OmManiPadmeOmelet <
[email protected]> looking for trouble wrote in
news:
[email protected]:
> In article <[email protected]>,
> "Dee Randall" <[email protected]> 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:
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
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