Savoy Cabbage Salad Food

SAVOY CABBAGE SALAD

Steps:

• Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
• Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

SAVOY CABBAGE SALAD

Steps:

• Rinse the savoy cabbage leaves under cold running tap water and let them drain well. Then shave or slice the cabbage up extremely finely using a very sharp knife. Transfer the cabbage to a large mixing bowl.
• Trim and peel the carrot. Grate it finely and add it to the cabbage in the bowl.
• Stir well. Then peel the shallot and slice it finely. Add it together with the pink peppercorns and crushed salted pistachio nuts to the carrot and cabbage in the bowl.
• Stir the salad. Add the sour cream and pour in the cold buttermilk. Season with a little pinch of pepper and salt.
• Stir all the ingredients until well combined. Then check the seasoning and add extra pepper or salt to taste if necessary.
• Chill the cabbage salad in the fridge for another 5 minutes. Serve cold.

SAVOY CABBAGE SALAD

Steps:

• In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
• In a large bowl, add savoy cabbage, corn and peas.
• Pour dressing over vegetables, gently toss with tongs until combined.
• Best served cold.

SAVOY, LIME AND CILANTRO COLESLAW

Steps:

• Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
• Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

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.

SAVOY CABBAGE, CARROT, AND APPLE SALAD

Steps:

• Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
• Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

SAVOY CABBAGE AND ARUGULA SALAD

Steps:

• With a knife cut cabbage into very thin slices and coarsely chop arugula. In a large bowl toss together all ingredients with salt and pepper to taste until greens are coated.

WILTED SAVOY CABBAGE

Steps:

• Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

WARM CABBAGE SALAD

Steps:

• In a large frying pan over medium heat, warm the olive oil.
• Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
• Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
• Add the apples and vinegar and stir together.
• Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
• Season with salt and pepper.
• Stir in the parsley and transfer to a warmed serving dish.
• Serve immediately.