BUTTERED SAVOY CABBAGE
Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 79 g, Fat 3 g, Protein 4 g
WARM SAVOY CABBAGE SLAW
Steps:
- Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
WARM SAVOY CABBAGE SLAW
Provided by Anne Burrell
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Coat a large, wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme, and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover, and cook until the cabbage is very soft, 15 to 20 minutes. Remove the lid, add the apple cider, and simmer until most of the vinegar has absorbed but the cabbage is still moist but not soupy, an additional 10 minutes. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
ROAST SAVOY CABBAGE WITH LEMON
Serve this lemon-roasted Savoy cabbage alongside your favourite main - it goes well with meat, fish and veggie dishes
Provided by Anna Glover
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.
Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
STIR-FRIED SAVOY CABBAGE
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
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
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RECIPE: CREAMY BRAISED SAVOY CABBAGE | CBC LIFE
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- In a large, low, oven safe dutch oven, cook bacon over low heat until fat is rendered and meat is slightly crispy, about 5 minutes. Add butter and diced onions. Stir and cook until onions are soft and translucent. Do not let them brown. Add white wine to deglaze pan and use a wooden spoon to scrape any bits from the bottom of the pan. Turn off heat and set aside.
- To boiling salted water add prepped cabbage. Blanch for about 1 minute or until tender. Using a spider or tongs, drain off excess water and transfer cabbage to the dutch oven with bacon and onion, mix well. Return dutch oven to stovetop and add cream, nutmeg, salt and pepper and cook over medium –high heat until thickened, about 10-15 minutes.
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- Buttered Cabbage (Irish Savoy Cabbage) This insanely simple side dish pairs with anything (especially corned beef) and whips up in just over 10 minutes.
- Vegan Cabbage Rolls. I love the meat-substitute blend of these vegan cabbage rolls. It’s so good, even the meat-eaters in your house will ask for seconds.
- Cabbage Roll Chicken Enchiladas. Did you know that a fantastic way to deliver Mexican flavors without the extra carbs is by using cabbage instead of flour tortillas?
- Easy Sauteed Savoy Cabbage. This vegan side is effortless and fully loaded with a surprising flavor. Be sure to chop the savoy cabbage finely, so it soaks up all the tasty flavors from the seasonings.
- Sauteed Savoy Cabbage with Bacon. This sauteed savoy cabbage and bacon dish is satisfying enough for an entire meal! It’s quick, infused with rich flavor from the bacon, and slightly creamy.
- Thai Chicken Salad. Cabbage doesn’t always have to be sauteed and slathered with butter, you know! (I mean, it can be if you want!) This Thai chicken salad recipe is like summer in a bowl.
- Roast Savoy Cabbage. Are you looking for more cabbage main dishes? This roasted cabbage recipe is easy and only calls for a few simple pantry staples.
- Stir-Fried Cabbage. Stir-fried cabbage is an easy way to pack Asian-inspired flavors into a quick weeknight meal. Carrots and cabbage add a bright and crunchy texture.
- Baked Cabbage and Potatoes. In the comfort food Olympics, Shepard’s pie takes home the gold every time. And while this isn’t a traditional Shepard’s pie (it doesn’t use lamb), it’s still super tasty.
- Verza Stufata (Italian Braised Savoy Cabbage) Don’t let the Italian name trick you into thinking this side is overly complicated. It simply translates to stewed cabbage.
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