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Savoy Cabbage

Submitted by ypm on Tue, 07/28/2009 - 09:37

YOUR PRODUCE MAN'S

Savvy Savoy Cabbage Recipes

WINTER SAVOY SALAD

Ingredients

4 cups Savoy Cabbage (cored, thin sliced)

2 cup Carrots (thinly julienne cut)

1 ea Granny Smith Apple (quarter, core, slice crosswise 1/8 inch thick)

1 cup Raisins

3 TBS Apple juice

3 TBS Fresh lemon juice

2 TBS Apple Cider Vinegar

1 TBS Olive oil

1/2 tsp Caraway seeds, lightly crushed

to taste Salt & Pepper

Instructions

  • In a mixing bowl, whisk together Apple Juice, Lemon Juice, Vinegar,
    Olive Oil and Caraway Seeds. Season with Salt and Pepper.
  • Add the Savoy Cabbage, Carrots, Raisins and Apples. Toss to coat.
  • Let stand at room temperature, tossing occasionally, for about 30 –
    45 minutes, allowing flavors to blend, and allowing the cabbage to wilt.

    • SOUTHERN SAVOY

    Ingredients

    3/4 lb Sliced bacon

    2 lb Savoy cabbage

    2 bunches Mustard greens

    6 ea Garlic cloves (minced)

    3 TBS Butter

    3 TBS Extra-virgin olive oil

    to taste Salt & Pepper

    Instructions

  • Cut bacon into ½” pieces and place in a frying pan. Cook
    over medium heat until crisp. Transfer bacon with a slotted spoon to paper
    towels and allow to drain.
  • Thinnly slice the cabbage and take the stems off the Mustard Greens.
  • Steam the cabbage until crisp tender, about 8 – 10 minutes. Transfer
    the Cabbage to a large bowl. Cover to keep warm.
  • Now steam the Mustard Greens until tender, about 12 – 15 minutes.
    Transfer the Mustard Greens to the bowl with Cabbage. Keep covered.
  • In a small sauté pan, heat the garlic, butter and oil until the
    butter is just melted.
  • Drizzle this butter mixture over the vegetables. Toss to coat. Season
    with Salt and Pepper.
  • Top with crumbled Bacon and serve.

    • SAVOY ROLLS

    Ingredients

    1 head Savoy cabbage

    3 links Sausage (spicy-sweet)

    1 TBS Vegetable oil

    1 bunch Green Onions (chopped)

    1/4 cup Celery (fine chopped)

    1 cup Parsley (chopped)

    2 cup Cooked rice

    1 ea Egg (beaten)

    to taste Salt & Pepper

    Instructions

  • Loosen cabbage core with paring knife. Plunge whole cabbage into pot
    of boiling water. Boil gently 10 minutes, or until leaves begin to soften.
    Drain cabbage; carefully remove large outer leaves (about 10). Shred inner
    leaves.
  • While cabbage is boiling, break sausage casings and sauté meat
    in oil until brown. Drain on paper towels.
  • In a large bowl, mix rice with sausage, Green Onions, Celery, 1/2 of
    the Parsley, and egg. Season to taste.
  • Put about 2 tablespoons rice mixture in center of each leaf. Fold leaves,
    envelope style, and place seam side down (in one layer) in large skillet.

  • Pour Savoy Sauce over rolls. Sprinkle with shredded inner cabbage leaves.
    Cover skillet and simmer 30-40 minutes. Before serving, sprinkle with
    remaining one-half cup parsley.

    SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food processor
    with 1 teaspoon sugar. Add a generous pinch of dried rosemary and thyme,
    or fresh herbs of your choice.


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