PASTA, GARLIC AND SAVOY CABBAGE THREADS
Steps:
- Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking whisk ricotta and Parmesan cheese together Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley.
CREAMY SAVOY CABBAGE WITH PEARS
Savoy cabbage is blanched, lightly caramelized, and then cooked in a cream sauce with pears. A delicious side that surely be a hit with your family.
Provided by walburga
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
- Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 28.5 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 6.8 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 361.6 mg, Sugar 14.3 g
SPAGHETTI WITH SAVOY CABBAGE AND BREADCRUMBS
The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached or fried eggs; or scatter with crumbled bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Cook garlic until fragrant, about 1 minute. Stir in breadcrumbs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.
- Melt remaining 3 tablespoons butter in a large high-sided skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Cook, stirring, until slightly wilted, 3 to 4 minutes. Add 1/2 cup water. Cook, covered, until tender, about 4 minutes. Uncover, and let any water in the skillet evaporate. Stir in cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.
- Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute. Stir in cheese. Transfer to a platter. Sprinkle breadcrumb mixture over top, and garnish with more cheese.
SAVOY CABBAGE WITH POTATOES
A rich and filling cold-weather dish with savoy cabbage and potatoes.
Provided by akawka
Categories Savoy Cabbage Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
- Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
- While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
- Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 20.8 g, Cholesterol 44.2 mg, Fat 14.8 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 9.1 g, Sodium 282.7 mg, Sugar 4.1 g
SAVOY CABBAGE WITH PANCETTA
Make and share this Savoy Cabbage With Pancetta recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cabbage in half lengthwise and remove the core.
- Thinly shred the cabbage and set aside.
- In a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.
- Add the onion and saute until softened, about 3 minutes.
- Add the garlic and cook for 1 minute.
- Add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.
- Increase heat to high, pour in the wine, add the caraway seeds, and cook, stirring frequently, until the cabbage has completely wilted, about 5 minutes.
- Oven--Preheat oven to 350°; transfer the cabbage mixture to a Dutch oven and season with salt and pepper.
- Cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.
- OR cook in Slow Cooker--Transfer the cabbage mixture to a slow cooker and season with salt and pepper.
- Cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on Low.
- Serve at once.
Nutrition Facts : Calories 18.4, Fat 0.1, Sodium 1.4, Carbohydrate 2.5, Fiber 0.6, Sugar 0.9, Protein 0.4
SAVOY CABBAGE WITH PEPPERS
This delightful cabbage dish is mildly spiced with caraway, mustard seed, and jalapeno to make an unforgettable phase 2 side dish.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapeno and cook, stirring, for 1 minute. Stir in chicken broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in red peppers and season with salt and pepper. (The cabbage can be made up to 8 hours ahead and stored, covered, in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.)
Nutrition Facts : Calories 48.6 calories, Carbohydrate 5.6 g, Fat 2.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 85.3 mg, Sugar 2.1 g
SAVOY CABBAGE AND PINTOS PASTA TOPPER
Make and share this Savoy Cabbage and Pintos Pasta Topper recipe from Food.com.
Provided by Wendy0
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring large pot of lightly salted water to a boil for cooking the pasta.
- Meanwhile, measure out 1/4 cup beans and mash with a fork in small bowl; set mashed and whole beans aside.
- In large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic, carrots, cabbage, thyme and salt and cook, stirring, until cabbage has wilted, 3 to 4 minutes.
- Stir in broth and reserved mashed and whole beans; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cabbage is tender, 15 to 20 minutes. Stir in parsley, vinegar and pepper.
- Shortly before sauce is ready, add pasta to boiling water. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large serving bowl. Add cabbage mixture and cheese and toss to coat. Serve immediately.
Nutrition Facts : Calories 664.5, Fat 14.5, SaturatedFat 6.2, Cholesterol 31.8, Sodium 1551.3, Carbohydrate 104.5, Fiber 15.9, Sugar 7.3, Protein 30.6
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