Search results for
savoy cabbage
Filter Results
Sort By:
Recipes
(118)
Recipes
Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.
4.3
(4.25)
Recipes
Cut into little squares for an appetizer, or serve wedges for a vegetarian main or standout side.
Recipes
Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.
4.0
(3.75)
Recipes
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Recipes
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
5.0
(5)
Quick
Recipes
We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
4.0
(4.19)
2.7
(2.66)
Vegan
Recipes
The most common type of cabbage is round, smooth-leafed green cabbage, but there are many other varieties to choose from. Smooth-leafed cabbage can be green or red, round, conical, or even flat. Each has a different flavor and texture. I find red cabbage to be a bit more pungent in flavor and to have thicker, tougher leaves. Savoy cabbage is round with thin, light yellow-green, crinkled leaves; it is my favorite for braising. Napa cabbage is an elongated light green cabbage with very tender leaves that have broad, light-colored ribs. This cabbage cooks quickly and makes a great coleslaw. Other cabbages include Asian varieties, bok choy, tat-soi, and mizuna to name a few. These are loose-leaved and dark green in color and are best suited for cooking (except young mizuna, which is an excellent salad green). When choosing cabbages, select brightly colored, compact heads. They should be firm and feel heavy. Loose-leafed cabbages should not be yellowing or wilted. Remove and discard any damaged or wilting outer leaves. Remove the core from headed cabbage. This is unnecessary for the loose-leafed varieties. Braised savoy cabbage is a versatile and stellar winter dish, served either by itself or as an accompaniment to braised duck or chicken or fried sausage.
Quick
Recipes
Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.
3.7
(3.67)
Vegan
Recipes
The leftover Savoy cabbage from our <epi:recipelink id="351167"">Winter Minestrone</epi:recipelink> makes a quick and easy side dish when thinly sliced and sautéed with some scallions and garlic. It tastes great with pork chops, chicken, or fish.
Quick
Recipes
For a nice variation, try making this one with Napa cabbage.
Can be prepared in 45 minutes or less.
Articles
(33)
techniques
Cooking
Savoy. Red. Green. Napa. Do you know all the different types of cabbage? And what they're good for? You best brush up.
Alex Delany
Cooking
This seared Savoy cabbage makes for a texture-rich--and somewhat noisy--supper
Julia Bainbridge
Cooking
Tired of the trendy green? Take a little break and check out the lovely leaves of the savoy cabbage instead
Bon Appétit
Culture
One ingredient at its seasonal peak and delicious things to do with it.
Diane Chang
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Videos
(144)
icon
It sounds weird, but you should char your vegetables. Here's why.
icon
Crispy skin salmon and crunchy napa cabbage make a perfect pair, and you can keep it all in one skillet with this recipe.
icon
Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
icon
The genius of this pasta recipe is in the contrast of the textures and flavors.
icon
Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
icon
How to make a frittata with mushrooms, leeks, and fontina cheese.