & Easy     Summer     Cabbage     Bon Appétit     Massachusetts     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2

Number Of Ingredients 9

2 teaspoons cornstarch
3 tablespoons canned chicken broth
1/4 cup vegetable oil
1 garlic clove, minced
4 cups shredded Napa cabbage
2 tablespoons soy sauce
1 1/2 tablespoons distilled white vinegar
1 teaspoon sugar
3 green onions, sliced

Steps:

  • Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and sauté until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute.

SAVOY CABBAGE WITH BACON



Savoy Cabbage With Bacon image

Savoy cabbage is a delicious, & delicate cabbage. Here it's braised with bacon, white beans and sage making it a wonderful supper with crusty bread! Yum!

Provided by Manami

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon (preferably applewood-smoked)
2 large garlic cloves, minced
4 small tender leeks, thinly sliced (split, & rinsed)
1 large savoy cabbage, thinly sliced (core removed)
1 cup low sodium chicken broth
1/4 cup dry white wine
1 1/4 cups cooked white beans or 1 (15 7/8 ounce) can white beans, rinsed and drained
1 tablespoon finely julienned fresh sage
3 tablespoons finely julienned snipped chives or 3 tablespoons finely julienned scallions
fresh coarse black pepper, to taste
crushed red pepper flakes, to taste

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!

CONFIT D' OIGNON - FRENCH ONION MARMALADE



Confit D' Oignon - French Onion Marmalade image

I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Recipe #205353.

Provided by French Tart

Categories     Onions

Time 1h20m

Yield 1 300ml Jar

Number Of Ingredients 10

1 kg onion, red ot yellow, peeled & cut in half & sliced thinly
100 ml olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 bay leaves
2 rosemary sprigs
150 g soft brown sugar
75 ml dry white wine
75 ml red wine vinegar
25 ml balsamic vinegar

Steps:

  • In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.
  • Cover & cook over a gentle heat until they start to colour.
  • Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
  • Take off the lid and add the sugar, wine & vinegars.
  • Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.
  • You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.
  • Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
  • Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
  • Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

Nutrition Facts : Calories 1841.4, Fat 87.5, SaturatedFat 12.4, Sodium 2425.6, Carbohydrate 249.8, Fiber 17.3, Sugar 194.4, Protein 11.5

CHESTNUT AND BACON RISOTTO WITH SAVOY CABBAGE



Chestnut and Bacon Risotto With Savoy Cabbage image

This combination is so autumnal. Roast your own chestnuts if you wish or you can buy cooked vacuum-packed chestnuts at specialty stores. This is rich, filling risotto from Food and Drink. This will serve two as a main course, or four as a side dish. :)

Provided by Leslie

Categories     Rice

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

3 cups chicken stock
1 tablespoon olive oil
3 1/2 ounces side bacon, cut into 1-inch pieces
1 small onion, finely diced
4 celery ribs, finely diced
3/4 cup arborio rice
2 tablespoons dry vermouth
7 ounces cooked chestnuts
1 cup savoy cabbage, finely shredded
salt & freshly ground black pepper
1 tablespoon unsalted butter
parmesan cheese, freshly grated

Steps:

  • Pour the chicken stock into a saucepan and bring to a boil.
  • Meanwhile, heat the oil in a medium saucepan.
  • Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
  • Add the rice and stir so that the rice becomes coated in the oil.
  • Add the vermouth and stir until the rice has absorbed all the liquid.
  • Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
  • Continue this process for 15 minutes, adding stock by the ladleful.
  • Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
  • Season with salt and pepper, then stir in the butter.
  • Divide between serving bowls and pass the Parmesan cheese.

Nutrition Facts : Calories 969, Fat 41.2, SaturatedFat 13.6, Cholesterol 60.1, Sodium 1009.8, Carbohydrate 124.6, Fiber 5, Sugar 9.4, Protein 23

GINGER/GARLIC SAVOY CABBAGE



Ginger/Garlic Savoy Cabbage image

Make and share this Ginger/Garlic Savoy Cabbage recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

1 head savoy cabbage (about 1 1/2 lbs) or 1 head Chinese cabbage, cored, shredded across in approx 3/4-inch slices (about 1 1/2 lbs)
2 tablespoons lite olive oil or 2 tablespoons other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons ginger, minced
1 lime, juice of

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.

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