Savoy cabbage: recipes with photos

The content of the article

• Useful properties of savoy cabbage
• What to cook
• Savoy cabbage recipes
• Stuffed cabbage
• For winter
• Braised
• Stuffed
• In a slow cooker
• Salad with Crab Sticks
• Casserole
• Borscht
• With meat
• How to cook savoy cabbage tasty and easy – chefs tips

Savoy cabbage is an incredibly healthy and tasty vegetable. It has a lot of properties useful to the human body, therefore it is very popular. Some people do not know how huge the list of dishes that can be done with it. If you are one of them, remember a few recipes.

Useful properties of savoy cabbage

This vegetable crop was bred in the county of Savoy in Italy, so it got this name. It is worth noting that in Europe it is much more popular than ours. Cabbage belongs to the sabauda varietal group. It is similar to white-tasted to taste, but more tender, more aromatic. Her leaves are thin, corrugated, dark green in color, spared veins. What is useful Savoy cabbage:

1. The vegetable is rich in vitamins C, PP, A, B6, E, B2, B1, salts of potassium, sodium, phosphorus, magnesium, calcium. It contains sugar, riboflavin, proteins, fiber, thiamine, mustard oils, carotene, volatile, ash substances, iron, amino acids, pectin, carbohydrates.
2. There is glutathione in the vegetable. It is a natural antioxidant that helps strengthen immunity, has a beneficial effect on the nervous system, and prevents aging..
3. Ascorbigen contained in cabbage leaves prevents the development of malignant tumors.
4. Vegetables are good for diabetics. It also has diuretic effects and lowers blood pressure..
5. The product is low-calorie, contains substances that contribute to the burning of subcutaneous fat.

What to cook

The vegetable is very tasty, therefore in cooking its use is widespread both raw and boiled, stewed, fried, baked. Ordinary and lean Savoy cabbage dishes that you can make:

• stuffed cabbage with chicken hearts, other fillings;
• delicious Korean carrot salad;
• soup, borscht, cabbage soup, other first courses;
• salads (Caesar, vinaigrette with beans and others);
• blanks for the winter;
• cabbage fried in a pan with mushrooms and chicken;
• pie;
• head of cabbage stuffed with minced pork;
• beef rolls;
• stuffed cabbage;
• stew;
• casseroles.

Savoy cabbage recipes

All dishes prepared with this delicious vegetable are incredibly tasty. Recipes with savoy cabbage are very diverse: there are festive options and casual, easy to execute and not very. If you are just getting acquainted with this vegetable, it is better to start with simple dishes, which it includes without preliminary heat treatment. Gradually you will improve and learn how to make impressive culinary masterpieces.

Stuffed cabbage

• Cooking time: 2-2.5 hours.
• Servings Per Container: 12 Persons.
• Calorie dishes: 3113 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: high.

Cabbage rolls from Savoy cabbage are easier to prepare than from cabbage, because its leaves are softer, more pliable, they do not have coarse veins. They languish over low heat in tomato sauce, which gives a characteristic sourness. It is better to put rice in cabbage rolls boiled until half-cooked so that it “reaches” with the dish, does not turn the filling into sticky porridge. You can take any minced meat as you wish..

Ingredients:

• Savoy cabbage – 2 forks;
• white pepper, salt;
• carrots – 2 pcs.;
• rice – 2 glasses;
• onion – 4 pcs.;
• forcemeat – 1.4 kg;
• garlic – 4 cloves;
• bay leaf – 2 pcs.;
• lean oil;
• tomato paste – 200 g.

Cooking method:

1. Prepare the products. Cut a stump from a head of cabbage. Dip the forks in salted boiling water for 5 minutes. Remove the softening leaves gradually. Do the same with the second plant..
2. Fry two chopped onions and carrots in oil.
3. Cook the minced meat. Add to it a couple of onions, passed through a meat grinder, garlic, undercooked rice, a quarter of the frying. Salt, pepper.
4. Mix the rest of the frying with tomato paste, add a little water, boil for a minute.
5. Form cabbage rolls, spreading minced meat in each cabbage leaf and twisting it. Put it tightly in a saucepan.
6. Pour in water, frying tomato paste. Add bay leaf, salt and pepper. Put on the stove.
7. Bring cabbage rolls to a boil, then make the fire minimal, simmer them an hour and a half.

For winter

• Cooking time: 1 hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 590 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

A wonderful healthy vegetable can be eaten not only in season, but also pickled or fermented for the winter. Using the technology presented below, you will be able to make approximately one three-liter jar with a workpiece. The recipes for Savoy cabbage for the winter are very diverse, they are made in a regular marinade, with cranberries, with dill. Please note that storing such a blank for a long time is not recommended..

Ingredients:

• Savoy cabbage – 2 kg;
• black pepper peas – 10 pcs.;
• salt – 200 g;
• vinegar 9% – 0.6 l;
• water – 2 l;
• sugar – 120 g.

Cooking method:

1. Chop the forks. Rub the straw with 60 g of salt, ram it tightly in a jar, leave it in the cold for several hours.
2. Cook the marinade. Boil water. Add to it 140 g of salt, sugar. After dissolving all the grains, remove from heat, pour vinegar. Cool.
3. Remove the cabbage straws from the can. Squeeze the juice. Put it in the jar again, fill with cold marinade. Close with plastic covers. Pickled cabbage harvest should be stored in cold and dark..

Braised

• Cooking time: 45 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 1649 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Savoy cabbage stewed with sausages is a great hearty meal, one serving of which will be a great second course on the dining table. Unlike the white one, it turns out softer, juicier. If you do not like sausages too much, then you can replace them with a similar amount of cooked or smoked sausage or even minced meat. If you do not know what to make from a vegetable, try the following recipe.

Ingredients:

• Savoy cabbage – 1 large forks;
• salt – 1.5 tsp;
• tomato paste – 270 g;
• bay leaf – 3 pcs.;
• onion – 3 pcs.;
• tomato – 1 pc.;
• water – 200 ml;
• sausages – 7 pcs.;
• zira – 0.5 tsp;
• carrots – 1 large.

Cooking method:

1. Fry chopped onions with tomato and grated carrots in a saucepan until the color changes.
2. Chop forks, add to vegetables. Pour in water, simmer until half the liquid evaporates..
3. Fry sausages cut into rings.
4. Add tomato paste, spices to the stewpan. Stir, put the sausages. Stew food under the lid for another 10 minutes.

Stuffed

• Cooking time: 2.5 hours.
• Servings Per Container: 8-10 Persons.
• Calorie dishes: 2878 kcal.
• Destination: Dinner.
• Cuisine: French.
• Difficulty: high.

Stuffed Savoy cabbage is an amazing and very interesting-looking dish. More often meat is used as a filling, although sometimes it is also made from fish and other vegetables. It is better to stuff savoy cabbage, rather than white cabbage, because its leaves are much more tender. The dish is difficult to perform, not everyone will cope with it. However, if you can do it, you will be simply amazed.

Ingredients:

• Savoy cabbage – 1 forks;
• salt pepper;
• minced pork and beef – 0.5 kg;
• egg – 1 pc.;
• bacon – 4 slices;
• milk – 0.1 l;
• carrot – 1 pc.;
• white bread – 2 slices;
• onions – 3 pcs.;
• parsley – half a bunch;
• garlic – 1 clove;
• shallots – 2 pcs..

Cooking method:

1. Put the head up with the stub up and cut the hard part crosswise with a knife. Spread the leaves.
2. In a large pot, place the forks with the stitches down. Fill with water and set to boil for about an hour. Salt. Do not pour water after cooking..
3. Remove the crust from bread, pour milk.
4. Chop 2 onions, crush garlic. Chop the parsley. Grind the bacon. Add all these products to the minced meat, salt, pepper, introduce the egg and mix thoroughly.
5. Take out the forks, put the coasters down. When it cools, spread all the leaves.
6. In each layer, put a little mincemeat, gradually forming a head out. Wrap it with gauze or a napkin and dress it with culinary thread.
7. Cut shallots, carrots and the last onion coarsely and throw into the water in which the forks were cooked. Put cabbage there and put on the stove.
8. When the water boils, make the fire minimal. Cook an hour.
9. Remove the forks from the broth and place in the oven, preheated to 180 degrees, for half an hour.

In a slow cooker

• Cooking time: 50 minutes.
• Servings Per Container: 7 Persons.
• Calorie dishes: 923 kcal.
• Purpose: lunch.
• Cuisine: European.
• Difficulty: easy.

Savoy cabbage in a slow cooker is even easier to prepare than in a saucepan or in a pan. The following recipe with a photo suggests putting it out with champignons. As a result, you will get a light and tasty dish that can be consumed both independently and as a side dish. When preparing a vegetable in a slow cooker, it is very important not to digest it, otherwise a bitter aftertaste may appear.

Ingredients:

• Savoy cabbage – 1 kg;
• pepper, salt;
• onion – 1 large;
• Provencal herbs – two or three pinches;
• champignons – 15 medium;
• vegetable oil – 100 ml;
• garlic – 3 cloves.

Cooking method:

1. Chop the forks into thin strips. Chop onions, mushrooms.
2. Pour oil into the capacity of the multicooker. Turn on the frying mode. Put onions with mushrooms. Cook, stirring and not closing the lid, 8-10 minutes.
3. Add crushed garlic and cabbage straws. Salt, season with Provencal herbs. Pour a glass of warm water.
4. Install the “Extinguishing” program and cook for 20-25 minutes.

Salad with Crab Sticks

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie meals: 1549 kcal.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: easy.

Salad of Savoy cabbage with crab sticks comes out very fresh and unusual, like all dishes with this vegetable in its raw form. It is very easy to prepare and will definitely be appropriate on the festive table, because it looks simply amazing. Such a salad is a real salvation for the hostess, on the threshold of which the guests unexpectedly appeared. Remember how to cook it.

Ingredients:

• Savoy cabbage – 200 g;
• crab sticks – 180 g;
• corn – 1 can;
• boiled eggs – 3 pcs.;
• cucumbers – 2 pcs.;
• mayonnaise – 4-5 tbsp. l.

Cooking method:

1. Cut cucumbers, eggs, crab sticks in equal cubes. Chop forks.
2. Strain the liquid off the corn. Stir it with a cucumber, with an egg, with chopsticks. Add cabbage.
3. Stir Mayonnaise Salad.

Casserole

• Cooking time: 2 hours 15 minutes.
• Servings Per Container: 8-10 Persons.
• Calorie dishes: 2678 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: high.

If you want to surprise and please your loved ones, then try to prepare the next dish for them. Savoy cabbage casserole is very tasty and satisfying, it looks unusual, immediately attracts attention. Making it for a long time is not as easy as many other dishes, but you are guaranteed to be satisfied with the result. Remember how to cook this delicious casserole..

Ingredients:

• Savoy cabbage – an average head of cabbage;
• butter;
• rice – half a glass;
• breadcrumbs;
• egg – 1 pc.;
• salt pepper;
• onion – 1 pc.;
• sour cream – 3 tbsp. l .;
• garlic – 2 cloves;
• grated cheese – 2 tbsp. l .;
• carrots – 1 pc.;
• ground beef – 0.5 kg.

Cooking method:

1. Disassemble the forks and cook the leaves until almost ready.
2. Grind onions, carrots. Sauté until soft.
3. Cook the rice until half cooked. Stir it with minced meat, frying, crushed garlic, egg, add salt and pepper.
4. Grease a form with oil and grind breadcrumbs. Put a few cabbage leaves on it so that they hang.
5. Place the minced meat and leaves one at a time. When the filling ends, cover the casserole with the edges of the leaves that were left to hang..
6. Cover the casserole with sour cream and sprinkle with cheese.
7. In the oven, heated to 180 degrees, cook one and a half hours.

Borscht

• Cooking time: 2.5 hours.
• Servings Per Container: 8-10 Persons.
• Calorie dishes: 2254 kcal.
• Purpose: lunch.
• Cuisine: Ukrainian.
• Difficulty: medium.

The recipe for red borsch with savoy cabbage is very simple and differs little from the same with white cabbage. However, thanks to the addition of this vegetable, the first course becomes softer and tastier. There are no unusual products in the composition: potatoes, meat, onions and beets. You can add spices to borscht at your own discretion, some people don’t put anything at all except salt and pepper.

Ingredients:

• beef – 0.6 kg;
• salt pepper;
• beets – 2 pcs.;
• cloves – 3 buds;
• potatoes – 3 medium;
• allspice peppers – 7 pcs.;
• Savoy cabbage – 600 g;
• dried celery root – 1 tsp;
• onion – 2 pcs.;
• Lavrushka – 2 pcs.;
• tomato paste – 5 tbsp. l .;
• garlic – 1 clove.

Cooking method:

1. Cut the meat and put it in the pan. Add whole onions, lavrushka, celery, cloves, peppercorns. Pour in water, set to boil.
2. After a quarter of an hour, put the grated beets in the pan.
3. Peel and dice the potatoes, after a few minutes add to the borsch.
4. Chop the forks thinly. Throw the straws into the pan when the potatoes are ready.
5. Salt, pepper, add crushed garlic and tomato paste. Let the borscht boil, turn it off and remove from heat.

With meat

• Cooking time: 2 hours.
• Servings Per Container: 12 Persons.
• Calorie dishes: 2712 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

If you cook a dish such as Savoy cabbage with meat, then provide yourself and your family members with a tasty and satisfying lunch or dinner. Braised beef with this vegetable is very tender, and thanks to a bouquet of spices it’s also fragrant. Such a dish is very useful for the body, so you can even include it in the children’s diet. Remember how to cook it and try to do it.

Ingredients:

• Savoy cabbage – 1 large forks;
• water is an incomplete glass;
• beef – 1 kg;
• salt – 2 tsp;
• ginger root – 1 pc.;
• bay leaf – 3 pcs.;
• carrots – 1 large;
• mustard seeds – half a teaspoon;
• zira – 0.5 tsp.

Cooking method:

1. Cut the meat into small pieces. Place it in a saucepan with zira, bay leaf, mustard. Pour in water and simmer for about an hour.
2. Grind carrots and ginger root. Add to meat.
3. Chop the forks. Add to the dish 20 minutes after carrots.
4. Salt. Stew another 40 minutes.

How to cook savoy cabbage tasty and easy – chefs tips

Remember a few recommendations:

1. Savoy cabbage strongly absorbs oil, therefore do not add it too much.
2. Always cooks 5-7 minutes less than white.
3. Nuts, soy cheese, meat, spinach are good for vegetables..