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I have a head of Savoy cabbage....now what?

I was thinking of slicing it really thin and then sautéing it in a mix of butter and bacon fat (ok, that might be overkill...., maybe just one of those), then add some leftover chicken broth and just slightly braise.

It's a side for a roasted pork tenderloin, and I've never made it.

I'm not asking b/c it's complicated, but I know my fellow hounds always have the BEST recipes!

Dank u wel.

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  1. PS: I guess I'm wondering if you have some suggestions to tweak the recipe.... make it more interesting....

    1. I braise my cabbage (regular, red, savoy etc.) starting with wilting it in bacon fat, no need for butter too, then add my broth or water, whatever seasonings and let it go over low heat. Sometimes, I add diced potatoes and/or apples to the mix once the cabbage is wilted....

      2 Replies
      1. re: Cherylptw

        how long to braise till delicious? (i might add some nuts or such....)

        1. re: linguafood

          It depends on how you like your cabbage..personally, I like it very well cooked so I might let it go 15 minutes or more but you can cook it about 8-10 minutes & it'll be ready.

          If I'm adding potatoes, I'll saute the cabbage a few minutes first in the grease, then add the potatoes & stock and cook until potatoes are ready

      2. That sounds like a great start - on top of that I generally also add onion, cider or some other form of apple, and a splash of balsamic vinegar.

        1. I would quarter it and roast it. Then drizzle with some EVOO and sea salt.

          1 Reply
          1. re: ipsedixit

            +1 Roasted savoy cabbage is one of my all-time favorite veggie preparations ever.

            Also great as a side with mild-flavored fish, with lemon juice and butter.

          2. I agree with the poster who asked if ou have some suggestions to tweak the recipe.... make it more interesting....can you post an update.

            1. Have you thought of a gratin? Molly Stevens has a delicious recipe that uses St Marcellin in All About Braising which you can find with a google search.

              As for tweaking, your method sounds pretty good to me. I'd let it go for 20 minutes or even longer on low heat - Savoy gets really silky and delicious when braised like that. I wouldn't add any embellishments either, but that's just me!

              1. Well, I ended up sweating half a large onion in bacon fat, and then adding the Savoy. Just let it wilt, added a splash of chicken broth, salt, pepper, and later some sugar. Probably had it on the stove for a half hour. Got all nice and soft and sweet. A little splash of Balsamic, as I didn't have cider or apples. Went really well with the pork loin.

                Thanks everyone for their input!!!

                2 Replies
                1. re: linguafood

                  Right up my German heritage alley - I think yours too, no? I forgot to mention caraway.
                  I came late to appreciating it. Starting in kindergarten, it was often my job to go to Fischer's bakery after school to pick up a "sour rye, no seeds, not sliced". Mom gave me exact change and I imagine the bakery ladies got a kick out of my singular mission. I would have had no idea what to do if they only had caraway rye, but that never happened.
                  So there was this little echo of anxiety attached to caraway for me. I omitted it the first time I made a cabbage soup that called for it, and there was something missing. So I bought it for the first time at age 55 and now use it with, among other things, anything cabbage.

                  1. re: greygarious

                    ha! caraway is one of the few things i cannot abide, despite my german heritage. it kills me when caraway is added to things I like to eat. like cabbage or bread. HATE it!!!

                2. Next time, check out Jamie Oliver's recipe for pasta with pancetta (you could use bacon), mozzarella (I use smoked mozzarella,) and savoy cabbage.

                  It has become a favorite in my house:


                  1. wir singen kohl. ja gerne.

                    next time maybe with...:

                    käse and spätzle.
                    thinly sliced as Bayerisch Kraut. of course with Speck and caraway seeds.
                    in stir-fries
                    fish roulade
                    rahmwirsing with fresh horseradish as a side is also nice
                    not eintopf weather anymore?

                    1 Reply
                    1. re: Pata_Negra

                      nah, in fact -- grilling the pork loin and throwing some zukes on the grill as well was my original intent. but the man who mans the grill was not interested >sigh<.

                      so off to the oven the tenderloin went, and the wirsing in the wok. came out nice and soft and german.

                    2. This classic Marcella Hazan recipe for smothered cabbage (cavolo sofegao) in the Venetian style.

                      Finely shred a couple of pounds of green or white or savoy cabbage. In a heavy pot (with a cover), saute a finely chopped onion over medium heat in a quarter cup of olive oil until the onion starts to color, then add a clove or two of chopped/minced garlic. Then add the cabbage and toss around. When it's good and coated, add salt and black pepper and a tablespoon of wine vinegar. Mix well, and turn the heat down to low and cover. Stir occasionally over the next 90 minutes, and add a tablespoon or two of water if it gets too dry.

                      I found the leftovers blend magnificently with linguine fini. So you can use a small portion of linguine fini (1-2 oz dry) and amplify with as much cavolo sofegao as you like! Either a garlic/oil sauce or butter/parmesan sauce. Which makes sense when you realize the central European tradition of marrying egg noodles and shredded cabbage or sauerkraut (Venice was governed for a time by Austria-Hungary in the 19th century).

                      1 Reply
                      1. re: Karl S

                        That's my favorite cabbage recipe. So simple, so good. Soft, melty texture in what is usually a sturdy veggie. I like the thin slicing blade on the food processor for preparing the cabbage.

                      2. This is one of my favorite foods. I love all cabbages and cruciferous vegetables, but I'm not sure there's a better cabbage for cooking. (Maybe bok choy? Anyhow...)

                        Next time you get a head of it, it's great in haluski. No recipe needed -- take the preparation you did, omit the vinegar, and combine with an equal amount of buttered egg noodles. Cook till you get a little caramelization all over. The definition of comfort food.

                        For a super-healthful main course, wilt large leaves, then wrap them around mild white fish and steam till done. You will likely have to cut out the center ribs of the leaves first. And if you're feeling like something a bit more substantial, cook the envelopes in butter instead of steaming. Wow.

                        2 Replies
                        1. re: dmd_kc

                          Sounds delish. I really do like cabbage, too! Not sure why I don't make it more often...

                          1. re: linguafood

                            Super cheap, quick and deliciously low brow recipe:

                            Shred your cabbage and heat a big pan.
                            Open 1 can hereford corned beef and fry breaking it up with a spatula.
                            (it's got enough of it's own fat so no oil necessary.)
                            When it's browned, stir in your cabbage adding more as it shrinks.
                            If you want to get fancy add some nutmeg

                            Serve over hot rice.

                            i like to think all the cabbage and rice offset the fattiness of canned meat - lol

                        2. stir fry part of it meat and other veggies. Lo Mein or Any kind of soup