Tuesday, December 17, 2013

Savoy Cabbage

Savoy cabbage can be sweeter and more tender than any other variety. The darker the leaves the more
tough they will be, so you may want to remove some of the outermost ones. This blog does a great service to Savoy, describing it's characteristics and providing multiple ways to use it. It's worth a peak, especially if you're at a loss as to what to do with cabbage besides Grandma's coleslaw.
http://cookingwithamy.blogspot.com/2010/03/all-about-savoy-cabbage.html

Savoy Cabbage Two Easy Ways

 Serve either as a side dish with pierogies, bratwurst, spaetzle, egg noodles, or any other meats like round steak or other roasts.

 

Version #1


Cabbage
Butter
Salt and Pepper

Cut cabbage into thin strips. Saute in butter until the strips shrink down a bit and soften, about 7 minutes.

Version #2


Cabbage
Onion
Butter
Vinegar (apple cider/white wine/balsamic)
Sugar (brown/white)
Bacon (optional)
Salt and Pepper

Cook bacon, if using. Add butter, cabbage, onions, vinegar, and sugar and cook in a big pot with the lid on until soft. 

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