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Quick savoy cabbage recipe

Quick savoy cabbage recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Savoy cabbage is my favourite cabbage and I make it often in the winter. It is a good and super quick side dish for almost every dinner.

7 people made this

IngredientsServes: 4

  • 1 head savoy cabbage
  • 40g butter
  • 50ml single cream
  • salt and pepper
  • ground nutmeg

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Remove the tough outer leaves and the core. Wash and cut into small strips.
  2. Place cabbage in a large pot with boiling salted water and bring to the boil. Drain in a colander, rinse under cold water and squeeze out any water.
  3. Heat butter in a frying pan and add cabbage. Add cream and season with salt, pepper and nutmeg.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (3)

by Barbara

Yummy. I made a few changes.......Rather than boiling the cabbage I put it in a microwave safe bowl with 1/4cup water. I cooked for 5 mins then stirred and cooked another 5 mins. (Water is at a premium where I live now.).-06 Feb 2019

Best Sauteed Savoy Cabbage Recipe

The best sauteed savoy cabbage recipe follows this week, with potatoes and paprika powder, a delicious side dish along with any variant of breaded meat or meatballs. This is a recipe often found in Hungarian cuisine, and in this version, it was made in my family.

Savoy cabbage is the perfect choice for this recipe, for its aroma, texture and the benefits of cabbage , containing a series of vitamins and fibres. You will see that it is an easy and quick recipe, it can be cooked by anyone, without too much culinary experience.

Quick savoy cabbage recipe - Recipes

I cannot recount how many panettone slices I had during the Christmas festivities. I spent new year and Epiphany in Italy so after Christmas the feast carried on.. and on and on.. this morning I went on the scales and yes .. thanks God Christmas is over. Like many of us I could do with some lighter food.

This year I have rediscovered cabbage. I do like eating cabbage but I have never been very creative with it. I have always thought of it as being too smelly and not delicate enough to create interesting dishes. To my surprise on my last visit to Italy I have noticed how many restaurants in Northern Italy use cabbage to make delicious risottos, yummy rolls and many posh dishes.

Cabbage is very healthy, a natural anticancer, so rich in vitamins and nutrients and it is light too. Great on a diet.

I made this cabbage risotto in no time and I was surprised by how delicate its flavour was. If you want you can add some pieces of bacon or sausage for extra flavour.



Wash the cabbage, remove its outer leaves and chop it into stripes

Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil

Add the cabbage, stir for a couple of minutes, add the stock cube, cover it up with boiling water and cook for 20 minutes

Add the rice, stir well then add boiling water. Cook for 15-18 minutes according to packet instructions and keep topping up with hot water as it dries out

Switch the heat off, add 3 tbsp of grated Parmesan cheese and stir it in well. Sprinkle with chopped parsley and with a dash olive oil.

Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven, cover, and bring to a boil.

Add cabbage wedges and 1/2 teaspoon salt. Simmer, covered, for 8 to 10 minutes.

Turn cabbage carefully, and simmer an additional 8 minutes or until tender.

Pour off the water and return the pan to low heat until the moisture has evaporated. Add the melted butter and mix to coat the boiled cabbage thoroughly.

Sprinkle the cabbage with salt and pepper, seasoning to taste.

Recipe Variations

  • Use chicken or vegetable broth in place of the water.
  • Replace the salt with about 1/2 teaspoon of Creole or Cajun seasoning or a seasoned salt blend. If the seasoning is salt free, add salt to taste.
  • Drizzle the cabbage with a homemade hot pepper sauce. Fill a sterile jar with cleaned, chopped hot or mild peppers. If the peppers are small, cut a slit in them or pierce them. In a saucepan over high heat, bring some distilled white vinegar to a boil. Pour the hot vinegar over the peppers. Seal the jars and refrigerate for a week or two before using it.

Is It Better to Boil or Steam Cabbage?

Boiling is a traditional way to prepare cabbage, though steamed cabbage is another popular option. The results are similar because the goal is to have fork-tender cabbage. Boiled cabbage is notoriously smelly and steaming is often thought of as a less aromatic way to cook the vegetable. However, the pungent smell is actually the result of overcooked cabbage boil it just until tender and you won't have a stinky kitchen.

Is Boiled Cabbage Healthy?

Boiled cabbage is an excellent way to take advantage of the vegetable's nutrients. Cabbage is packed with vitamins C and K, and a good source of potassium, magnesium, and phytonutrients. It's low in calories, though the butter in this recipe adds calories to the dish. Additionally, the insoluble fibers in cabbage can keep the digestive system healthy and the soluble fiber and phytosterols may help reduce "bad" LDL cholesterol levels  .

Adding Flavor To Pan Fried Cabbage:

Sautéed cabbage recipes can be plain and simple like the one I’m sharing today. I simply use melted butter to cook the cabbage, and add my favorite Irish spices, salt and pepper.

But don’t be afraid to get creative, and jazz up your cabbage by adding a few extra ingredients. You can sauté onions in the pan before adding the cabbage. Minced garlic also works great.

If you’d like to add a little bacon flavor, you can also substitute the butter in this recipe with bacon grease.

Now that adds a little extra saturated fat. If you’re watching your fat intake you can also reduce the butter and use a combination of butter and oil.

I prefer the flavor of butter, but olive oil works great too. I don’t like using coconut oil for this recipe – I find it’s flavor overwhelms the cabbage. But my palate is trained to appreciate butter and cabbage.

A sprinkling of red pepper flakes at the very end is extra tasty and spicy, but definitely not an Irish garnish. However, in modern day Ireland, spicy foods are far more popular than in years gone by.

Steamed Cabbage Recipe 2 Ways

Whether you use the stove or the microwave, steamed cabbage is a fantastic and healthy dish. It is a quick and easy side that works great with beef, pork, ham, and sausage.

Surprisingly, cabbage is one of the few things that actually cooks well in the microwave. If you don't have a stovetop steamer or steamer basket, use the microwave. No microwave or steamer? Not a problem. All you need is a large pot (stockpots work well here) with a lid and a metal colander to steam on your stovetop.

Steaming any vegetable is a breeze no matter what tools are at your disposal. You'll find that steaming is one of the best ways to enjoy many of your favorite veggies. You get to enjoy their natural flavor and nutrition, yet it's enhanced with this simple cooking method and a little seasoning. This recipe shows you how to steam cabbage such as a classic green cabbage, you can use any member of the cabbage family, including red, napa, savoy, or even bok choy. Cooking times may need to be adjusted, depending on what you use—experiment and see what works best for you.

For steamed cabbage, you can keep it very simple—the addition of butter and salt lets that delicious cabbage flavor shine. If you like, add freshly chopped dill with 2 tablespoons of sour cream instead of the butter. Or just add a few of your favorite dried herbs to the butter and salt.

Recipe Summary

  • About 4 tbsp. butter, divided
  • 1 small head savoy cabbage (about 1 1/2 lbs.), cored and cut into 8 wedges
  • About 3/4 tsp. kosher salt
  • About 1/2 tsp. pepper
  • 1 garlic clove, chopped
  • 1 ½ teaspoons chopped fresh thyme leaves, plus thyme sprigs
  • ¼ teaspoon nutmeg
  • 1 tablespoon flour
  • 1 cup heavy whipping cream
  • ¾ cup shredded aged gouda cheese*
  • ½ cup fresh bread crumbs

Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°.

Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper cook, turning once, until lightly browned, 5 to 7 minutes.

Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more.

Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly).

Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes.

Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper.

*Look for a gouda that's light golden or caramel colored and aged at least 18 months. A sauté pan is a frying pan with sides about 2 in. high.

Recipe Summary

  • 1 head cabbage
  • 2 tablespoons light olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste

Preheat oven to 350 degrees F (175 degrees C).

Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.

Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.

Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.


Step 1: Cut the small head of cabbage in half and remove core. Cut into quarters. Cut each quarter into large chunks. You will have about 8 generous cups.

Step 2: Mix 1/4 cup chile crisp, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon sesame oil and 4 cloves of garlic in a small dish.

Step 3: Heat a very large deep, nonstick skillet (or use 2 smaller skillets) over medium until a drop of water sizzles on contact. Add 2 tablespoons vegetable oil and cabbage.

Step 4: Using a splatter guard, cook, stirring often, until cabbage is bright green and crisp-tender, 6 to 8 minutes. (Napa cabbage will cook the fastest green cabbage will take the longest. Taste a piece to determine the texture you’ll enjoy.)

Step 5: Stir in chile crisp mixture. Cook and stir to coat the cabbage well, about 1 minute.

Step 6: Transfer to a large serving platter. Sprinkle with cilantro and peanuts, if using. Serve with rice, if you like.

If I feel like boosting Savoy Cabbage Salad to make it a main dish, I like adding some white beans or chickpeas and some colorful veggies.

Some of my favorites are red bell pepper, raw broccoli florets, sun-dried tomatoes, and kalamata olives.

And if you like fruit in your salad, sliced apples or Mandarin orange segments are great additions.


  1. Fyren

    You are wrong. Email me at PM.

  2. Randale

    Quite right! The idea is good, I agree with you.

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