Home Cooking

savoy cabbage revelation


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 17

savoy cabbage revelation

hobokeg | Feb 10, 2006 11:34 AM

i decided to try it after reading about it in the River Cafe Green book. loosely following the recipes, i did one dish of braised savoy cabbage and, the following day, i did a raw salad with just the cabbage heart, shaved very thin with lemon, olive oil, and parmesan.

i was thrilled to find that the braised cabbage keeps a lot of its substance and texture, and has a wonderful rich, slightly collard green-like taste. i cooked it with garlic, tomato paste, and a little chicken stock. it was delicious and hearty.

the salad was great, the heart of the cabbage has a stonger, almost nutty flavor. the recipe called for bresaola, but i didn't have any. will try it with that next time, or with some crispy bacon, which might also be very nice.

Want to stay up to date with this post?

Recommended From Chowhound