Savoy Cabbage Soup Recipes

Steps:

• In a Dutch oven heat olive oil and bay leaves.
• Add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender.
• Add white Bryra wine and reduce by half.
• Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover.
• Bring the soup to a full boil and reduce to a simmer for 20-minutes.
• Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste.
• Place soup in warm bowls adding 1-cup fresh baby spinach and serve.

Steps:

• Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
• Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Steps:

• Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
• Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
• Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
• Slice the mushrooms and chop the parsley.
• Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
• Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
• SERVE:.
• Pour soup into bowls and top with mushrooms.

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

Steps:

• Put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered.
• Simmer until potatoes are cooked.
• Puree 1/2 the soup.
• Add corn and milk.
• Cook for a couple minutes, until corn is cooked and soup is heated through.
• Top with some freshly picked thyme and serve with a salad or fresh biscuits.

Steps:

• Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
• Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

Steps:

• Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
• Transfer cabbage to a large bowl. Add carrots and red onion.
• Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
• Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

Steps:

• Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
• Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
• Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
• Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
• Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
• Serve with oven-warm bread.

Steps:

• Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
• Use slotted spoon to set bacon aside; place on paper towelling.
• Drain off all but 2 tablespoons fat.
• Add garlic, crushed red pepper, and leeks to skillet.
• Cook until fragrant, about 2 minutes.
• Add cabbage, chicken stock, white wine and beans.
• Gently toss to combine.
• Simmer until cabbage is just beginning to wilt, about 3 minutes.
• Crumble bacon.
• Toss cooked mixture with bacon, sage, chives or scallions and pepper.
• Adjust seasoning.
• Serve immediately and enjoy!

Steps:

• Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
• While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
• Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Steps:

• Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
• Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
• While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.

Steps:

• Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
• Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.