18 Delicious Savoy Cabbage Recipes Healthy

Oh, the humble Savoy cabbage—often overlooked but packed with potential to transform your meals into vibrant, healthy feasts! Whether you’re craving quick dinners, seasonal favorites, or just a dash of comfort food, these 18 delicious recipes are your ticket to savoring this leafy green in all its glory. Dive in and discover how easy it is to make Savoy cabbage the star of your table!

Savoy Cabbage and Potato Soup

Perhaps there’s no greater comfort than a bowl of warm soup, especially when it’s as humble and nourishing as Savoy Cabbage and Potato Soup. This dish, with its tender leaves and creamy potatoes, feels like a quiet embrace on a chilly evening.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium Savoy cabbage, cored and thinly sliced
• 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Add the thinly sliced Savoy cabbage and diced Yukon Gold potatoes to the pot, stirring to coat with the butter.
5. Pour in the chicken stock and add the bay leaf, then bring the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
7. Remove the bay leaf and stir in the heavy cream, sea salt, and freshly ground black pepper.
8. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.

Now the soup is ready to serve, its velvety texture and the slight crunch of cabbage offering a delightful contrast. For an extra touch, garnish with a drizzle of olive oil or a sprinkle of fresh herbs.

Stuffed Savoy Cabbage Rolls

Yesterday, as the golden light of early summer streamed through my kitchen window, I found myself drawn to the quiet comfort of preparing something both nourishing and nostalgic. Stuffed Savoy cabbage rolls, with their tender leaves and hearty filling, seemed like the perfect dish to bridge the gap between the seasons.

Ingredients

• 1 large Savoy cabbage, about 2 lbs
• 1 lb ground pasture-raised beef
• 1/2 cup uncooked Arborio rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh parsley, finely chopped
• 1 egg, lightly beaten
• 2 cups homemade chicken stock
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Carefully remove the core from the Savoy cabbage and submerge the whole head in the boiling water for 3 minutes to soften the leaves. Tip: Use a slotted spoon to gently peel off the leaves as they loosen, transferring them to a colander to drain and cool.
3. In a skillet over medium heat, melt the clarified butter. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
4. In a mixing bowl, combine the ground beef, Arborio rice, sautéed onion and garlic, smoked paprika, ground cumin, chopped parsley, and lightly beaten egg. Season with salt and pepper, mixing until just combined.
5. Lay a cabbage leaf flat on a clean surface. Place a small portion of the beef mixture in the center, then fold the sides over the filling and roll tightly from the stem end. Repeat with remaining leaves and filling.
6. Heat the olive oil in a large ovenproof skillet over medium heat. Arrange the cabbage rolls seam-side down in the skillet, browning lightly for 2 minutes per side.
7. Pour the chicken stock over the rolls, cover the skillet with a lid or aluminum foil, and transfer to the preheated oven. Bake for 45 minutes, or until the rice is tender and the rolls are cooked through.
8. Once baked, let the cabbage rolls rest for 5 minutes before serving. Tip: The resting time allows the flavors to meld beautifully and the rolls to firm up slightly for easier handling.

Offering a delightful contrast between the silky cabbage and the savory, spiced filling, these rolls are a testament to the beauty of simple ingredients coming together. Serve them atop a smear of roasted garlic mashed potatoes for an extra layer of comfort, or alongside a crisp, green salad to lighten the meal.

Savoy Cabbage Stir-Fry with Garlic

How often do we overlook the humble savoy cabbage, with its crinkled leaves and sweet, earthy flavor? Today, let’s transform it into a dish that’s both simple and sublime, a stir-fry that sings with the pungent aroma of garlic and the subtle crunch of perfectly cooked cabbage.

Ingredients

• 1 medium savoy cabbage, thinly sliced
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Once the butter is shimmering but not smoking, add the minced garlic, stirring constantly for 30 seconds to release its fragrance without browning.
3. Introduce the thinly sliced savoy cabbage to the skillet, tossing gently to coat each leaf with the garlic-infused butter.
4. Sprinkle the sea salt and black pepper over the cabbage, continuing to stir-fry for 5-7 minutes, until the leaves are wilted but retain a slight crunch.
5. Drizzle the apple cider vinegar over the cabbage, stirring for an additional minute to incorporate the acidity evenly.
6. Remove from heat and serve immediately, ensuring the dish retains its vibrant color and texture.

The savoy cabbage stir-fry emerges with a delicate balance of textures—crisp edges giving way to tender centers, all enveloped in a garlicky, buttery glaze. For an unexpected twist, top with toasted almond slivers or serve alongside a creamy polenta to soak up the flavorful juices.

Creamy Savoy Cabbage and Bacon Pasta

Zestfully, let’s embrace the quiet morning with a dish that whispers comfort and sophistication. This creamy pasta, adorned with the delicate crunch of Savoy cabbage and the smoky depth of bacon, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 8 oz. dried pasta (such as fettuccine or penne)
• 4 slices thick-cut bacon, diced
• 1 small Savoy cabbage, thinly sliced (about 4 cups)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
3. In the same skillet, add the butter and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
4. Add the thinly sliced Savoy cabbage to the skillet. Cook, stirring occasionally, until the cabbage is wilted and slightly caramelized, about 5 minutes.
5. Pour in the heavy cream and bring to a gentle simmer. Allow the cream to reduce slightly, about 3 minutes, stirring occasionally.
6. Stir in the grated Parmesan cheese, kosher salt, and black pepper until the cheese is melted and the sauce is smooth.
7. Add the cooked pasta and crispy bacon to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.

Oftentimes, the most memorable meals are those that balance richness with a touch of earthiness. The creamy sauce clings to each strand of pasta, while the Savoy cabbage offers a subtle bite, making this dish a harmonious blend of textures and flavors. Serve it in warmed bowls with an extra sprinkle of Parmesan for a finishing touch.

Roasted Savoy Cabbage with Parmesan

Remembering the first time I encountered the humble Savoy cabbage, its crinkled leaves whispering promises of texture and depth, I knew it was destined for more than a simple boil. Roasting transforms it, coaxing out a sweetness that pairs beautifully with the sharp, nutty embrace of Parmesan.

Ingredients

• 1 medium Savoy cabbage, quartered
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon lemon zest

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the quartered Savoy cabbage on the prepared baking sheet, ensuring the pieces are spaced evenly.
3. Drizzle the cabbage quarters with extra-virgin olive oil, making sure each piece is lightly coated.
4. Sprinkle the flaky sea salt and freshly ground black pepper evenly over the cabbage.
5. Roast in the preheated oven for 25 minutes, or until the edges of the leaves are crispy and golden.
6. Remove the baking sheet from the oven and sprinkle the freshly grated Parmesan cheese over the roasted cabbage.
7. Return to the oven for an additional 5 minutes, or until the cheese is melted and slightly golden.
8. Garnish with lemon zest before serving to add a bright, citrusy note.

Beyond the oven’s warmth, the cabbage emerges with leaves crisp at the edges yet tender within, a canvas for the Parmesan’s rich umami. Serve it alongside a robust roast or as a standalone dish, its layers begging to be explored with each forkful.

Savoy Cabbage and Apple Salad

Kneading through the memories of autumn harvests, this Savoy Cabbage and Apple Salad emerges as a crisp, refreshing ode to simplicity and balance. Its layers of texture and flavor invite a moment of pause, a gentle reminder of the beauty in combining the earthy with the sweet.

Ingredients

• 1 small Savoy cabbage, thinly sliced (about 4 cups)
• 2 medium Honeycrisp apples, julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp raw honey
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup fresh parsley, finely chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. In a large mixing bowl, combine the thinly sliced Savoy cabbage and julienned Honeycrisp apples.
2. In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, and raw honey until emulsified.
3. Pour the dressing over the cabbage and apple mixture, using clean hands or tongs to gently toss until evenly coated.
4. Add the toasted walnuts and finely chopped fresh parsley to the salad, tossing once more to distribute.
5. Season the salad with sea salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Refreshingly crisp, the salad offers a delightful contrast between the tender cabbage and the crunchy apples, with the toasted walnuts adding a nutty depth. Serve it alongside grilled chicken or as a standalone dish, garnished with additional parsley for a pop of color.

Braised Savoy Cabbage with Carrots

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s humble yet heartwarming dish begins to take shape. It’s a quiet moment, perfect for the slow, thoughtful preparation of a meal that promises both comfort and a touch of elegance.

Ingredients

• 1 large Savoy cabbage, cored and thinly sliced
• 2 medium carrots, julienned
• 2 tbsp clarified butter
• 1 cup chicken stock, homemade preferred
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar

Instructions

1. In a large, heavy-bottomed skillet, melt the clarified butter over medium heat until it shimmers but does not smoke.
2. Add the julienned carrots to the skillet, sautéing for 3 minutes until they begin to soften but retain a slight crunch.
3. Introduce the thinly sliced Savoy cabbage to the skillet, stirring gently to combine with the carrots. Cook for 2 minutes, allowing the cabbage to wilt slightly.
4. Pour in the chicken stock, ensuring it just covers the vegetables. Season with sea salt and freshly ground black pepper.
5. Reduce the heat to low, cover the skillet, and let the vegetables braise for 15 minutes. The liquid should simmer gently, not boil.
6. After 15 minutes, remove the lid and stir in the apple cider vinegar. Continue to cook uncovered for an additional 5 minutes, allowing the liquid to reduce slightly.
7. Tip: For an extra layer of flavor, consider adding a sprig of thyme or a bay leaf during the braising process.
8. Tip: Ensure the cabbage is sliced uniformly to promote even cooking.
9. Tip: The dish is ready when the cabbage is tender but still vibrant in color, and the carrots offer a pleasant contrast in texture.

Kindly, the dish presents itself with a melody of textures—the cabbage, now silky and infused with the rich, savory notes of the stock, pairs beautifully with the crisp-tender carrots. Serve it alongside a perfectly seared piece of salmon or atop a mound of creamy polenta for a meal that feels both nourishing and refined.

Savoy Cabbage and Mushroom Pie

Delving into the heart of comfort food, this dish weaves together the earthy tones of mushrooms with the subtle sweetness of Savoy cabbage, encased in a flaky, buttery crust. It’s a humble yet sophisticated pie that speaks to the soul of home cooking, perfect for those reflective evenings when the kitchen becomes a sanctuary.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 2 tablespoons clarified butter
• 1 medium Savoy cabbage, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 1 large shallot, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add 4-6 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
4. Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then chill for another 15 minutes.
5. Line the pie crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. In a large skillet, heat 2 tablespoons clarified butter over medium heat. Add 1 finely diced shallot and sauté until translucent, about 3 minutes.
7. Add 8 ounces sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
8. Stir in 1 thinly sliced Savoy cabbage and cook until wilted, about 5 minutes. Season with salt, freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg.
9. In a small bowl, whisk together 2 lightly beaten pasture-raised eggs and 1/2 cup heavy cream. Pour over the cabbage and mushroom mixture, stirring to combine.
10. Transfer the filling to the pre-baked pie crust. Bake at 375°F (190°C) for 25-30 minutes, until the filling is set and the crust is golden brown.

Lusciously creamy with a crisp, golden crust, this pie offers a delightful contrast of textures. The nutmeg adds a whisper of warmth, making it a perfect dish to serve with a simple green salad for a light yet satisfying meal.

Savoy Cabbage Slaw with Yogurt Dressing

Just as the morning light filters through the kitchen window, there’s something quietly comforting about preparing a dish that’s both nourishing and unassuming. This Savoy Cabbage Slaw with Yogurt Dressing is a testament to the beauty of simplicity, offering a crisp texture and a creamy, tangy dressing that dances lightly on the palate.

Ingredients

• 1 small Savoy cabbage, finely shredded (about 4 cups)
• 1/2 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seeds
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped fresh dill

Instructions

1. In a large mixing bowl, combine the shredded Savoy cabbage, setting aside.
2. In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, celery seeds, sea salt, and black pepper until smooth. Tip: For a smoother dressing, let the mixture sit for 5 minutes to allow the flavors to meld.
3. Gradually drizzle in the extra-virgin olive oil while continuously whisking to emulsify the dressing.
4. Pour the dressing over the shredded cabbage, using tongs to gently toss until evenly coated. Tip: Tossing the slaw by hand ensures each strand is lightly dressed without bruising the delicate cabbage leaves.
5. Fold in the freshly chopped dill, reserving a pinch for garnish. Tip: Adding the dill at the last moment preserves its vibrant color and fresh aroma.
6. Chill the slaw in the refrigerator for at least 30 minutes before serving to allow the flavors to deepen.

The slaw emerges crisp and refreshing, with the yogurt dressing clinging to each ribbon of cabbage like morning dew. Serve it alongside grilled fish or tucked into a sandwich for a burst of freshness that elevates the simplest of meals.

Savoy Cabbage and Sausage Casserole

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s comfort begins. This dish, a humble yet hearty casserole, weaves together the earthy sweetness of Savoy cabbage with the robust flavors of sausage, creating a melody of textures and tastes that speak of home.

Ingredients

• 1 large Savoy cabbage, cored and thinly sliced
• 1 lb Italian sausage, casings removed
• 2 cups heavy cream
• 1 cup chicken stock, homemade preferred
• 1 cup Gruyère cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the Italian sausage, breaking it into small pieces, until fully cooked, about 8 minutes. Transfer to a plate lined with paper towels to drain.
3. In the same skillet, add the thinly sliced Savoy cabbage and sauté in the remaining fat until slightly wilted, about 5 minutes. Tip: Do not overcrowd the skillet to ensure even wilting.
4. Layer the sautéed cabbage and browned sausage in the prepared baking dish, seasoning each layer lightly with sea salt and black pepper.
5. In a medium saucepan, combine the heavy cream, chicken stock, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally, for 5 minutes. Tip: A gentle simmer prevents the cream from separating.
6. Pour the cream mixture evenly over the cabbage and sausage in the baking dish.
7. Sprinkle the top with Gruyère and Parmesan cheeses, then scatter fresh thyme leaves over the cheese.
8. Bake in the preheated oven until the top is golden and bubbly, about 25 minutes. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Every bite of this casserole offers a comforting embrace, the cabbage tender yet retaining a slight crunch, the sausage lending a savory depth, all enveloped in a creamy, cheesy sauce. Serve it alongside a crusty baguette to soak up every last drop of the rich sauce, or atop a bed of creamy polenta for a truly indulgent meal.

Savoy Cabbage Gratin

Reflecting on the quiet moments of early summer mornings, there’s something deeply comforting about preparing a dish that wraps you in warmth, much like the gentle embrace of the season itself. Savoy cabbage gratin, with its layers of tender leaves and creamy sauce, offers just that—a humble yet elegant dish that speaks to the soul.

Ingredients

• 1 large Savoy cabbage, cored and leaves separated
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tsp freshly ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Blanch the Savoy cabbage leaves in boiling water for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. Pat dry gently with paper towels.
3. Layer the cabbage leaves in the prepared baking dish, seasoning each layer lightly with sea salt, black pepper, and a sprinkle of nutmeg.
4. In a saucepan, warm the heavy cream over medium heat until it just begins to simmer, then remove from heat and stir in the Gruyère cheese until melted and smooth.
5. Pour the cream mixture evenly over the layered cabbage, ensuring all leaves are coated. Sprinkle the Parmesan cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
7. Let the gratin rest for 5 minutes before serving to allow the flavors to meld beautifully.

Layers of creamy, cheesy goodness envelop each leaf of Savoy cabbage, creating a dish that’s both rich and surprisingly light. Serve it alongside a crisp, green salad for a contrast in textures, or as a standalone comfort food that needs no accompaniment.

Savoy Cabbage and Lentil Stew

Zephyrs whisper through the kitchen as we begin, a quiet morning inviting us to slow down and savor the process of creating something nourishing. Today, we’re embracing the humble yet deeply satisfying Savoy Cabbage and Lentil Stew, a dish that marries earthy lentils with the delicate sweetness of Savoy cabbage, all brought together in a comforting embrace.

Ingredients

• 1 cup French green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced into 1/4-inch pieces
• 1 stalk celery, diced into 1/4-inch pieces
• 1/2 head Savoy cabbage, cored and thinly sliced
• 4 cups vegetable stock, preferably homemade
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to adjust seasoning
• Freshly ground black pepper, to adjust seasoning
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering but not smoking.
2. Add the diced onion, stirring occasionally, until translucent and slightly golden at the edges, about 5 minutes.
3. Stir in the minced garlic, diced carrot, and celery, cooking until the vegetables begin to soften, about 3 minutes.
4. Add the thinly sliced Savoy cabbage, stirring to combine with the other vegetables, and cook until the cabbage begins to wilt, about 4 minutes.
5. Pour in the rinsed lentils, vegetable stock, bay leaf, smoked paprika, and ground cumin, stirring to incorporate all ingredients.
6. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot with a lid slightly ajar to allow steam to escape.
7. Simmer the stew for 25-30 minutes, or until the lentils are tender but still hold their shape.
8. Season with salt and freshly ground black pepper to taste, remembering that the flavors will continue to develop as the stew sits.
9. Remove the bay leaf and discard, then stir in the chopped parsley just before serving.

Perfectly balanced, this stew offers a melody of textures—from the tender lentils to the silky cabbage—each bite infused with a smoky depth. Consider serving it with a dollop of crème fraîche or alongside a crusty whole-grain bread for a meal that comforts and satisfies.

Savoy Cabbage Pancakes

Dappled sunlight filters through the kitchen window as I ponder the humble savoy cabbage, its crinkled leaves whispering promises of comfort and warmth. Today, we transform this understated vegetable into delicate pancakes, a testament to the beauty of simple ingredients.

Ingredients

• 1 1/2 cups savoy cabbage, finely shredded
• 3/4 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. In a large mixing bowl, combine the finely shredded savoy cabbage, all-purpose flour, lightly beaten pasture-raised eggs, whole milk, sea salt, and freshly ground black pepper. Stir until the mixture is homogenous.
2. Heat a non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring the surface is evenly coated.
3. Pour 1/4 cup of the batter onto the skillet for each pancake, spreading it slightly with the back of a spoon to form a round shape.
4. Cook for 2-3 minutes on the first side, or until the edges are golden and bubbles form on the surface. Flip carefully and cook for an additional 2 minutes on the other side.
5. Transfer the cooked pancakes to a warm plate and repeat the process with the remaining batter, adding more clarified butter to the skillet as needed.
6. Garnish the pancakes with finely chopped fresh chives before serving.

Yielded pancakes boast a tender interior with a subtly crisp exterior, their flavor a harmonious blend of earthy cabbage and rich butter. Serve them alongside a dollop of crème fraîche or a drizzle of honey for a delightful contrast.

Savoy Cabbage and Chickpea Curry

Venturing into the heart of comfort food, this dish blends the earthy tones of Savoy cabbage with the hearty richness of chickpeas, creating a curry that’s both nourishing and deeply satisfying. It’s a gentle reminder of the simple pleasures in life, where each ingredient plays its part in harmony.

Ingredients

• 2 tablespoons clarified butter
• 1 large Savoy cabbage, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup coconut milk
• 1 cup vegetable broth
• Salt, to taste

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices with the onion mixture for 30 seconds to release their aromas.
5. Add the thinly sliced Savoy cabbage to the skillet, tossing to coat evenly with the spice mixture, and cook for 5 minutes until the cabbage begins to soften.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Reduce heat to low, cover, and let cook for 15 minutes, stirring occasionally.
7. Gently fold in the drained and rinsed chickpeas, allowing them to warm through for about 5 minutes. Season with salt to taste.

Yielding a dish that’s both vibrant and comforting, the Savoy cabbage retains a slight crunch, while the chickpeas add a creamy texture. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up the fragrant curry sauce.

Savoy Cabbage with Butter and Nutmeg

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and warmth of cooking with Savoy cabbage, a vegetable that carries both elegance and comfort in its crinkled leaves. There’s something deeply satisfying about transforming it into a dish that’s both humble and refined, with butter and nutmeg lending their rich, aromatic qualities to the mix.

Ingredients

• 1 medium Savoy cabbage, about 2 lbs, outer leaves removed, cored, and thinly sliced
• 4 tbsp unsalted butter, preferably European-style
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fine sea salt
• 1/4 cup water

Instructions

1. In a large, heavy-bottomed skillet, melt the butter over medium-low heat until it begins to foam slightly, about 2 minutes. Tip: Watch for the butter’s color to turn a light golden hue for optimal flavor.
2. Add the thinly sliced Savoy cabbage to the skillet, tossing gently to coat each piece with butter. Increase the heat to medium and cook for 5 minutes, stirring occasionally.
3. Pour in the water and sprinkle the salt over the cabbage. Cover the skillet with a lid and reduce the heat to low. Allow the cabbage to steam for 10 minutes, or until it’s tender but still retains a slight crunch. Tip: Lifting the lid once to stir ensures even cooking.
4. Remove the lid, sprinkle the freshly grated nutmeg over the cabbage, and stir well to combine. Cook for an additional 2 minutes uncovered, allowing any excess liquid to evaporate. Tip: Freshly grating the nutmeg just before use captures its full aromatic potential.

Lightly caramelized edges on the cabbage leaves offer a subtle sweetness, contrasting beautifully with the earthy depth of nutmeg. Serve this dish alongside a perfectly seared piece of salmon or fold it into a creamy risotto for a comforting meal that speaks to the soul.

Savoy Cabbage and Ham Hock Soup

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This Savoy Cabbage and Ham Hock Soup is a testament to the beauty of simplicity, where each ingredient sings in harmony, creating a melody of flavors that soothe the soul.

Ingredients

• 1 smoked ham hock, about 1.5 lbs
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large Savoy cabbage, cored and thinly sliced
• 4 cups chicken stock, homemade preferred
• 2 cups water
• 1 tsp freshly ground black pepper
• 1 bay leaf

Instructions

1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Place the smoked ham hock into the pot, browning lightly on all sides, about 3 minutes per side.
4. Pour in the chicken stock and water, ensuring the ham hock is fully submerged. Add the bay leaf and freshly ground black pepper.
5. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot. Simmer for 1.5 hours, or until the ham hock is tender and the meat begins to fall off the bone.
6. Remove the ham hock from the pot. Once cool enough to handle, shred the meat, discarding the bone and any excess fat.
7. Return the shredded meat to the pot, adding the thinly sliced Savoy cabbage. Simmer uncovered for an additional 15 minutes, or until the cabbage is tender but still vibrant.
8. Season the soup with additional black pepper if desired, and remove the bay leaf before serving.

Comforting and rich, this soup boasts a delicate balance between the smoky depth of the ham hock and the sweet, earthy notes of the Savoy cabbage. Serve it with a crusty loaf of sourdough for dipping, allowing the bread to soak up the deeply flavorful broth.

Savoy Cabbage and Blue Cheese Tart

Amidst the quiet hum of the morning, the thought of a savory tart, with its flaky crust and rich filling, feels like a warm embrace. This Savoy Cabbage and Blue Cheese Tart combines the earthy sweetness of slowly caramelized cabbage with the bold tang of blue cheese, all nestled in a buttery, golden crust.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water
• 2 tablespoons clarified butter
• 1 medium Savoy cabbage, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 4 ounces blue cheese, crumbled

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon kosher salt. Add 1/2 cup chilled, cubed unsalted butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, stirring until the dough just comes together. Turn onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Preheat oven to 375°F. Roll out the dough on a floured surface to fit a 9-inch tart pan. Trim edges, prick the bottom with a fork, and line with parchment paper and pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes.
4. In a large skillet over medium heat, melt 2 tablespoons clarified butter. Add 1 thinly sliced Savoy cabbage, 1 teaspoon granulated sugar, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the cabbage is caramelized, about 20 minutes.
5. In a medium bowl, whisk together 3 lightly beaten pasture-raised eggs and 1/2 cup heavy cream. Stir in the caramelized cabbage and 4 ounces crumbled blue cheese.
6. Pour the filling into the pre-baked tart shell. Bake at 375°F for 25-30 minutes, until the filling is set and the crust is golden brown.
7. Let the tart cool for 10 minutes before slicing. The contrast between the creamy, tangy filling and the crisp, buttery crust is sublime, especially when served with a drizzle of honey or a side of arugula salad.

Savoy Cabbage and Sweet Potato Mash

Kneading through the quiet of the morning, I find comfort in the simplicity of turning humble ingredients into something nourishing. This Savoy Cabbage and Sweet Potato Mash is a testament to the beauty of combining earthy sweetness with the delicate crunch of greens, a dish that feels like a warm embrace on a cool day.

Ingredients

• 1 large sweet potato, peeled and cubed
• 2 cups Savoy cabbage, thinly sliced
• 2 tbsp clarified butter
• 1/4 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Place the cubed sweet potato in a medium saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 15 minutes.
2. While the sweet potato cooks, melt the clarified butter in a large skillet over medium heat. Add the Savoy cabbage and sauté until just wilted, about 5 minutes, stirring occasionally to ensure even cooking.
3. Drain the sweet potato and return it to the saucepan. Mash the sweet potato with a potato masher until smooth.
4. Stir in the heavy cream, sea salt, black pepper, and ground nutmeg into the mashed sweet potato until fully incorporated.
5. Fold the sautéed Savoy cabbage into the sweet potato mash, mixing gently to combine while maintaining some texture from the cabbage.

Offering a velvety base punctuated by the slight bite of Savoy cabbage, this mash is a delightful contrast of textures. Serve it alongside a roasted chicken or as a bed for grilled fish to elevate a simple meal into something memorable.

Conclusion

Whether you’re looking to spice up your meal plan or simply love the versatility of Savoy cabbage, our roundup of 18 healthy recipes has something for everyone. From hearty soups to crisp salads, these dishes promise to delight your taste buds while keeping things nutritious. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the cabbage love!

Bella Bacinos