Savoy Cabbage With Almonds Recipes

SAVOY CABBAGE WITH ALMONDS

Savoy cabbage with almonds image

A super-healthy side dish with lightly toasted almonds to give your cabbage some crunch

Provided by Good Food team

Time 25m

Number Of Ingredients 6

Ingredients

1 Savoy cabbage , finely sliced
25g butter
1 tbsp olive oil
1 garlic clove , sliced
1 rosemary sprig, leaves finely chopped
100g blanched almond

Steps:

Steam or microwave the cabbage until just cooked. Melt the butter with the oil in a large frying pan or wok, then add the garlic, rosemary and almonds. Cook, stirring the almonds for about 2 mins or until they start to brown. Tip onto a plate. Add the cabbage to the pan, stir in the leftover buttery juices, then return the almond mixture to the pan. Season well and tip into a serving dish.

Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium

SAVOY CABBAGE WITH POTATOES

Savoy Cabbage with Potatoes image

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

Ingredients

½ pound fingerling potatoes
1 ½ pounds savoy cabbage
3 tablespoons salted butter
½ cup diced Taleggio cheese
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh sage
salt and freshly ground black pepper to taste

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

ROASTED SAVOY CABBAGE WITH RAISINS

Roasted Savoy Cabbage with Raisins image

Categories Fruit Side Roast Vegetarian Raisin Fall Cabbage Gourmet Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons golden raisins
1 large head Savoy cabbage (2 1/2 pounds), quartered and cored
2 1/2 tablespoons peanut oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
2 fresh thyme sprigs

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Soak raisins in very hot water to cover in a small bowl 30 minutes, replacing hot water once or twice as it becomes tepid.
Tear cabbage into large pieces.
Heat oil in a 12-inch heavy ovenproof skillet or pot over moderately high heat until hot but not smoking, then add cabbage in 5 batches, adding some salt and pepper with each batch, stirring, and adding next batch as previous batch begins to wilt. (Some cabbage will brown.) Add butter and thyme and cook, stirring frequently, until all cabbage is wilted, about 3 minutes. Drain raisins and add to cabbage, then transfer skillet to oven and roast, stirring every 10 minutes, until cabbage is tender, 30 to 40 minutes. Discard thyme sprigs before serving.

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