savoy cabbage

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Colcannon

1kg potato,well scrubbed (cut any large ones in half)

butter

sliced back bacon,finely chopped

Savoy cabbage,finely shredded

milliliters double cream

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

Sausage and Cabbage

Salt

unsalted butter

Italian pork sausages or bulk sausage

black pepper

Crusty bread and mustard,

Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.

Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.

Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.

Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

An easy and satisfying bistro-style meal to get you through the week.

Pan-fried kingfish with cabbage and bacon

olive oil

rashers bacon, chopped

(60 milliliters) dry white wine

(375 milliliters) Massel chicken style liquid stock, heated

savoy cabbage, finely shredded

thyme sprigs,

x 150 grams skinless kingfish fillets

This classic Eastern European beetroot soup mirrors the Italian minestrone – what you put in it and why can differ according to season, village and country. Here's our simple winter vegetable version

Borscht

rapeseed oil 2 tbsp

onion 1, diced

carrot 1, diced

celery 1 stick, diced

bay leaves 2

black peppercorns crushed to make ½ tsp

beef stock 1.5 litres

tomatoes

potatoes 2 medium (about 500 grams), diced

savoy cabbage ½ (about 300 grams), shredded

apple cider vinegar 1 tbsp

soured cream 75 milliliters

This hearty and filling rustic homemade chestnut pasta recipe from the Italian mountains is pretty easy to make and perfect for family meals in the autumn and winter.

Homemade Chestnut Pasta with Pork and Cabbage.

g chestnut flour ((5.3 ounces))

flour

eggs

salt

tbsp extra virgin olive oil.

700 g pork ribs ((1.5lbs)

onion

carrots (washed and finely chopped)

celery

cabbage

glass white wine

vegetable broth

salt (to taste and for cooking pasta)

black pepper. (to taste)

Mix the flours and salt in a bowl until combined thoroughly. Then pour into your stand mixer bowl or mound onto a pastry/pasta board.

Make the pasta

Create a well in the middle of the flour and add the 2 eggs, 1 egg yolk, and the olive oil. Whisk the eggs and oil together, then slowly start mixing in the flour from the outside to the inside using a fork. Once everything is well mixed use your hands to knead the dough for about 10 minutes until it’s supple and elastic.

Making pasta dough by hand

If using a stand mixer add the eggs and olive oil to the flour already in the bowl and mix everything together for a minute using the flat beater. Add a little water if the dough seems dry, but it shouldn’t be. then with the dough hook knead for 2-3 minutes. Finally turn the dough out onto a pastry/pasta board and finish kneading by hand. (I often make pasta this way!)

Making pasta dough with a stand mixer

Roll the dough into a ball. Cover with plastic wrap ora tea towel and let it rest for 20-30 minutes. (you can start on the pork and cabbage while the pasta dough is resting)

Divide the pasta dough into 3-4 pieces. Make thin sheets of pasta by feeding each piece of dough through a pasta roller on progressively thinner settings until you reach the desired thickness. You can also just roll the dough pieces out by hand on your pastry board.

Once you have pasta sheets like lasagne. Roll each one up and then start from one end and cut ‘ribbons’ that are 5mm (fettuccine) to10mm (tagliatelle) in width. Place your homemade chestnut pasta ribbons on a tray lined with a floured tea towel or baking paper until ready to cook them. Cooking times will depend on the size of your homemade chestnut pasta.

Continue making the pasta

Peel the onion and chop finely. Wash the carrots ancelery and chop finely. Dissolve stock cube/granules in 1.5 cups of hot water (if not using homemade vegetable stock).

Place the pork ribs, onions, carrots and celery in an oven proof dish. Add the wine and vegetable stock, plus salt and pepper to taste and cover. Cook in a preheated oven at 180°c for about 1.5 hours or until the meat is falling off the bone. Check occasionally to make sure it&#039;s not drying out. Add more stock or a little water if necessary.

Cut the cabbage into large pieces and blanch in boiling salted water. Drain and chop into smaller pieces. (You can save the water to cook the pasta in)

When the pork is ready, remove the meat from the bones and mix in the blanched cabbage. (I kept some pork ribs intact).

Making the pork and cabbage

Put a pot of water on to boil for the pasta (You can also use the water you blanched the cabbage in). Add salt and bring to the boil again. Cook the pasta until it is al dente. This won’t take long as fresh pasta cooks quickly. Drain the pasta and add it to the pork and cabbage. Mix well and serve immediately.

Finish and serve

Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal

Creamy Savoy cabbage with carrots

Savoy cabbage

carrots

tbsp double cream

nutmeg

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.

There is no set recipe for this thick Italian soup – it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture to this easy minestrone recipe, says Jamie.

Minestrone soup recipe by Jamie Oliver

rashers (140 grams) streaky bacon, finely chopped

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

butternut pumpkin, peeled, chopped

tbs finely chopped rosemary leaves

sage,

vacuum-packed chestnuts (from delis

can chopped tomatoes (we used Woolworths Macro)

can borlotti beans, rinsed, drained

1.5L (6 cups) vegetable stock

seasonal greens (we used savoy cabbage, kale

wholemeal pasta

Basil leaves, to serve

Extra virgin olive oil,

Crusty bread, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6256847396001&=domain=del

5348771529001-6256847396001

A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear

duck breasts

garlic

thyme

tsp white wine vinegar

celeriac

smoked bacon

thyme leaf

double cream

cooked chestnut pieces, sliced

pear

star anise

tbsp icing sugar

tsp balsamic vinegar

Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.

Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.

While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.

Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.

Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.

To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.

Tom Kerridge's comforting sausage casserole is ready in no time, and the crusty topping and zingy pesto add gourmet pizzazz.

Equipment and preparation: for this recipe you will need a food processor.


Quick sausage casserole with Savoy cabbage pesto

vegetable oil

150 grams/5 ounces streaky bacon, roughly chopped

Lincolnshire sausages

onion, chopped

garlic cloves, finely chopped

carrot, chopped

celery stalk, trimmed, diced

tins butter beans, drained

milliliters/3½fl oz white wine vinegar

grams/1¾oz caster sugar

100 milliliters/3½fl oz dry white wine

400 milliliters/14fl oz hot chicken stock

bay leaves

Savoy cabbage, root removed, leaves separated and washed

parsley

Parmesan

pine nuts

½ garlic clove, grated

150 milliliters/5fl oz olive oil, plus extra for drizzling

white bread

salt and black pepper

Topped with crunchy cabbage and creamy egg salad, and nestled between toasted brioche buns, these extra-crispy shrimp burgers over-the-top in the best way.

Crispy Golden Shrimp Burgers

eggs,

¼ medium onion, finely chopped

mayonnaise (preferably Kewpie)

Tbsp. ketchup

Diamond

shrimp, peeled, deveined

potato starch

½ tsp. black pepper

Vegetable oil (for frying; about 4 cups), plus more

panko

all-purpose flour

brioche buns, split

Tbsp. wasabi mayonnaise (such as Kikkoman Wasabi Sauce)

¼ medium head of savoy cabbage, cored, thinly sliced

deep-fry thermometer

Everyone has their favorite crustacean-and-bread combo. Lobster rolls, crab cakes…the list goes on. But for me shrimp burgers reign supreme. Probably influenced by the TV commercials for Japanese chain MOS Burger I watched growing up, where kids wearing shorts joyfully chomp into burgers (cue the dramatic closeup of golden fried shrimp morphing into a patty), I can’t resist crispy shrimp nestled between buttered and toasted brioche buns. Create texture in your patties by cutting one third of the shrimp into chunky ½" pieces, while finely chopping the remaining quantity. With a bed of thinly sliced cabbage for freshness and a plop of egg salad that puts the whole thing over the top (in a good way), it’s childhood on a plate.
Both the egg salad and shrimp patties can be made ahead of time: Prepare and store egg salad in the fridge up to 24 hours ahead; shrimp patties can be formed and stored in the fridge up to 12 hours ahead. —Jessie YuChen

Bon Appétit

Mix hard-boiled eggs, onion, mayonnaise, ketchup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until combined. Set egg salad aside.

Cut one third of shrimp into ½” pieces; finely chop remaining shrimp (or pulse in a food processor). Transfer all shrimp to a medium bowl. Mix in potato starch, pepper, 1 Tbsp. beaten eggs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Using oiled hands, divide mixture into 4 portions, then shape into ½”-thick patties. Place on an oiled baking sheet and chill 1 hour.

Place panko, flour, and remaining beaten eggs in 3 separate shallow bowls. Working with 1 patty at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.

Pour oil into a large heavy skillet, preferably cast iron, to come 1” up sides. Clip thermometer to sides of pan. Heat oil over medium until thermometer registers 350°. Working in 2 batches, carefully slide patties into oil and fry, turning halfway through, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

Melt 1 Tbsp. butter in another large skillet over medium heat. Working in 2 batches and adding remaining 1 Tbsp. butter between batches, toast buns, cut sides down, until golden brown, about 2 minutes. Transfer to plates.

Spread each bottom bun with 1 Tbsp. wasabi mayonnaise. Top each with some cabbage and a patty. Spoon reserved egg salad over and close burgers.
Do ahead: Egg salad can be made 1 day ahead; cover and chill. Patties can be formed 12 hours ahead; cover and keep chilled.

These cabbage rolls are filled with veggies and juicy ground pork but they would go beautifully with some ground turkey or chicken, or even some tofu if you want to keep it vegetarian!

Pork Cabbage Rolls

Savoy Cabbage (8-12 outer leaves)

Ground Pork

White or Yellow Onion (chopped)

Carrots (chopped)

Scallions (chopped)

White Rice

Garlic Cloves (grated)

Ginger (grated)

tbsp. Soy Sauce

tbsp. Fish Sauce

Remove 8-12 outer leaves from the cabbage. Blanch for 2-3 minutes or until pliable.

Use a small paring knife to remove the thick stem from the cabbage leaves. Cut in a v-shape making sure you only remove the stem.

Combine ground pork, onions, carrots, scallions, shiitake mushrooms, cooked rice, garlic, ginger, egg, soy sauce, and fish sauce into a bowl. Mix until well combined.

Make a filling tester by making a small meatball. Boil for 4-5 minutes or until cooked through. Adjust any seasonings if needed.

Place a cabbage leaf on a cutting board or mat, curl side facing up. Add in about 1/2+ cup of filling to the center. Roll upwards half way, fold in the sides, then continue rolling to secure (like a burrito).

Place the cabbage rolls into a steamer basket and steam for 10-15 minutes, depending on how big your rolls are. Internal temperature should read at least 165 degrees F.

Serve with chili crisp or your favorite sauce and enjoy!

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THICC bois 🥬 #cabbage #cabbagerolls #foodtiktok #easyrecipe #food

The ideal grilled cabbage is smoky and sweet, with crackly leaves and a core that yields to a knife and fork. To make that a reality and ensure it isn’t dry, tough or bland, soak the cabbage wedges in water and salt while the grill heats. The wet brine will soften and season every bit of the hardy vegetable (like in <a href="https://cooking.nytimes.com/recipes/1023416-kimchi">kimchi</a> and <a href="https://cooking.nytimes.com/recipes/1013368-sauerkraut?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=12">sauerkraut</a>). Once the cabbage is drained and over the grill’s flame, the water trapped in the crevices will steam the inner leaves, while the cabbage’s surfaces will crisp and brown. A smoky-citrusy butter melts into the wedges, adding richness and luxury, but a <a href="https://cooking.nytimes.com/recipes/1019393-buttermilk-blue-cheese-dressing?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=13">creamy dressing</a> or a <a href="https://cooking.nytimes.com/recipes/1022368-nuoc-cham?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1">bright sauce</a> would be great, too.

Grilled Cabbage With Paprika-Lime Butter

green, red or Savoy cabbage (about 2 pounds)

Kosher salt (such as Diamond Crystal)

unsalted butter, softened

Top 28 savoy cabbage recipes from across the web

The most viewed savoy cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 28 savoy cabbage recipes from across the web

The most viewed savoy cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colcannon

Sausage and Cabbage

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Borscht

Homemade Chestnut Pasta with Pork a...

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Minestrone soup recipe by Jamie Oli...

Pan-fried duck breast with creamed ...

Quick sausage casserole with Savoy ...

Crispy Golden Shrimp Burgers

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Grilled Cabbage With Paprika-Lime B...

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Sauteed Savoy Cabbage with Bacon

Stuffed Cabbage With Lemony Rice an...

Cheesy Cabbage Gratin

Savoy cabbage with oatmeal

Vegan Singapore noodles

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Grilled salmon, braised cabbage wit...

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The most viewed savoy cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine