Curried Savoy Cabbage Recipes

CURRIED CABBAGE

Steps:

• Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot.

SAVOY CABBAGE

Steps:

• Bring a large pot of salted water to a boil, add the cabbage, and stir. Return to a boil, reduce to simmer, and cook, stirring, for 3 minutes. Drain and chill.

BUTTERED SAVOY CABBAGE

Steps:

• Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
• Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.

EASY SAVOY CABBAGE

Steps:

• Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
• Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

ROAST SAVOY CABBAGE WITH LEMON

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.

CURRIED CREAMED CABBAGE

Steps:

• Place cabbage in saucepan and cover with at least 1" water.
• Bring to a boil and simmer 5 minutes. Drain cabbage.
• In a skillet, melt butter over lowheat, and add curry powder, flour, salt, and pepper.
• Cook, stirring, for 2 minutes; remove from heat.
• Add milk slowly, while stirring to avoid lumping, and return to heat.
• Bring to a boil, stirring constantly.
• When thickened, stir cabbage into sauce and serve hot.

CURRIED SAVOY CABBAGE SOUP WITH MUSHROOMS

Steps:

• Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
• Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
• Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
• Slice the mushrooms and chop the parsley.
• Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
• Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
• SERVE:.
• Pour soup into bowls and top with mushrooms.