#cabbage savoy

[balkanradfem]

Here's all of the baby plants I found in the garden in early March:

Tiny baby swiss chard planted in the fall, it should start growing properly when it gets warm. Spinach already seems super ready to grow.

These are broccoli, they haven't gotten established properly, so I doubt I'll be able to harvest anything, I planted them way too late in the fall. I'll try them again next year. Strawberries, on the other hand, have started growing new leaves and getting ready for the spring!

I've also found some onions, garlic, leek and chives growing, and some small but very pretty cabbages!

I doubt they will manage to form a head, but I can just eat them as they are and be pleased because they're fresh and tasty. I'll let them grow for a bit longer. I just need to harvest them before it gets warm because they will try to go to seed.

[drafthearse]

Savoy cabbage held in front of halogen light

[lueddegen]

Everyone struggling with the dark winter: Go buy a cabbage and drink water out of its leaves like some funky little forest creature. This will heal you, I promise.

[whatever-letmebe]

cooking is actually fun and easy and by the end of it you have food. I'm a big fan of food!

[vegan-nom-noms]

Potato Dumplings With Fried Seitan And Onions In Gravy And Vegan Cream Savoy Cabbage

[foodfarrago]

herby cabbage in parmesan broth

[c-schroed]

SO and I finished our (re)watch of Revolutionary Girl Utena, and I'm recovering well. Making food kinda helps.

Kinda.

[morethansalad]

Vegan Frankfurti Leves (Hungarian Savoy Cabbage Soup)

[coffeenuts]

[askwhatsforlunch]

Butternut and Pork Stuffed Cabbage Leaves

These Butternut and Pork Stuffed Cabbage Leaves may take a while to prepare, but the effort will be rewarded with a deliciously fragrant filling wrapped in bright green leaves, an Autumnal lunch (or dinner) worthy of a day off! Happy Thursday!

Ingredients (serves 4):

1 cup brown rice

1/2 teaspoon coarse sea salt

1/4 large butternut squash (from the top half), rinsed

1/2 onion

1 teaspoon dried rosemary

1/2 teaspoon fleur de sel or sea salt flakes

12 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 teaspoon coarse sea salt

1/4 teaspoon bicarbonate of soda

4 beautiful, large outer leaves of a Savoy cabbage

1/4 Savoy cabbage

200 grams/7 ounces Toulouse Sausages (or other good quality pork sausages)

1/2 teaspoon freshly cracked black pepper

1 large egg

2 tablespoons unsalted butter

Preheat oven to 200°C/395°F.

In a rice cooker or small pot, combine brown rice and coarse sea salt. Cover with a cup of water, and cook, until tender and fluffy, about 20 minutes.

Cut butternut into large chunks, and arrange onto a roasting tin. Cut onion into quarters and add to the tin as well. Sprinkle with rosemary, fleur de sel and black pepper. Drizzle with olive oil. Roast, at 200°C/395°F, for about 35 minutes.

Bring a large pot, filled to three-quarters with water, to the boil. Once boiling, stir in coarse sea salt until dissolved. Then, add bicarbonate of soda. Plunge in the large cabbage leaves and blanch, 2 minutes.

Then, cool them under cold water and drain thoroughly. Set aside.

Place Savoy cabbage quarter into the pot, cover with a lid, and cook, about 12 minutes. Once cooked, remove from the pot and drain thoroughly. Allow to cool a bit. Set aside.

Remove Toulouse sausage meat from their casings, and into a large bowl. Crumble with your fingers.

Roughly chop Savoy cabbage, and add to the bowl, along with cooked brown rice. Give a good stir, to mix.

Peel the skin off the roasted butternut, and chop roughly, along with the onion. Add to the bowl, and season with black pepper. Break the egg in the middle, and mix well with clean hands. Set aside.

Thoroughly pat Savoy Cabbage leaves dry with paper towels. Stuff each with a cup of the butternut and sausage mixture. Wrap well, tucking the filling in, and tie with kitchen twine.

In a large skillet, melt butter over medium-high heat. Once the butter is just foaming, add stuffed cabbage leaves, turning them in to coat in butter. Cook, a couple of minutes, then pour in 1/2 cup of the cabbage water. Reduce heat to medium, cover with a lid, and cook 12 to 15 minutes, adding more of the cabbage water if necessary, as it will evaporate.

Remove stuffed cabbage leaves from the skillet and cut off the twine.

Serve Butternut and Pork Stuffed Cabbage Leaves hot, with a robust red wine, like a French Ventoux or an Australian Shiraz.

[the-things-i-put-in-my-mouth]

Sunday Roast…beef, carrots, potatoes, cauliflower cheese, cabbage, broccoli, carrot and swede mash, Yorkshire pudding, gravy…..

[bumblebee-cottage]

Gefüllter Wirsing | KRAUTKOPF

[fooddiaries]

Asian Slaw

In a large salad bowl mix together 1 carrot, half a small red cabbage and half a small white cabbage (or the centre section of a savoy cabbage) - all shredded finely. Add 4 spring onions, thinly sliced and some chopped fresh herbs of your choice (mint, chives, coriander). Set aside.

In a mixing bowl add 3 tbsp soy sauce, 1 tbsp honey, 3 tbsp rice vinegar, 2 tbsp sesame oil, 2 tbsp olive oil, 1 tbsp vegetable oil, 1 garlic clove finely chopped and 1 tbs ginger, finely chopped. Blend using an immersion blender (optional).

Mix into the dressing to taste.

[isnt-it-too-dreamy]

savoy cabbage has the best texture. those wrinkly leaves! hnnngggg!

[moonskyearth]

Savoy cabbage and cauliflower

seasoned with coconut flour, turmeric and chili pepper powders, e.v.o. oil and salt

Savoy cabbage, olive oil, vinegar, salt, egg, olives, piadina

[healthyskillz]

Delicious! Savoy cabbage sauteed with garlic, topped with walnuts, balsamic reduction & parmesan. Penne aglio olio. Hummus on the side for creaminess.