SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
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.
SAVOY CABBAGE SALAD
This Savoy Cabbage Salad combines fresh, crunchy savoy cabbage with corn, peas, and a creamy, healthy homemade ranch dressing - for a quick, simple, flavorful side salad to tons of meals! It's also a delicious savoy cabbage slaw (with a twist) to bring to picnics and potlucks, too!
Provided by Olena Osipov
Categories Salad
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 cup, Calories 113 kcal, Sugar 7 g, Sodium 328 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 21 g, Fiber 5 g, Protein 8 g, Cholesterol 2 mg
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
SAVOY CABBAGE RISOTTO
I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto.
Provided by Lalaloula
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
- In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
- Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
- Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
- When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.
SAVOY CABBAGE SALAD
Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and champagne vinegar for a delicate salad.
Provided by Buckwheat Queen
Categories Salad Green Salad Recipes
Time 15m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 14.2 g, Cholesterol 19.7 mg, Fat 25.4 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 242.3 mg, Sugar 6.3 g
SAVOY CABBAGE RIBBONS
Steps:
- Core and shred the cabbage. Heat the butter in a large pot or saute pan. Add the cabbage, and season with salt, and pepper. Cook the cabbage, tossing, until the ribbons of cabbage soften and shrink down somewhat, about 7 minutes. Transfer the cabbage to a warm serving bowl.
SAVOY CABBAGE WITH BACON
Savoy cabbage is a delicious, & delicate cabbage. Here it's braised with bacon, white beans and sage making it a wonderful supper with crusty bread! Yum!
Provided by Manami
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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!
SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC
Provided by Lillian Chou
Categories Garlic Side Sauté Quick & Easy St. Patrick's Day Dinner Cabbage Green Onion/Scallion Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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.
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
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- Preheat the oven to 500°. Preheat a pizza stone on the bottom of the oven for 45 minutes, or generously oil a large baking sheet. Squeeze the lemon halves into a large bowl of water and drop them in. Peel the sunchokes and add them to the water as you go (to prevent them from darkening). Cut the sunchokes into 1-inch pieces and return them to the lemon water.
- Drain half of the sunchokes, transfer them to a medium saucepan and cover with the milk. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the sunchokes to a blender. Add 1/2 cup of the milk and puree. Return the puree to the pan and cook over moderately high heat, stirring, until reduced to 1 cup, about 3 minutes. Season with salt and pepper.
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