Best Sauteed Savoy Cabbage And Pears Recipes

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CREAMY SAVOY CABBAGE WITH PEARS



Creamy Savoy Cabbage with Pears image

Savoy cabbage is blanched, lightly caramelized, and then cooked in a cream sauce with pears. A delicious side that surely be a hit with your family.

Provided by walburga

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 10

1 pound savoy cabbage, stalk removed
2 tablespoons unsalted butter, or more as needed
2 shallots, finely chopped
1 teaspoon confectioners' sugar, or to taste
1 tablespoon creamed horseradish
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
cayenne pepper to taste
freshly ground nutmeg to taste
2 ripe pears - peeled, cored, and cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
  • Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 28.5 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 6.8 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 361.6 mg, Sugar 14.3 g

SAUTEED CABBAGE



Sauteed Cabbage image

For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network Ñ all you need is shredded cabbage and a little butter.

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 4

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
  • Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

EASY SAVOY CABBAGE



Easy Savoy Cabbage image

I love savoy cabbage and we serve it as a side to almost anything. This is one of my favorite ways to make it, quick and easy with a little butter and cream.

Provided by Lena

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

1 head savoy cabbage, sliced
3 tablespoons butter
¼ cup heavy whipping cream, or to taste
salt and freshly ground black pepper to taste
⅛ teaspoon ground nutmeg, or to taste

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.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 14.2 g, Cholesterol 43.3 mg, Fat 14.4 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 168.8 mg, Sugar 5.2 g

SAUTEED SAVOY CABBAGE AND FENNEL



Sauteed Savoy Cabbage and Fennel image

This side dish is a favorite-my kids love this. The flavors work perfectly together. It's an easy, one-pan dish to cook. Enjoy.

Provided by iMakeItRainInTheKitchen

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

3 tablespoons olive oil
1 bulb fennel, cored and thinly sliced crosswise
½ teaspoon red pepper flakes
½ head savoy cabbage, shredded
1 teaspoon fennel seeds, lightly crushed
salt and ground black pepper to taste

Steps:

  • Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
  • Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 11.6 g, Fat 10.5 g, Fiber 5.6 g, Protein 3.1 g, SaturatedFat 1.4 g, Sodium 62.7 mg, Sugar 2.7 g

SAVOY CABBAGE PIE WITH BACON, STILTON AND PEARS



Savoy Cabbage Pie With Bacon, Stilton and Pears image

Provided by Molly O'Neill

Categories     dinner, main course

Time 3h

Yield Eight servings

Number Of Ingredients 16

6 slices bacon, chopped
1 large onion, peeled, halved and thinly sliced
2 small heads Savoy cabbage, cored and shredded
2 teaspoons salt
Freshly ground pepper to taste
3 tablespoons honey
6 tablespoons sherry
1 1/2 teaspoons unsalted butter
6 firm Bosc pears
1/4 pound Stilton, crumbled
1 1/4 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons cold bacon fat (reserved from filling)
3 tablespoons ice water

Steps:

  • To make the filling, cook the bacon in a large skillet until crisp. Remove the bacon from the skillet with a slotted spoon. Put 2 tablespoons of the bacon fat into a small container and freeze just until solid. Pour half of the remaining fat into another large skillet. Place the onion in one of the skillets and cook over medium-high heat until softened, about 5 minutes.
  • Heat the other skillet and divide the cabbage between the two skillets. Cook over medium heat, tossing frequently, for 20 minutes. Combine the cabbage into 1 skillet. Stir in the salt, pepper, honey and sherry and cook until the cabbage is completely wilted and most of the liquid has evaporated, about 25 minutes more. Set aside.
  • To make the crust, combine the flour, sugar and salt in a bowl. Rub in the butter and the chilled bacon fat until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees. Peel, core and thinly slice the pears. Melt the butter in a medium-size skillet over medium heat. Add the pears and saute until brown and soft, about 10 minutes. Set aside. Roll out the dough and fit it into a 9-inch pie plate. Line the dough with a large piece of aluminum foil and fill with pie weights or beans. Bake for 30 minutes. Remove the foil with the weights and bake until the crust is golden brown, about 10 minutes more.
  • Press the cabbage mixture into the bottom of the pie shell. Top with the pear slices. Bake until heated through, about 15 minutes. Sprinkle the Stilton over the pears and bake just until melted, about 2 minutes. Cut into wedges and serve immediately.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 24 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 12 grams, Sodium 684 milligrams, Sugar 24 grams, TransFat 0 grams

STIR-FRIED SAVOY CABBAGE



Stir-fried Savoy cabbage image

A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast

Provided by Silvana Franco

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 4

1 large Savoy cabbage , thinly sliced
1 tbsp olive oil
2 garlic cloves , thinly sliced
1 tsp fennel or caraway seeds

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.

Nutrition Facts : Calories 61 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

SAUTEED CABBAGE



Sauteed Cabbage image

Chopped onion, minced garlic and soy sauce add savory seasoning to this snappy side dish from Connie Moore of Medway, Ohio. At a mere 10¢ a serving, it's easy to stir-fry on the stove top when time is short.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 tablespoon finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
5 cups chopped cabbage
1 tablespoon soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC



Sautéed Savoy Cabbage with Scallions and Garlic image

Provided by Lillian Chou

Categories     Garlic     Side     Sauté     Quick & Easy     St. Patrick's Day     Dinner     Cabbage     Green Onion/Scallion     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 bunch scallions
2 garlic cloves, chopped
3 tablespoons olive oil
1 pound Savoy cabbage, cored and thinly sliced (8 cups)
1/4 cup water

Steps:

  • Chop scallions, reserving white and dark green parts separately.
  • Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

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