Sauteed Savoy Cabbage And Pears Food

SAUTEED SAVOY CABBAGE AND PEARS

Steps:

• In a large skillet over medium heat, melt 2 tbsp of the butter; add the shredded cabbage and toss to coat with the butter. Cover and cook over low heat for 10 minutes or until it is crisp-tender.
• While the cabbage is cooking, in a seperate skillet, over med-high heat, melt the remaining 1 tbsp butter;.
• add the thinly sliced pears and sugar. Cook for 1-2 minutes.
• Stir the pears into the cabbage skillet. Cook over medium low heat for about 1-2 minutes. Season with salt and pepper.
• Serve.

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.

CREAMY SAVOY CABBAGE WITH PEARS

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.

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.

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.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

SAUTEED CABBAGE

Steps:

• In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender.

SAVOY CABBAGE PIE WITH BACON, STILTON AND PEARS

Steps:

• To make the filling, cook the bacon in a large skillet until crisp. Remove the bacon from the skillet with a slotted spoon. Put 2 tablespoons of the bacon fat into a small container and freeze just until solid. Pour half of the remaining fat into another large skillet. Place the onion in one of the skillets and cook over medium-high heat until softened, about 5 minutes.
• Heat the other skillet and divide the cabbage between the two skillets. Cook over medium heat, tossing frequently, for 20 minutes. Combine the cabbage into 1 skillet. Stir in the salt, pepper, honey and sherry and cook until the cabbage is completely wilted and most of the liquid has evaporated, about 25 minutes more. Set aside.
• To make the crust, combine the flour, sugar and salt in a bowl. Rub in the butter and the chilled bacon fat until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees. Peel, core and thinly slice the pears. Melt the butter in a medium-size skillet over medium heat. Add the pears and saute until brown and soft, about 10 minutes. Set aside. Roll out the dough and fit it into a 9-inch pie plate. Line the dough with a large piece of aluminum foil and fill with pie weights or beans. Bake for 30 minutes. Remove the foil with the weights and bake until the crust is golden brown, about 10 minutes more.
• Press the cabbage mixture into the bottom of the pie shell. Top with the pear slices. Bake until heated through, about 15 minutes. Sprinkle the Stilton over the pears and bake just until melted, about 2 minutes. Cut into wedges and serve immediately.