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Apr 19, 2010 03:05 PM

I have a head of Savoy 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.