Savoy Cabbage

In article <[email hidden]>,

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a clue.
Thanks,
Dee Dee

I like it as stuffed cabbage rolls, sliced up in oriental soups or stir
fry's, ore even just sliced large and steamed with sausages. :-)

Use it any way you would regular cabbage, and IMHO it's BETTER.

I find it to have more flavor.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a
clue.
Thanks,
Dee Dee

Savoy cabbage makes an excellent side dish if you cut it in thin strips and
fry it for just a few seconds.

Joyce

"Joyce Hanssen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a
clue.
Thanks,
Dee Dee

Savoy cabbage makes an excellent side dish if you cut it in thin strips
and
fry it for just a few seconds.

Joyce

And by frying I mean deep frying :-)

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me
what ethnic/country recipe lends itself best to savoy cabbage. I
haven't a clue. Thanks,
Dee Dee

Cabbage rolls! Or this lovely Austrian recipe for savoy cabbage soup
(Kohlminestraussauppe from Austrian Cooking & Baking)

3 pints stock
1-1/2 lb. savoy cabbage
5 oz. bacon fat
4 oz. rice
2 oz. parmesan cheese
1 onion
salt, pepper & marjoram

Cut bacon fat into cubes and melt over a low flame. Add chopped onion and
fry well until golden brown. Shred greens (cabbage) finely, scald with
boiling water. Drain and add to onions with stock, salt, pepper and majoram
to taste. Add rice Simmer until greens (cabbage) and rice are tender.
Serve with grated cheese. Alternately, the greens (cabbage) can be added to
the fried onion (no scalding), remaining procedure as described above.

Jill

In article <[email hidden]>,

Joyce Hanssen said:

"Joyce Hanssen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a
clue.
Thanks,
Dee Dee

Savoy cabbage makes an excellent side dish if you cut it in thin strips
and
fry it for just a few seconds.

Joyce

And by frying I mean deep frying :-)

<lol> I've sautee'd it with butter and olive oil, with onions....
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me
what ethnic/country recipe lends itself best to savoy cabbage. I
haven't a clue. Thanks,
Dee Dee

I like it as stuffed cabbage rolls, sliced up in oriental soups or
stir fry's, ore even just sliced large and steamed with sausages. :-)

Use it any way you would regular cabbage, and IMHO it's BETTER.

I find it to have more flavor.

I was going to suggest woking it and putting it in soups too. There are a
ton of soup recipes if you just type in savoy cabbage soup recipe in the
search field. First one that popped up looked really good. I have not
tried this yet but intend to:

Prep Time : 1hr
Cook Time : 1hr
Course : Soup
Type of Prep : Boil
Cuisine : Italian
Occasion : Winter

Another wintry recipe that will warm both body and kitchen, and is quite
adaptable too.
INGREDIENTS:

1 1/4 pounds Savoy cabbage, shredded and chopped
4 fresh, lean, mild sausages
3/4 cup medium-grained rice suitable for soups (Originario or Maratelli for
example) , or brown rice
1 1/2 quarts light broth (you don't want something too salty or too
flavorful), simmering
1 medium-sized white onion, minced
2 tablespoons olive oil
3 tablespoons Freshly grated Parmigiano
Salt & pepper to taste
(Optional): 1/3 pound (150 g) fontina cheese, chredded
PREPARATION:

Once you have minced the onion, sauté it in the oil in a pot over a
moderate flame, until it becomes translucent and light golden in color. Add
the shredded, chopped cabbage and a few tablespoons of broth, and continue
simmering until the cabbage is tender.

In the meantime boil the sausages in water for about a half hour, then
drain them, peel away the skins, and use a fork to break them up. Stir them
into the cabbage mixture, cook a few minutes more, and then stir everything
into the boiling broth, together with the rice. Simmer the soup until the
rice is done to your taste, season the soup with salt and pepper to taste,
stir in the grated cheese, and serve.

This soup lends itself well to vatiations. For example, you could omit the
sausages and use brown rice; simmer the soup in an oven proof pot, and when
it's done, shred some Fontina cheese over it and run the pot under a
broiler to melt the cheese. If you use a terracotta pot, the presentation
will be very pretty.

The wine? A light zesty red wine along the lines of a Cabernet from the
Veneto or a Tocai Rosso. Also, the soup should be thick, but not dry. In
other words, there should be enough liquid so you need to eat it with a
spoon.

Serves 4-6 Suggested Reading

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me
what ethnic/country recipe lends itself best to savoy cabbage. I
haven't a clue. Thanks,
Dee Dee

Cabbage rolls! Or this lovely Austrian recipe for savoy cabbage soup
(Kohlminestraussauppe from Austrian Cooking & Baking)

3 pints stock
1-1/2 lb. savoy cabbage
5 oz. bacon fat
4 oz. rice
2 oz. parmesan cheese
1 onion
salt, pepper & marjoram

Cut bacon fat into cubes and melt over a low flame. Add chopped onion and
fry well until golden brown. Shred greens (cabbage) finely, scald with
boiling water. Drain and add to onions with stock, salt, pepper and
majoram
to taste. Add rice Simmer until greens (cabbage) and rice are tender.
Serve with grated cheese. Alternately, the greens (cabbage) can be added
to
the fried onion (no scalding), remaining procedure as described above.

Jill

Thanks, that sounds good. I like the addition of rice. We had an Italian
soup (Mario's Farmwife's potato & beet greens) last night and it was very
good. I have on hand "Organic Free Range Chick Broth - 32 oz." and "Swanson
Organic Beef Broth 99% fat free - 32 oz" Which might you suggest, Chicken or
Beef broth for this recipe.

I'm excited about this recipe too. Ice pellets for 24 hours in the
forecast.
Dee Dee

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me
what ethnic/country recipe lends itself best to savoy cabbage. I
haven't a clue. Thanks,
Dee Dee

Cabbage rolls! Or this lovely Austrian recipe for savoy cabbage soup
(Kohlminestraussauppe from Austrian Cooking & Baking)

3 pints stock
1-1/2 lb. savoy cabbage
5 oz. bacon fat
4 oz. rice
2 oz. parmesan cheese
1 onion
salt, pepper & marjoram

Cut bacon fat into cubes and melt over a low flame. Add chopped onion and
fry well until golden brown. Shred greens (cabbage) finely, scald with
boiling water. Drain and add to onions with stock, salt, pepper and
majoram
to taste. Add rice Simmer until greens (cabbage) and rice are tender.
Serve with grated cheese. Alternately, the greens (cabbage) can be added
to
the fried onion (no scalding), remaining procedure as described above.

Jill

Thanks, that sounds good. I like the addition of rice. We had an Italian
soup (Mario's Farmwife's potato & beet greens) last night and it was very
good. I have on hand "Organic Free Range Chick Broth - 32 oz." and "Swanson
Organic Beef Broth 99% fat free - 32 oz" Which might you suggest, Chicken or
Beef broth for this recipe.

I'm excited about this recipe too. Ice pellets for 24 hours in the
forecast.
Dee Dee

Dee Randall said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me
what ethnic/country recipe lends itself best to savoy cabbage. I
haven't a clue. Thanks,
Dee Dee

Cabbage rolls! Or this lovely Austrian recipe for savoy cabbage soup
(Kohlminestraussauppe from Austrian Cooking & Baking)

3 pints stock
1-1/2 lb. savoy cabbage
5 oz. bacon fat
4 oz. rice
2 oz. parmesan cheese
1 onion
salt, pepper & marjoram

Cut bacon fat into cubes and melt over a low flame. Add chopped
onion and fry well until golden brown. Shred greens (cabbage)
finely, scald with boiling water. Drain and add to onions with
stock, salt, pepper and majoram
to taste. Add rice Simmer until greens (cabbage) and rice are
tender. Serve with grated cheese. Alternately, the greens (cabbage)
can be added to
the fried onion (no scalding), remaining procedure as described
above.

Jill

Thanks, that sounds good. I like the addition of rice. We had an
Italian soup (Mario's Farmwife's potato & beet greens) last night and
it was very good. I have on hand "Organic Free Range Chick Broth -
32 oz." and "Swanson Organic Beef Broth 99% fat free - 32 oz" Which
might you suggest, Chicken or Beef broth for this recipe.

I'm excited about this recipe too. Ice pellets for 24 hours in the
forecast.
Dee Dee

Eeeep! Ice! Seems either broth would work. The cookbook I referenced
doesn't specify. What would they use in Austria? I'd use chicken broth 🙂

Jill

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a clue.

Savoy cabbage leaves tend to be thin and brittle and so don't lend
themselves well to stuffing but still there are hundreds of cabbage
recipes to choose from.

http://www.justvegetablerecipes.com/inxcab.html

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me
what ethnic/country recipe lends itself best to savoy cabbage. I
haven't a clue. Thanks,
Dee Dee

I like it as stuffed cabbage rolls, sliced up in oriental soups or
stir fry's, ore even just sliced large and steamed with sausages. :-)

Use it any way you would regular cabbage, and IMHO it's BETTER.

I find it to have more flavor.

I was going to suggest woking it and putting it in soups too. There are a
ton of soup recipes if you just type in savoy cabbage soup recipe in the
search field. First one that popped up looked really good. I have not
tried this yet but intend to:

<snipped cool recipe>

Hmmmmmmm...
That gives me an idea.
I'm doing another batch of chicken feet so will have yet more chicken
foot stock. <lol>

I have Leeks, baby bok choy and savoy cabbage out in the 'frige that
needs to be used. I also have some shallots.

Might combine some of those with that stock and throw in some
Shiratake...... ;-d

Danke!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:

> I bought the most beautiful, perfect head of savoy cabbage I've ever
> seen. Average size. Besides a raw cabbage salad, can anyone tell me
> what ethnic/country recipe lends itself best to savoy cabbage. I
> haven't a clue. Thanks,
> Dee Dee
>
>

I like it as stuffed cabbage rolls, sliced up in oriental soups or
stir fry's, ore even just sliced large and steamed with sausages. :-)

Use it any way you would regular cabbage, and IMHO it's BETTER.

I find it to have more flavor.

I was going to suggest woking it and putting it in soups too. There are a
ton of soup recipes if you just type in savoy cabbage soup recipe in the
search field. First one that popped up looked really good. I have not
tried this yet but intend to:

<snipped cool recipe>

Hmmmmmmm...
That gives me an idea.
I'm doing another batch of chicken feet so will have yet more chicken
foot stock. <lol>

I have Leeks, baby bok choy and savoy cabbage out in the 'frige that
needs to be used. I also have some shallots.

Might combine some of those with that stock and throw in some
Shiratake...... ;-d

<snip>can anyone tell me

Quoted message said:

Quoted message said:

Quoted message said:

what ethnic/country recipe lends itself best to savoy cabbage

I most always google before I ask on ng's. Just getting some opinions here,
too. So -- what would 'chicken feet' be? Any particular Asian country?
:-)))
I have everything but the chicken feet, but thanks for the suggestion -- tee
hee.
Dee Dee

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me
what ethnic/country recipe lends itself best to savoy cabbage. I
haven't a clue. Thanks,
Dee Dee

I like it as stuffed cabbage rolls, sliced up in oriental soups or
stir fry's, ore even just sliced large and steamed with sausages. :-)

Use it any way you would regular cabbage, and IMHO it's BETTER.

I find it to have more flavor.

I was going to suggest woking it and putting it in soups too. There are a
ton of soup recipes if you just type in savoy cabbage soup recipe in the
search field. First one that popped up looked really good. I have not
tried this yet but intend to:

Prep Time : 1hr
Cook Time : 1hr
Course : Soup
Type of Prep : Boil
Cuisine : Italian
Occasion : Winter

Another wintry recipe that will warm both body and kitchen, and is quite
adaptable too.
INGREDIENTS:

1 1/4 pounds Savoy cabbage, shredded and chopped
4 fresh, lean, mild sausages
3/4 cup medium-grained rice suitable for soups (Originario or Maratelli
for
example) , or brown rice
1 1/2 quarts light broth (you don't want something too salty or too
flavorful), simmering
1 medium-sized white onion, minced
2 tablespoons olive oil
3 tablespoons Freshly grated Parmigiano
Salt & pepper to taste
(Optional): 1/3 pound (150 g) fontina cheese, chredded
PREPARATION:

Once you have minced the onion, sauté it in the oil in a pot over a
moderate flame, until it becomes translucent and light golden in color.
Add
the shredded, chopped cabbage and a few tablespoons of broth, and continue
simmering until the cabbage is tender.

In the meantime boil the sausages in water for about a half hour, then
drain them, peel away the skins, and use a fork to break them up. Stir
them
into the cabbage mixture, cook a few minutes more, and then stir
everything
into the boiling broth, together with the rice. Simmer the soup until the
rice is done to your taste, season the soup with salt and pepper to taste,
stir in the grated cheese, and serve.

This soup lends itself well to vatiations. For example, you could omit the
sausages and use brown rice; simmer the soup in an oven proof pot, and
when
it's done, shred some Fontina cheese over it and run the pot under a
broiler to melt the cheese. If you use a terracotta pot, the presentation
will be very pretty.

The wine? A light zesty red wine along the lines of a Cabernet from the
Veneto or a Tocai Rosso. Also, the soup should be thick, but not dry. In
other words, there should be enough liquid so you need to eat it with a
spoon.

This Italian recipe sounds similar (sausage instead of bacon) to Jill's
Austrian recipe I like. Must be a 'on the border' recipe.

I'm sorry, but I have to relate a stupid restaurant situation somewhere
either in Austria or Italy close to the border. I thought if anyone could
do it, they could, fix a nice boiled chicken. It was so darned tough it
would pull your teeth out -- I asked about it's toughness, and the waiter
said, "It's a 'walking' chicken." I'll never forget this term.
Dee Dee

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a clue.
Thanks,
Dee Dee

Italian. Sautee with garlic, salt, and pepper.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a clue.
Thanks,
Dee Dee

here you go.

Dimitri

http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/cabbage.html

It was not until 1536 in Europe that unmistakably clear descriptions of
hard-heading cabbage were recorded. At that time also a loose-heading form
called romanos, and later called chou d'Italie and chou de Savoys, for the
Italian province, was described. This "savoy cabbage," a crumpled-leaved kind
having high quality, was grown in England in the 1500's.

In article <[email hidden]>,

Dee Randall said:

Quoted message said:

Hmmmmmmm...
That gives me an idea.
I'm doing another batch of chicken feet so will have yet more chicken
foot stock. <lol>

I have Leeks, baby bok choy and savoy cabbage out in the 'frige that
needs to be used. I also have some shallots.

Might combine some of those with that stock and throw in some
Shiratake...... ;-d

<snip>can anyone tell me

Quoted message said:

Quoted message said:

> what ethnic/country recipe lends itself best to savoy cabbage

I most always google before I ask on ng's. Just getting some opinions here,
too. So -- what would 'chicken feet' be? Any particular Asian country?
:-)))

Any Asian country, plus Mexico, Belgium and Germany. ;-)

Quoted message said:

I have everything but the chicken feet, but thanks for the suggestion -- tee
hee.
Dee Dee

Any chicken stock will do. <lol>
I'd recommend wings then for more "gelly" power! ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a
clue.
Thanks,
Dee Dee

here you go.

Dimitri

http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/cabbage.html

It was not until 1536 in Europe that unmistakably clear descriptions of
hard-heading cabbage were recorded. At that time also a loose-heading form
called romanos, and later called chou d'Italie and chou de Savoys, for the
Italian province, was described. This "savoy cabbage," a crumpled-leaved
kind having high quality, was grown in England in the 1500's.

Thanks,
I think the first time I ever had 'savoy cabbage' was at the Savoy-Tivoli
Restaurant in S.F. So this surely fits.
Thinking back, that was a fun restaurant at that time (1970). I googled it,
and it looks like it is still there.
Dee Dee

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever seen.
Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a clue.
Thanks,
Dee Dee

I believe there is an Italian recipe that involves savoy cabbage and
white beans and not much else (maybe garlic and oil). I seem to remeber
reading about it in Real Fast Food by Nigel Slater.

Of course I'd want to add bacon 🙂

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bought the most beautiful, perfect head of savoy cabbage I've ever
seen. Average size. Besides a raw cabbage salad, can anyone tell me what
ethnic/country recipe lends itself best to savoy cabbage. I haven't a
clue.
Thanks,
Dee Dee

I believe there is an Italian recipe that involves savoy cabbage and white
beans and not much else (maybe garlic and oil). I seem to remeber reading
about it in Real Fast Food by Nigel Slater.

Of course I'd want to add bacon 🙂

I'll bet you're thinking of escarole -- betcha!
But, you know, I was thinking of adding cannelli beans to the recipe - great
minds.
Thanks,
Dee Dee