Savoy cabbage is a true gem among leafy vegetables with its unique veiny pattern, rubbery, crunchy texture, vibrant green hues, and elusive flavor. It is a popular ingredient in a diverse array of dishes, including fresh raw salads and hearty slow-cooked stews.
Apart from its esteemed taste and texture, savoy cabbage shines through with its ability to adapt to different food preparation techniques. Whether you prefer sautéing, frying, braising, roasting, or even fermenting, Savoy cabbage readily absorbs flavors and adds a satisfying crunch to any dish.
The firm and lithe leaves of the cabbage also make it an excellent candidate for using it as a wrap or for layering. It is highly nutritious, offering an abundance of antioxidants, vitamins, fiber, and essential minerals that contribute to a well-rounded diet.
At my house, savoy cabbage is pretty much a staple, so you’ll always find some in the fridge. I cook with this handy vegetable on a regular basis. And if you also want to try this delicious vegetable in different styles, here are 32 awesome recipes for you.
Nothing beats a big slice of savory pie late afternoon in the middle of winter. Savoy Cabbage Casserole with Fresh Dill is a dish that draws inspiration from Ukrainian and Russian recipes.
The eggy batter and cheese make the casserole almost quiche-like, which is a plus for me. The fresh dill adds a citrusy freshness, which shines through the rich, creamy flavors of the pie.
You’ll be surprised how good this casserole tastes, despite the absence of meat. This recipe is perfect for vegetarians, but it may need a few adjustments to make it vegan-friendly.
If anyone tells you that they don’t cook with cabbage because it doesn’t taste good, introduce them to this delightful savoy cabbage recipe and change their mind.
Braised Savoy Cabbage with Bacon and Mushrooms is a dish that will change the way you look at leafy vegetables. It gives the cabbage a sweet and buttery flavor profile, which blends smoothly with the smoky bacon and earthy mushrooms.
I usually serve this one as a side dish, but it has what it takes to be the centerpiece of the dining table as well. Only use fresh herbs to garnish or skip, as dried herbs don’t do the trick.
Are you searching for a quick, light snack? Look no further, because this recipe is just right for you. You can prepare it in minutes and tailor the recipe to your likes.
Butter-Garlic sautéed Savoy Cabbage is a plain dish that is flavorful and filling. Sour cream and parmesan can be added if you want to make it rich and fancy, though I prefer the humble version.
I often make this as a side dish with grilled seafood or roast chicken. If you don’t like raw, crunchy salads, this dish is a good option to compensate.
If you like a good old juicy chicken wrap but need to cut down on carbs, the Cabbage Roll Chicken Enchiladas are exactly what you need. Savoy cabbage leaves are the perfect low-carb vessel for meaty fillings.
I know tortillas are great because they are tasty, but cabbage wraps are mighty because they are tasty and healthy. When it comes to experiencing the crunch in every bite, savoy cabbage delivers, as long as you ensure that it is fresh.
If you’re trying to get your kids off junk food, make them these instead of handing them a plate of broccoli. Thank me later!
You’ve probably had potato wedges countless times, but how about cabbage wedges? They might not sound so appealing, but trust me when I say that they are ‘mind-blowing.’
This savoy cabbage recipe is the peak of creativity, and it takes inspiration from the legendary Caesar salad. The primary difference here is that the cabbage is roasted and coated in breadcrumbs.
One regular-sized cabbage flower can be cut into eight wedges, which shall provide up to four servings. However, I won’t blame you if you end up eating way more than your fair share.
Baked Cabbage and White Beans is a complete and fulfilling meal that doesn’t need a side dish. It incorporates caramelized cabbage, which stands out in the best way possible.
This savoy cabbage recipe uses feta cheese as garnish, but if you exclude it, you get a top-notch vegan meal before you. The white beans provide an ample amount of plant-based protein that keeps you energized for hours.
My favorite thing about this dish is the leftovers because they taste even better than the fresh version. I love to put scraps on toast or eat them with leftover rice.
Savoy cabbage makes a good coleslaw while raw, and it’s tasty when cooked; however, it’s dangerously delectable when prepared with any kind of meat.
Savoy cabbage is not as crisp as other varieties of cabbage, which makes it more seemly for cooking. The fraiche cream used in this recipe adds creamy sour notes to the dish, which are nicely balanced by the mild sweetness of the cooked cabbage.
My sister’s kids detest green leafy vegetables, but they devoured this dish happily. The power of bacon takes some credit, but the savoy cabbage is still the star of this recipe.
Stir-frying is another distinguished technique for cooking savoy cabbage, as it adds an oriental touch. This dish only takes ten minutes to make, and it’s the perfect excuse to use up any spare cabbage in the fridge.
The recipe is designed to give the cabbage a prominent ginger-garlicky flavor, so you can lessen the amount if you feel like the flavor will be overpowering. The red chili is recommended to spice up the dish, but you can leave it out if it seems too much.
Stir-Fried Savoy Cabbage is a pleasant add-on to a romantic dinner, and you can use it as a salad in sandwiches as well!
Thai Chicken Salad is a bowl of goodness. It is nutrient-dense, vibrant, crunchy, refreshing, healthy, and everything nice in the world.
This recipe contains lean meat, fresh veggies, nuts, and herbs, so it’s a feast for the health-conscious and fitness freaks. The thing that brings the whole dish together is the peanut dressing, which can easily be prepared at home.
If you like citrusy hints in your salad, add some lime juice to the dressing. You can also modify the recipe by using different combinations of vegetables and nuts.
This is the kind of soup that makes you feel whole again. I remember the first time I tried this Savoy Cabbage recipe; it brings back some bittersweet memories.
It happened a few years ago during the holiday season – I was heartbroken and nearly broke, so I couldn’t fly home to celebrate Christmas with the family. Anyway, I needed something heartwarming and I stumbled upon the recipe for Sweet Potato, Bacon, and Savoy Cabbage Soup.
I had all the ingredients with me by some miracle, so I recreated it like a dream. The soup was a savior in those tough times, and it helped heal by splintered soul.
Cabbage rolls date back centuries and have remained part of many different cultures. However, Asian cabbage rolls are something special because of their individual characteristics and flavors.
Ground meat such as pork, beef, or chicken and vegetables like cabbage, carrots, and spring onions are commonly used as filling in Asian Cabbage rolls. This savoy cabbage recipe also contains eggs, which make the rolls all the more delicious.
These rolls are so good that there’s no way you only eat one. Since the rolls are baked, the calories are controlled, so you may allow yourself some guilt-free pleasure.
When you bake savoy cabbage, the caramelized edges and tender center create a pleasant contrast of savory and sweet notes. The outer leaves become crispy and browned, while the inner leaves remain tender, resulting in a satisfying bite.
This recipe is incredibly simple. All you need to do is cut the cabbage into thick wedges, coat them with oil, sprinkle your seasonings, and pop them in the oven.
The top reason for trying this recipe is that it’s a fuss-free way to prepare an appetizing side dish to accompany your main course.
Honestly speaking, I am not very well acquainted with traditional Portuguese cuisine, but this dish speaks volumes. If this is an indication of what Portuguese cooking looks like, I am all into learning more.
This dish exhibits the country’s love for fresh and simple ingredients. Cannellini beans, also known as white kidney beans, are a popular ingredient in Portuguese cuisine. These creamy and delicate beans give the dish a buttery and wholesome feel.
Long grain rice is the foundation of the dish, and the use of aromatic spices like bay leaves, parsley, and paprika add depth and complexity.
Savoy Cabbage, Walnut, and Sage Lasagne is a Mediterranean twist on our all-time favorite comfort dish.
It’s immensely gratifying when creative home chefs out there invent a tasteful and healthier version of addictive junk foods. This recipe also contains aubergines, which are an excellent source of vitamins B1 and B6.
In this recipe, we swap the pasta sheets with leaves of savoy cabbage, so we’re essentially eliminating carbs. I love how the walnuts add a faint bitterness and earthy notes to the dish.
One day I was craving baked potatoes, but I also wanted to make use of some leftover cabbage, so I found this recipe and created a masterpiece.
This dish is a makeshift potato casserole with the added goodness of savoy cabbage. The recipe also enlists bacon as a major ingredient, though I have made it without the bacon, and it was still heavenly (so try it out, vegan friends!).
Baked cabbage and potatoes dish is a crowd-pleaser, so you must include it in your menu next time you’re hosting a house party.
Savoy Cabbage, Black Kale, and Potato Subji is a novel Indian recipe; ‘Subji’ here simply translates to ‘vegetables.’ The Indian chef who came up with this recipe is from the state of Gujrat, where cabbages and potatoes are considered holy.
This recipe contains a bunch of aromatic spices you might not use in your cooking on a daily basis, and that’s what makes it unforgettable. The coriander seeds and black mustard seeds add some unusual and exciting notes to the flavor profile.
Traditionally, the dish is served with Indian-style flatbread and yogurt. It is also served as a side dish with lentils and rice, which is a local staple.
It was inevitable to include an epic coleslaw recipe on this list, so here we go. This Savoy Cabbage Coleslaw yields the most colorful and tasteful coleslaw you’ve ever had (the cheap kind served by many fast food chains doesn’t even come close).
Coleslaw is almost never a food item anyone gets excited about, but this savoy cabbage coleslaw is extraordinary. The citrus-infused dressing with herbs, chili-garlic paste, and other seasonings sets it apart.
This coleslaw pairs exceptionally well with grilled meats, sandwiches, tacos, and burgers. Add a side of potato wedges or French fries to complete the deal.
Verza Stufata, also known as Braised Savoy Cabbage, is an Italian delicacy that is traditionally enjoyed during the winter season. It is simple and inexpensive to make and usually accompanies meat-based dishes.
It is particularly popular in northern Italy, especially in regions such as Lombardy, Piedmont, and Veneto; also, each region has its own variations, which include slight differences in preparation and seasonings.
The dish gets its name from the cooking technique “stufare,” which means to braise or stew. The cabbage is slow-cooked with other ingredients, which softens the leaves and allows them to develop a nice deep flavor.
This Savoy Cabbage recipe offers a fun and creative twist on traditional pancakes. These pancakes are, in essence, a savory alternative to the typical sweet breakfast platter, and they’re oddly satisfying.
Dishes like these are what expand your culinary horizons, and I live for that. The pancakes require a handful of basic ingredients that are readily available in every home kitchen, and you can make them from scratch in under 20 minutes.
I occasionally make these savory pancakes for breakfast, and what makes them better is a flavorful dip or sauce. My favorite options are a tangy Tomato Sauce, Spicy Sriracha Mayo, and a smoky Chipotle Dip.
Polenta Torta with Gorgonzola and Savoy Cabbage is an artistic dish inspired by Italian cuisine, and it holds a special place in my heart.
At first glance, it looks like a layered cake, but it’s obviously savory and a pure delight to all senses. My father lacks a sweet tooth, unlike the rest of the family, so I decided to make this for his birthday. This dish made him so happy, and the memory still warms my heart.
Gorgonzola, a well-known Italian blue cheese made from cow’s milk, is the star of this recipe. It has a distinctly rich and slightly tangy flavor that beautifully complements the creamy polenta and savoy cabbage.
Here’s another recipe featuring savoy cabbage wedges, but this one is extra indulgent and scrumptious. To prepare this dish, we grill the savoy cabbage, which brings out a charming smoky char, which is a welcome contrast to the natural sweetness of the vegetable.
I’ve made this Savoy Cabbage recipe several times as a dish at get-togethers with family and friends. I view it as an unconventional salad that is more likely to be noticed at the dinner table.
Savoy Cabbage Wedges with Buttermilk Dressing also make a nutritious and filling snack, so if there are leftovers, you have something to munch on the next day.
Savoy Cabbage Gratin is an incredibly decadent savory dish that can easily overthrow any arguments from cabbage skeptics. Cabbage is a fundamental component of numerous winter comfort dishes, and this dish further proves my point.
Once you’ve tried this savoy cabbage recipe, you’ll never look back at boxed mac and cheese and the like. Make this for your guests, and they’ll be coming back for seconds until the serving dish is emptied clean.
The most amazing thing about this recipe is that it doesn’t contain any amount of meat and still tastes out of this world.
Who doesn’t like egg rolls? If you’ve even had the honor to serve at a Chinese restaurant, you can surely vouch for the fact that they sell like hotcakes.
Savoy Cabbage Egg Rolls are an American invention, and Chinese spring rolls are the muse. Contrary to the name, these rolls do not carry an egg-based filling; however, the egg is an ingredient used in the egg roll wrappers.
If you’re on a plant-based diet, you can modify the recipe by excluding the pork and adding mushrooms with other vegetables instead. These egg rolls are a yummy, crispy snack that nobody can resist.
This dish is named after the Savoy region in France. Farro is an ancient whole grain having a nutty flavor and a chewy texture. It makes a wonderful addition to gratins and other hearty dishes like savory pies and casseroles.
Fontina is an exclusive semi-soft cheese, which is derived from Aosta Valley in Italy. It possesses that tendency to melt beautifully, making it an excellent choice for this Savoy Cabbage recipe.
I love making this for family dinners, as it is tasteful and highly nutritious. Farro is an excellent source of magnesium and iron, and Fontina is rich in calcium and vitamin A.
If you’re seeking a low-calorie snack that doesn’t taste like diet food, these steamed cabbage rolls have you covered. Steaming is a healthier cooking method compared to conventional techniques like frying or baking, as it doesn’t involve the usage of oil or butter.
Steaming also helps retain the nutritional value of the cabbage and even minimizes the need for adding a fatty component to the filling. Steamed cabbage has a lighter and more delicate texture compared to baked or fried versions, which is so underrated.
I admire how the cabbage leaves become slightly translucent, appearing dreamlike and allowing the flavors of the filling to shine through.
Looking for a vegan and gluten-free meal? This savoy cabbage recipe will satisfy your bespoke cravings with minimum effort.
Cabbage Fried Rice is prepared pretty much the same way as any traditional Chinese fried rice. The only detail that makes it different should be the veggies-to-rice ratio.
This dish contains a higher than usual amount of stir-fried veggies in order to reduce the amount of carbs consumed per serving. If you ask me, it’s a decent way to trick yourself into eating more vegetables without feeling overwhelmed.
Baked Savoy Cabbage with Emmental and Breadcrumbs is a simplistic yet luxurious dish that seems to be created for all the cheese lovers out there. Since I am a cheese fanatic myself, this savoy cabbage recipe receives my approval.
Crispy breadcrumbs with parmesan on top are such an awesome idea to add a delightful crunch to every bite. This dish is relatively simple to prepare, requiring just a few ingredients and no sweat.
The cheesy and crispy nature of this dish makes it appealing to both kids and adults. It can be a great way to introduce cabbage to picky eaters in a clever and enjoyable way.
Savoy cabbage is great for salads, and luckily, salads made today are not bland and boring like they used to be. This salad recipe is evidence of the fact that there’s so much you can do to make a salad attractive and flavorful.
First off, we have avocado, which is a nutrient powerhouse. Including avocado in your daily diet plan will improve your gut health, heart health, and mental health.
Blood orange adds a unique citrusy flavor to the salad; it tastes like a combination of grapefruit, raspberries, and cherries, which is so refreshing. Moreover, this fruit gives a boost to your immune system and aids in weight management.
Stuffed Savoy Cabbage is a classic European dish that offers endless possibilities when it comes to fillings. This savoy cabbage recipe uses ground beef and is nice, but you may also try my version, where I switch these two ingredients with chicken and egg noodles.
Savoy cabbage leaves are used as a natural and edible wrapper to encase the flavorful stuffing. The leaves become tender and slightly sweet when cooked, providing a perfect vessel for the filling.
The tomato sauce adds a nice sweet and sour touch to the dish while making it unbelievably succulent. Every time I get the chance to savor this dish, I keep wondering why I don’t make it more often.
When it comes to complex and innovative recipes, savory cakes always turn out to be winners in my book. It takes a great deal of creativity and imagination to come up with something visually appealing and delicious.
This recipe isn’t the easiest one to recreate, but I like a dish that dares to challenge my culinary skills from time to time. At the end of the day, it helps me grow as a person and unlocks a new achievement.
I suggest you save this one for a special family occasion, as it will definitely make a lasting impression.
Beef and cabbage are a classic combination that never disappoints. Corned Beef and Cabbage is a dish you will thoroughly enjoy for its colorful presentation and comforting flavors.
This dish liaises with Irish cuisine, and it is a specialty dish for celebrating St. Patrick’s Day. It is typically prepared as a one-pot meal, making it a convenient option for home cooking.
While the original recipe calls for corned beef and cabbage, you can add a variety of seasonal vegetables to customize and enhance this humble dish.
Let’s end this splendid culinary journey with an appetizing pasta recipe. The savoy cabbage recipe produces rich, creamy pasta, and getting to eat it will be the best part of your day.
This recipe contains bacon slices that can be left out if you want a vegetarian-friendly version. It also has baby Portobello mushrooms, which have a profound savory flavor, and they are known to carry anti-inflammatory, antioxidant, and anticancer properties.
Bucatini pasta is ideal for making this recipe, but you can use other kinds at your convenience. I sometimes use oregano in combination with or in place of thyme leaves, which blends in seamlessly.
Savoy Cabbage Chicken Corn Soup
- 500 grams of chicken wings or any other part with bones
- 2 tbsp vegetable oil
- ½ cup of spring onions (finely chopped)
- 2 cloves of minced garlic
- 1 medium carrot (finely chopped)
- 1 cup shredded savoy cabbage
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp brown sugar
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tbsp chili sauce
- 2-3 tbsp corn flour
- 1 beaten egg
- Salt and pepper to taste
- Boil the corn kernels and chicken in 1-1 ½ liters of water on low to medium heat for an hour, or until meat is tender.
- Remove the cooked chicken from the broth and de-bone. Shed the chicken meat and set aside; the bones are to be discarded.
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant and translucent.
- Add the shredded chicken and all vegetables, including the savoy cabbage, to sauté for several minutes.
- Pour in the broth with the corn kernels and stir.
- Add in the salt, pepper, brown sugar, and seasonings (soy sauce, chili sauce, and vinegar) and bring to boil.
- Then slowly pour the beaten egg from the top and stir with a wooden ladle to mix it well.
- Remove from the stove and pour into a serving bowl. Enjoy it while it’s hot and steamy.