Savoy Cabbage And Corn Chowder Food

SAVOY CABBAGE AND CORN CHOWDER

Steps:

• Put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered.
• Simmer until potatoes are cooked.
• Puree 1/2 the soup.
• Add corn and milk.
• Cook for a couple minutes, until corn is cooked and soup is heated through.
• Top with some freshly picked thyme and serve with a salad or fresh biscuits.

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 POTATO SOUP

Steps:

• Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
• Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
• Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
• Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
• Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
• Serve with oven-warm bread.

SAVOY CABBAGE WITH CIDER, BACON AND CARROTS

Steps:

• In a large, wide pot (8 quarts or larger), saute bacon over medium heat until fat is rendered and the bacon begins to crisp. Add onions and carrots; saute for about 3 minutes. Add garlic; saute for 2 minutes.
• Add cabbage, caraway seeds, apple cider, vinegar, apples, bay leaf, and salt and pepper to taste. Saute, stirring, until the cabbage is tender, 10 to 15 minutes. Add butter, and stir well. Serve hot.

SAUTEED SAVOY CABBAGE AND FENNEL

Steps:

• Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
• Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.