3 Ways to Cook Savoy Cabbage
Savoy Cabbage, the strikingly beautiful, glorious green!
The beauty of Savoy Cabbage in the fields never ceases to amaze the eye as the glorious green blossoms come to fruition. Raised veins run throughout its multihued green foliage. Each leaf wrapping tighter at the center, gradually unfurling to reveal curly, crinkled leaves at the circumference. Although the leaves appear disagreeably tough, they are in fact favorably tender and slightly sweet. This makes them perfect for salads, wraps, soups, or roasting. Savoy Cabbage is packed with a variety of vitamins and minerals. It is an excellent source of Vitamin A and C, Potassium, Calcium, and Manganese.
Here are 3 ways we love to enjoy Savoy!
Photo by AnythingGoesLifeStyle
Stuffed
Quickly boil the leaves so they are flexible enough to roll and shred the stock to saute in with the mushrooms. Saute shallots, garlic, and mushrooms, stir in ricotta and spoon the mixture into each leaf and roll it. Layer the bottom of a baking dish with Tomato sauce and bake for 15-20 minutes.
Photo by EatingWell
Roasted
Simply line a baking sheet with 6-8 wedges of Savoy. Drizzle with olive oil, sprinkle with salt and pepper and roast for 15-20 minutes at 375 degrees F. Make a simple vinegarette with Orange juice, Olive oil, Balsalmic vinegar, and a pinch of sugar. Top Roasted Savoy with crushed almonds and the sweet, citrus vinegarette
Photo by SimplyScratch
Salad
Finely Chop cabbage with fresh cilantro, shredded carrots, green onion, and celery. Drizzle with your favorite sesame dressing or peanut sauce. Sprinkle with peanuts and wonton chips.
Ahoy-hoy! We’ve got Savoy!
