Savoy Cabbage With Peppers Food

MONDAY NIGHT CABBAGE, BACON AND PEPPERS

Steps:

• In a large non-stick skillet fry bacon, remove from skillet and drain on paper towels. When cool enough to handle chop coarsely and set aside.
• Remove all but 1 TBL of bacon grease.
• Heat skillet over medium heat (adjust as needed) and add the peppers and cook for about 5 to 6 minutes.
• Add the onion and cook until just crisp tender.
• Add the cabbage and wilt until the desired tenderness, about 10 minutes.
• Add the bacon back to the skillet and mix well.
• Add salt and lots of pepper to taste.
• Enjoy!

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.

STIR-FRIED SAVOY CABBAGE

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.

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 WITH BACON

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!

CREAMY SAVOY CABBAGE WITH CARROTS

Steps:

• Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
• Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.