Savoy Cabbage Recipe for Savoy Cabbage Vegetables

Name: Savoy Cabbage
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4
Ingredients: Savoy Cabbage 1 pc; shallots 2-3 pc; bacon cubes 100 g; butter 30 g; Maize starch 1 tsp; Cream 1 mug; Vegetable broth 1 tsp; Salt 1/4 tsp; black pepper grounded 4-6 pinches; Cayenne pepper 1 pinches; nutmaeg 4 pinches

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Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Savoy Cabbage recipe I serve you in this post.

Savoy cabbage is a great side dish for roasts, poultry and game.

In autumn and winter it goes excellently with strong sauces, it simply works and is healthy!

Did you know? The ruffled cabbage can compete with the lemon in terms of its vitamin C content.

Therefore, many raw food fans eat the tender leaves without cooking and cut the leaves finely as an insert in autumnal and winter salads.

If you want to preserve your intestines, you prefer to boil the leaves, so the cabbage is more digestible.

The savoy cabbage has many regional names: Welschkohl, Welschkraut, Savoyenkohl, Savoyer Kohl, and Schavur are well-known names.

In Swiss German it is called Wirz or Köhli and in Austria it is simply cabbage.

Please read on! Let us show you several variants of the preparation that will make you survive in all situations. Wish you good luck!

Table of Contents

1. Recipe Savoy Cabbage
2. Nutritional Information
3. Top Tips for Preparing Savoy Cabbage Vegetables
4. How can you Season Savoy Cabbage?
5. Other Side Dishes Recipe with Vegetables

1. Recipe Savoy Cabbage

Here now the step by step instruction with many photos to the Rahmwirsing.

The derivations you will succeed with the help of the table and tips! You can use the comment function to send me a cooking question directly!

Savoy Cabbage

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 559

Total Time 30 Min.

Preparation Time 18 Min.

Cook Time 12 Min.

Simple guide to prepare savoy cabbage vegetables

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Ingredients

1	pc	Savoy Cabbage (I like organic quality)
2-3	pc	shallots (or yellow onions)
100	g	bacon cubes (optionale Zutat)
30	g	butter (I like Ghee)
1	tsp	Maize starch (for binding the cream sauce)
1	mug	Cream (optional, you can also use soy cream)
1	tsp	Vegetable broth (I use organic vegetable broth)
1/4	tsp	Salt (I like Himalayan salt)
4-6	pinches	black pepper grounded
1	pinches	Cayenne pepper
4	pinches	nutmaeg

Instruction

Savoy cabbage head — Savoy head photographed as a whole

Prepare cabbage

Place the savoy cabbage on a board and remove the wilted outer leaves.

Remove the cabbage leaves until the yellow head is about the size of a tennis ball in front of you.

Cut out the stalk and tear to pieces. Wash and dry the leaves.

Savoy cabbage leaves and saucepan — The savoy cabbage leaves without stems when placed in boiling salted water.

Blanch cabbage

Take the savoy cabbage leaves individually and cut out the strong V-shaped stalks.

Bring a large pot of water to the boil and season with plenty of salt.

The water may taste like sea water.

Cooking savoy cabbage — Savoy cabbage leaves in salted boiling water.

Cook cabbage

Place the prepared savoy cabbage leaves in the boiling water and cook for about 6 minutes.

The leaves are ready when they can be easily torn.

Pour off the savoy cabbage leaves after about 6 minutes.

Pour Cabbage

Pour the savoy cabbage leaves into a sieve.

Cooked savoy cabbage and ice water to cool. Proper blanching brings wonderfully robust vegetables to your plate.

Cool down

How to cool savoy cabbage leaves under running water or prepare an ice water.

Let the cooked savoy cabbage leaves cool in ice water.

Green color

Put the leaves in the ice water and cool them down.

This preserves the green colour of the vegetables.

Cooked savoy cabbage leaves in a colander — Drain the savoy cabbage leaves in a colander.

Drain cabbage

Drain the leaves on a sieve and squeeze well.

Cut cooked savoy cabbage — Cut the cooked savoy cabbage into thin strips.

Cut cabbage

Lay on top of each other like savoy cabbage leaves and cut into fine strips with a knife.

Cut the onion into fine cubes. — Cut the onion halves into cubes.

Prepare onion

Cut the onion or shallots in half. Halved onions are easier to peel!

Cut the peeled and halved onion or shallot into very fine cubes.

Sweat the vegetables. — Sweat the onion and garlic until translucent.

Sauté onion

Sauté the onion cubes in some butter or…

Bacon and onion pan — Diced bacon and onion in the pan while sweating.

Add bacon

Optionally, fry the bacon cubes until crispy and add the onions.

Mix the cornstarch. — Mixing cornstarch to thicken.

Prepare cornstarch

Mix the cold cream with the Cornstarch.

Cream sauce for savoy cabbage — Cream, bacon and onions in a saucepan.

Finish sauce

Add the prepared cream to the onion or bacon onion cubes and bring to the boil.

Season with vegetable broth, salt, pepper, nutmeg and cayenne pepper.

Prepare ready

Gently squeeze out the finely chopped savoy cabbage strips again and add to the cream to make the savoy cabbage vegetables.

Arrange quickly and enjoy as a side dish.

Enjoy your meal!

Video

The Low Carb variant is prepared without corn starch. Reduce the cream by half before seasoning.

The preparations in the table are relatively simple. If you have any questions, please use the comment function.

In star gastronomy, only the light green leaves are used in the side vegetables. Dark green leaves and yellow leaves end up in the staff stew.

2. Nutritional Information

3. Top Tips for Preparing Savoy Cabbage Vegetables

In order to make the preparation easy for you, here is a small overview first.

This will really put your cooking skills to the front!

Buy fresh savoy cabbage, at best organic quality without harmful pesticides.
The outer leaves come into the rabbit hutch or onto the compost, so please don’t go crazy if the outer leaves are a little wilted.
It goes from the outside to the inside: Remove the leaves and wash them thoroughly.
When the Savoy cabbage head has finally reached the size of a tennis ball, you can cut it in half and remove the stalk.
Cut the coarse stalk out of the middle of the leaves in V-shape.
Blanch the leaves in boiling salt water until al dente, then cool in ice water or under running cold water.
Blanching (boiling in salt water and then shock-cooling) preserves the green colour!
Cut the savoy cabbage leaves and finish Final with butter, cream, bacon cream or soy cream.
Salt, pepper, nutmeg and cayenne pepper have proven their worth for refining and seasoning.

How long must savoy cabbage cook? The cooking time is about 5-6 minutes. The cabbage leaves can be easily torn after cooking.

Cooked savoy cabbage and ice water to cool down. Correct blanching brings wonderfully thorough vegetables to the plate.

4. How can you Season Savoy Cabbage?

So that you get to know immediately some variants, you find here immediately one 🙂 Wirsingtable. Please blanch the leaves before preparation!

Savoy Cabbage with Butter	savoy cabbage leaves, butter, salt, pepper, nutmeg, cayenne pepper
Savoy Cabbage with Ghee	savoy cabbage leaves, ghee, salt, pepper, nutmeg, cayenne pepper
Savoy Cabbage with Cream	savoy cabbage leaves, cream, salt, pepper, nutmeg, cayenne pepper
Savoy Cabbage with Bacon	savoy cabbage leaves, fried bacon cubes, salt, pepper, nutmeg, cayenne pepper
Savoy Cabbage with Bacon and Cream	savoy cabbage leaves, fried onion cubes and bacon cubes, cream, salt, pepper, nutmeg, cayenne pepper
Savoy Cabbage with Soy Cream	savoy cabbage leaves, soy cream, salt, pepper, nutmeg, cayenne pepper