Cooking savoy cabbage
Tips for preparation
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You want to cook savoy cabbage, but you don't know exactly how to prepare it? Then we will give you helpful tips for healthy and versatile vegetables.
Cooking savoy cabbage: the ingredients
- 1 head of savoy cabbage (approx. 1 kg)
- 2 tbsp butter
- 200 g whipped cream
- 200 ml of broth
- Salt pepper
- nutmeg
Cooking savoy cabbage: It's that easy
- First you have to remove the outer leaves, quarter the head with a large knife and Cut out the stalk in a wedge shape. Then you cut the leaves into strips and wash them off.
- Then heat the butter in a saucepan and the savoy cabbage Simmer in it for 2 minutes. Pour in the cream and stock and let the savoy cabbage cook for about 6 minutes.
- Finally, you can add the cream savory as you like Puree in pieces and season with salt, pepper and grated nutmeg.
Tip: If you like, you can also fry the bacon cubes until crispy and add them to the savoy cabbage.
Other ways of preparing savoy cabbage
Savoy cabbage rolls
For roulades you first have to put the savoy cabbage leaves in salted and bubbly boiling water Pre-cook for three to four minutes. Then you let them drain thoroughly and possibly pat them dry with kitchen paper. Cut out the lower third of the midrib, Put the filling on the leaves, fold in and roll up. Then you can bake the savoy cabbage rolls in the oven for 30 minutes – these vegetarian savoy cabbage rolls with saffron hollandaise, for example, are very tasty.
Savoy Casserole
If you want to prepare a savoy cabbage gratin, it is also advisable to briefly blanch the cabbage leaves in advance. Then you can use it to cook, for example, this savoy cabbage casserole or a savoy cabbage lasagna – instead of the lasagne sheets you simply use the savoy cabbage and layers it alternately with bechamel sauce and the venison ragout.
Savoy cabbage stew
Savoy cabbage tastes great in combination with potatoes as a stew. If you then add strips of bacon, it becomes a hearty winter meal, as our savoy cabbage and bacon potato pot proves. Also delicious: Savoy cabbage risotto, which is served with boiled ham.
Cooking savoy cabbage – the best tips
Savoy cabbage is easier to digest if you take it with you Caraway seeds, aniseed or fennel cooks. You can do something to curb the intense smell of cabbage Vinegar into the cooking water give. You can recognize fresh savoy cabbage by the fact that its leaves rattle when you shake it.
The cabbage is extremely healthy and low in calories, for example it scores with lots of vitamin C and protein. Savoy cabbage should therefore be prepared as gently as possible so that not so many nutrients are lost during cooking.
The varieties are between Early and autumn sausage differentiated: While Frühwirsing are relatively mild, the later varieties have a strong cabbage taste. We have a variety of savoy cabbage recipes and we explain how you can freeze savoy cabbage.