Would you like to cook something nutritious and healthy at home for the cold season, such as a savoy cabbage stew, easily and appetizingly? Here you can discover some recipe ideas with which you can easily integrate the versatile savoy cabbage into hearty or vegetarian dishes. Fill your plate with vitamins A, C and K, as well as minerals like iron, phosphorus, potassium and calcium. Savoy cabbage is definitely a great ingredient that is suitable for numerous hearty dishes with many alternatives. Add more flavor to your recipes and warm up in a delicious way in autumn or winter!
If you simply love savoy cabbage stew and want to eat healthily
The Savoy cabbage has dark green, wavy leaves and a round head. The autumn vegetables can be used in numerous recipes and taste good both raw and cooked. It stays fresh in the fridge for up to two weeks. In addition, you should always choose a savoy cabbage that is compact, heavy for its size and well colored. A savoy cabbage stew is the perfect lunch or dinner after a busy day orStrengthening the immune systemfor a cold or flu.
Rely on good quality
It is best to serve such dishes as they are. This allows your senses to experience the full taste, while your body can benefit from the nutritional values. In addition, such stews taste quite good for non-vegetarians with a few slices of fresh bread. Here are a few delicious examples that you can take inspiration from in the kitchen.
Savoy cabbage stew with meatballs
Bite-sized meatballs and tender vegetables make this savoy cabbage stew easy to cook and filling. The touch of cream and nutmeg stirred in at the end rounds off the flavors. Additionally, homemade broth adds more depth, but store-bought versions work just as well.
Ingredients
- 1/3 cup fresh breadcrumbs
- 1/4 cup milk
- 3/4 teaspoon each kosher salt and pepper
- 1/4 tsp plus 1/8 tsp nutmeg
- 5 tbsp chopped parsley
- 250 g each of minced pork and minced beef
- 2 tbsp olive oil
- 1 THE BUTTER
- 2 sliced carrots
- 2 leeks (white and light green parts only), cleaned, halved lengthwise, rinsed well and cut into half moons
- Savoy cabbage (approx. 750 g), cut into thin strips
- 7 cups chicken broth
- 1/4 cup heavy whipping cream
preparation
- Prepare meatballs:
- First mix the breadcrumbs and milk in a bowl.
- Then add 1/2 teaspoon salt and pepper, 1/4 teaspoon nutmeg, 1 tablespoon parsley, pork and beef.
- Then mix everything carefully but thoroughly with your hands.
- Scoop the mixture out with slightly rounded teaspoons and form small balls.
- Heat a large nonstick skillet over medium-high heat with 1 tablespoon oil.
- Fry meatballs until golden brown, 5 to 8 minutes, then transfer to a plate.
- In the meantime, continue with the stew:
- Melt butter in a large pot over medium heat.
- Add carrots and leeks and cook, stirring, until leeks are soft but not browned, 8 to 10 minutes.
- Then stir in the savoy cabbage and remaining 1/4 teaspoon salt and pepper until slightly wilted.
- Pour in broth, cover, bring to a boil, and simmer until cabbage is very tender, about 20 minutes.
- Carefully add fried meatballs to stew and cook until flavors are blended, about 5 minutes.
- Finally stir in the cream, 3 tablespoons of parsley and the remaining 1/8 teaspoon of nutmeg.
- Serve in bowls with the remaining 1 tablespoon sprinkled parsley.
Prepare a vegetarian savoy cabbage stew with beans and tomatoes
So you're still wondering how to easily make savoy cabbage stew. Try another version without meat, with beans and tomatoes. It is a tasty and hearty dish that is sure to delight your vegetarian-minded guests.
Ingredients
- 4 tbsp olive oil
- 1 onion, chopped
- 2 minced garlic cloves
- 1 medium-sized head of savoy cabbage, shredded
- 1.5 l vegetable broth
- 2 bay leaves
- Thyme, 2 sprigs, chopped
- 400 g halved tomatoes
- 1 can (400 g) beans
preparation
- First heat the oil in a large pan and sauté the onion and garlic until soft.
- Then stir in the cabbage and sauté briefly, add the stock, bay leaves and thyme.
- First season with salt and pepper and cook covered over medium heat for about 10 minutes.
- Then rinse and drain the beans in a sieve.
- Add tomatoes and beans to the stew and simmer over low heat for another 10 minutes.
Quickly and easily prepare Thermomix savoy cabbage stew with chicken
If you are one of those who want to cook traditional dishes in a modern way, this recipe idea is for you. This stew is very appetizing and can be easily prepared in a Thermomix. In addition, this is a very nutritious food that can provide the body with fiber, vitamins and minerals. This recipe uses chicken, but you can substitute with any meat you like.
Ingredients
- 320 g chopped savoy cabbage
- 120 g canned cooked chickpeas
- 60 g Serrano ham, diced
- 2 pieces chives, chopped
- 350 g chicken, chopped
- some fresh parsley
- 30 g of olive oil
- half a teaspoon of ground paprika
- 600 g chicken broth or vegetable broth
- 3 small cloves of garlic
- 130g diced carrots
- a pinch each of pepper and salt
- 2 pinches of cumin
preparation
- Once you have collected all the ingredients, do the following:
- Add garlic, chives, oil and parsley to the Thermomix.
- Program the device at speed 5/4 seconds.
- Then reprogram to spoon speed / 120º / 8 minutes.
- Then add the ham, cabbage and carrots.
- Let the food processor work at spoon speed / reverse rotation / 120º / 5 minutes.
- Then add the meat, chickpeas, cumin, pepper, paprika, salt and the stew broth.
- If you feel it is necessary, you can add a little more broth or even water.
- Then program a spoon speed / reverse rotation / 100º / 20 minutes.
Savoy cabbage with potatoes and pecorino cheese, Italian style
The Italians call this dish vellutata, and it resembles a cream soup but feels hearty like a stew. If there is some bread in it, it resembles a minestrone, or a broth with diced vegetables enriched with pasta, rice, barley or farro. However, in this vellutata recipe, you can puree the vegetables and thicken them into a velvety stew.
Ingredients
- 4 tablespoons virgin olive oil
- 1 red onion, finely chopped
- 2 pieces of leek, white part, finely chopped
- 1 celery, finely chopped
- 2 pieces of potatoes, peeled and diced
- ½ ball of savoy cabbage, finely chopped
- 1 Lorbeerblatt
- fine sea salt
- a few black peppercorns
- 4 tablespoons aged Tuscan Pecorino, grated
preparation
- Put the finely chopped onions and leeks in a pot with olive oil with a large pinch of salt and sauté for about 8 minutes.
- Add the potato cubes, chopped celery, chopped savoy cabbage and bay leaf, stir and cook over low heat for about 5 minutes.
- Pour in hot water to cover all the vegetables and cook over medium heat, stirring occasionally, for about 25 minutes. You should be able to easily mash the potatoes against the pot with a wooden spoon.
- Then remove the bay leaf and puree all the vegetables with a hand blender until you get a homogeneous mass.
- Season with salt and simmer over medium heat for about five minutes, or until desired thickness.
- First, roast the peppercorns in a pan for a few minutes until you can smell their spicy aroma.
- Place the peppercorns on a cutting board and chop them finely with a knife.
- Pour the stew into four bowls, drizzle with your best virgin olive oil and sprinkle the black pepper on top.
- Finish with the grated Pecorino sheep's cheese and enjoy.
