Looking for a new way to spice up your meals? Look no further than the humble Savoy cabbage! This versatile vegetable is packed with nutrients and can be used in a wide range of dishes, from hearty soups and stews to crunchy salads and savory side dishes. Whether you’re a fan of classic comfort food or adventurous international cuisine, we’ve got you covered.
In this article, we’ll dive into the world of Savoy cabbage recipes and explore 20 delicious and flavorful ways to incorporate this amazing veggie into your cooking routine. From creamy soups and savory stews to zesty salads and crispy snacks, there’s something for everyone on this list.
So let’s get started! Which recipe will you try first?
Creamy Savoy Cabbage and Potato Soup
A comforting and flavorful soup that combines the natural sweetness of Savoy cabbage with the earthiness of potatoes, all wrapped up in a creamy broth.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups Savoy cabbage, shredded
– 2-3 medium potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the shredded cabbage and cook until wilted, about 5 minutes.
3. Add the diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Savoy Cabbage Rolls Stuffed with Ground Beef and Rice
Savoy Cabbage Rolls Stuffed with Ground Beef and Rice: A hearty and flavorful dish perfect for a cold winter’s night.
Ingredients:
– 1 large Savoy cabbage head, cored and blanched
– 1 pound ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the ground beef, paprika, salt, and pepper. Cook until the beef is browned, breaking it up with a spoon as needed.
4. Stir in the cooked rice and set aside to cool slightly.
5. Blanch the cabbage leaves by boiling them for 30 seconds, then immediately submerging in an ice bath to stop cooking.
6. To assemble the rolls, lay a cabbage leaf flat and place about 1/4 cup of the beef and rice mixture in the center. Fold the stem end over the filling, then fold in the sides and roll up tightly. Repeat with remaining ingredients.
7. Place the rolls seam-side down in a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: 45-50 minutes
Braised Savoy Cabbage with Bacon and Onions
A hearty and flavorful side dish that’s perfect for a chilly evening. The sweetness of the cabbage pairs beautifully with the smoky flavor of bacon and caramelized onions.
Ingredients:
– 1 head of Savoy cabbage, cored and chopped
– 6 slices of thick-cut bacon, diced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until crispy.
3. Remove the cooked bacon from the pot with a slotted spoon and set aside.
4. Add the sliced onions to the same pot and cook until caramelized, stirring occasionally.
5. Add the chopped cabbage, garlic, and cooked bacon back into the pot.
6. Season with salt and pepper to taste.
7. Cover the pot and transfer it to the preheated oven.
8. Braise for 30-40 minutes or until the cabbage is tender.
Cooking Time: 30-40 minutes
Savoy Cabbage and Apple Slaw with Lemon Dressing
This refreshing slaw combines the crunch of Savoy cabbage with the sweetness of apples, all tied together with a zesty lemon dressing. Perfect as a side dish or topping for your favorite sandwich.
Ingredients:
– 1 head Savoy cabbage, thinly sliced
– 1 large apple, diced (such as Granny Smith)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a large bowl, combine the cabbage and apple.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss until well combined.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped parsley or chives, if desired.
Cooking Time: None! This slaw is best served chilled, making it a quick and easy addition to your meal.
Savoy Cabbage Stir-Fry with Garlic and Ginger
Savoy Cabbage Stir-Fry with Garlic and Ginger
Summary: This recipe is a simple yet flavorful stir-fry that combines the sweetness of Savoy cabbage with the pungency of garlic and ginger. Perfect for a quick weeknight dinner or as a side dish.
Ingredients:
• 1 head of Savoy cabbage, thinly sliced
• 2 cloves of garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• Optional: soy sauce, chili flakes, or other seasonings of your choice
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
3. Add the sliced cabbage to the pan; stir-fry for 4-5 minutes, or until it reaches your desired level of tenderness.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with sesame seeds and green onions if desired.
Cooking Time: 10-12 minutes
Savoy Cabbage and Sausage One-Pot Pasta
Savoy Cabbage and Sausage One-Pot Pasta: A hearty and flavorful pasta dish that combines the sweetness of Savoy cabbage with the savory taste of sausage, all in one convenient pot.
Ingredients:
– 1 pound sausage (sweet or hot Italian), casings removed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 head Savoy cabbage, thinly sliced
– 12 oz pasta (such as penne or rigatoni)
– 4 cups chicken broth
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil.
2. Cook the sausage in the boiling water for 5 minutes, then remove with a slotted spoon.
3. Add the chopped onion and minced garlic to the pot; cook until the onion is translucent.
4. Add the sliced Savoy cabbage to the pot; cook until wilted.
5. Add the cooked sausage back into the pot, along with the pasta, chicken broth, and Parmesan cheese.
6. Simmer for 15-20 minutes or until the pasta is al dente.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Roasted Savoy Cabbage Wedges with Parmesan
A simple yet elegant side dish that highlights the natural sweetness of Savoy cabbage, paired with the nutty flavor of Parmesan cheese.
Ingredients:
– 1 head of Savoy cabbage
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Optional: 1 clove garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the Savoy cabbage into wedges, removing the tough inner core.
3. In a bowl, toss the cabbage wedges with olive oil, salt, and pepper until evenly coated.
4. Spread the cabbage on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes or until caramelized and tender.
6. Sprinkle Parmesan cheese over the roasted cabbage during the last 2-3 minutes of cooking.
7. Serve hot, garnished with minced garlic if desired.
Cooking Time: 20-25 minutes
Savoy Cabbage and Mushroom Risotto
A creamy and flavorful Italian-inspired dish that combines the sweetness of Savoy cabbage with the earthiness of mushrooms. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 1 head Savoy cabbage, thinly sliced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add cabbage and cook until wilted, about 4 minutes.
4. In a separate pot, bring broth to a simmer. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until grains are coated in broth.
5. Gradually add warmed broth to the rice mixture, stirring continuously, and cook for 20-25 minutes or until creamy and tender.
6. Stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Savoy Cabbage Kimchi for Fermentation Lovers
A twist on traditional kimchi, this Savoy cabbage version adds a depth of flavor and crunch to the classic Korean condiment.
Ingredients:
– 2 lbs Savoy cabbage, cut into 2-inch pieces
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine cabbage, chili flakes, fish sauce, rice vinegar, water, garlic, ginger, and black pepper.
2. Massage the mixture with your hands for about 5 minutes to help soften the cabbage and distribute the flavors.
3. Pack the kimchi mixture into a jar or container, pressing down firmly to eliminate any air pockets.
4. Leave the kimchi at room temperature (68-72°F) for 1-3 days, or until it reaches your desired level of fermentation.
5. Store the kimchi in the refrigerator to slow down fermentation and keep it fresh.
Cooking Time: None needed! This recipe is a fermented condiment that will develop its flavor over time.
Savoy Cabbage and Carrot Gratin with Cheese
A hearty and flavorful side dish that combines the natural sweetness of caramelized carrots and cabbage with a rich, creamy cheese sauce. This Savoy Cabbage and Carrot Gratin is perfect for a comforting winter meal.
Ingredients:
– 1 head of Savoy cabbage, thinly sliced
– 2 medium-sized carrots, peeled and grated
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the sliced cabbage and grated carrots to the skillet. Cook for 5-7 minutes, or until the vegetables are tender and lightly caramelized.
4. In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the heavy cream and bring to a simmer.
5. Remove the saucepan from heat and stir in the grated cheddar cheese until melted. Season with salt and pepper to taste.
6. In a baking dish, combine the cooked cabbage and carrot mixture. Pour the cheese sauce over the top and smooth out evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and the gratin is heated through.
Cooking Time: 30-35 minutes
Savoy Cabbage and Chickpea Curry
A flavorful and nutritious curry that combines the sweetness of Savoy cabbage with the creaminess of chickpeas, perfect for a quick weeknight dinner.
Ingredients:
– 1 medium Savoy cabbage, shredded
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas and cook for 2 minutes.
5. Add shredded cabbage and stir to combine.
6. Pour in coconut milk and season with salt and pepper.
7. Reduce heat to low and simmer for 10-15 minutes or until the cabbage is tender.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Savoy Cabbage and Ham Hock Stew
Savoy Cabbage and Ham Hock Stew: A hearty and comforting winter meal that’s perfect for a cozy night in. This stew is made with tender chunks of ham hock, sweet savoy cabbage, and aromatic spices.
Ingredients:
– 1 lb Savoy cabbage, chopped
– 2 cups water or chicken broth
– 1 lb ham hocks (about 2-3 hocks)
– 2 medium carrots, peeled and sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine chopped cabbage, water or broth, ham hocks, carrots, garlic, and thyme.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 45-50 minutes, or until the cabbage is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour 15 minutes
Savoy Cabbage and Blue Cheese Tart
A delicious and savory tart that combines the flavors of Savoy cabbage, blue cheese, and flaky pastry.
Ingredients:
– 1 head of Savoy cabbage, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup grated blue cheese (such as Roquefort or Gorgonzola)
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the cabbage in butter until tender and slightly caramelized.
3. Roll out the pie crust to a thickness of about 1/8 inch.
4. Arrange the cooked cabbage on one half of the pastry, leaving a 1/2-inch border around the edges.
5. Sprinkle the blue cheese over the cabbage.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush the top with beaten egg for a golden glaze.
8. Bake for 35-40 minutes, or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Savoy Cabbage and Lentil Soup with Herbs
This comforting soup is perfect for a chilly day, packed with nutrients from the sautéed onions, garlic, and aromatic herbs. The combination of tender lentils and sweet cabbage creates a deliciously balanced flavor profile.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups Savoy cabbage, shredded
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the shredded cabbage, lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-45 minutes
Savoy Cabbage and Smoked Salmon Quiche
This quiche combines the sweetness of savoy cabbage with the smokiness of salmon, creating a unique and flavorful dish perfect for brunch or dinner.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups savoy cabbage, shredded
– 6 oz smoked salmon, flaked
– 2 eggs
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a bowl, mix together shredded cabbage, flaked salmon, eggs, heavy cream, and cheddar cheese.
4. Arrange the mixture on one half of the pastry, leaving a 1/2-inch border.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape.
6. Brush edges with a little water and press to seal.
7. Place quiche on a baking sheet lined with parchment paper.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Savoy Cabbage and Walnut Pesto Pasta
Experience the harmonious union of sweet and savory flavors with this innovative pasta dish, featuring Savoy cabbage, walnuts, and a rich pesto sauce.
Ingredients:
– 8 oz pasta of your choice
– 1 medium Savoy cabbage, thinly sliced
– 1/2 cup walnuts, chopped
– 1/4 cup freshly made basil pesto (see note)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced Savoy cabbage and cook until tender, about 5 minutes.
3. Add chopped walnuts to the skillet and cook for an additional minute, stirring frequently.
4. Combine cooked pasta, cabbage-walnut mixture, and basil pesto in a large serving bowl. Toss to combine, ensuring pasta is well coated.
5. Sprinkle Parmesan cheese over the top and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Savoy Cabbage and Chorizo Hash
Savoy Cabbage and Chorizo Hash: A flavorful twist on traditional hash browns, this recipe combines the sweetness of savoy cabbage with the spicy kick of chorizo sausage.
Ingredients:
– 1 medium Savoy cabbage, shredded
– 4 slices of Spanish chorizo, diced
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced chorizo and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. Add the sliced onion to the skillet and cook until translucent, about 3-4 minutes.
4. Add the shredded Savoy cabbage to the skillet and cook until slightly caramelized, about 5-6 minutes.
5. Add the cooked chorizo back into the skillet and stir to combine with the cabbage mixture.
6. Season with salt, pepper, and minced garlic (if using).
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 15-20 minutes
Savoy Cabbage and Sweet Potato Rösti
Experience the harmonious combination of crispy potatoes and caramelized cabbage in this savory rösti recipe, perfect for a satisfying side dish or light meal.
Ingredients:
– 2 large sweet potatoes, peeled and grated
– 1 head of Savoy cabbage, shredded
– 1/4 cup olive oil
– Salt, to taste
– Freshly ground black pepper, to taste
Instructions:
1. In a large bowl, combine grated sweet potatoes and shredded cabbage.
2. Heat the olive oil in a non-stick skillet over medium-high heat.
3. Add the potato-cabbage mixture and flatten it slightly with a spatula.
4. Cook for 5-7 minutes or until the bottom is golden brown.
5. Flip and cook for an additional 5-7 minutes, until both sides are crispy and caramelized.
6. Season with salt and black pepper to taste.
Cooking Time: 15-20 minutes
Savoy Cabbage and Feta Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the earthy sweetness of Savoy cabbage with the tanginess of crumbled feta cheese.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 head of Savoy cabbage, shredded
– 1/2 cup feta cheese, crumbled
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 teaspoon dried thyme
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion and minced garlic in olive oil until softened.
3. Add the shredded Savoy cabbage and cook until wilted, about 5 minutes.
4. Stir in the crumbled feta cheese and season with salt, pepper, and thyme (if using).
5. Stuff each bell pepper with the cabbage-feta mixture, filling to the top.
6. Place the stuffed peppers on a baking sheet and bake for 30-40 minutes, or until tender.
Cooking Time: 30-40 minutes
Savoy Cabbage and Pear Salad with Walnuts
This refreshing salad combines the sweetness of pears with the crunch of walnuts, all tied together with the subtle bitterness of Savoy cabbage. Perfect for a light and satisfying side dish or lunch.
Ingredients:
– 1 head of Savoy cabbage, thinly sliced
– 2 ripe pears (such as Bartlett or Anjou), diced
– 1/4 cup of walnuts, chopped
– 2 tablespoons of olive oil
– 1 tablespoon of apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced cabbage and diced pears.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the cabbage and pear mixture, tossing to coat.
4. Sprinkle the chopped walnuts over the top of the salad and toss again to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Summary
Discover a world of flavors with these 20 delicious Savoy cabbage recipes! From creamy soups to savory stir-fries, and from hearty stews to sweet salads, there’s something for everyone. Try your hand at making braised Savoy cabbage with bacon and onions, or go international with Savoy cabbage kimchi. Or, indulge in comfort food with Savoy cabbage and sausage one-pot pasta. Whatever your taste, these recipes are sure to delight!
Leave a Reply