What Is Savoy cabbage and How Can I Use It?
If savoy cabbage has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 17 recipes to try it in.
| In Chinese: | 开胃菜白菜 | |
| British (UK) term: | Savoy cabbage | |
| en français: | chou | |
| en español: | berza |
Recipes using savoy cabbage
There are 17 recipes that contain this ingredient.
Buttermilk Herbed Coleslaw
Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!
Corned Beef & Cabbage (Stovetop)
Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.
German Cabbage Rolls (Kohlrouladen) - traditional
"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.
German Cabbage Rolls (Kohlrouladen) - traditional
"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.
Alpine Mushroom Pasta
A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.
Lemon Pressed Cabbage
Lemon pressed cabbage is a quick Japanese-style pickle: savoy cabbage, cloud ear mushrooms, and thin lemon slices salted and weighted for an hour into a crunchy, refreshing side.
Linguine with Brussel Sprouts Barigoule
Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.
Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte
Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe
Roulade of Turkey with Foie Gras & Sauterne Sauce ...
Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.
Sauteed Greens for Piadini
Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.
Roulade of Turkey with Foie Gras & Sauterne Sauce
Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a Sauterne and sun-dried cherry reduction and crispy sweet potato julienne.
Noodles & Cabbage
Noodles and cabbage: a rustic Italian Alpine-style baked casserole layering fettuccine with savoy cabbage, potatoes, melted soft cheese, and brown butter perfumed with sage. Vegetarian comfort food from the mountains.
Cabbage & Bacon (Irish)
Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.
Savoy Cabbage & Corn Chowder
Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.
Vegetable Soup (Zuppa Di Verdure)
Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.
Savoy Wedges with Cheese Sauce
Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.
