Savoy cabbage - dark green with delicate, as if corrugated leaves, whose homeland is blessed Italy - is considered the most tender and sweet of all varieties of this vegetable.
It is necessary
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- Savoy cabbage stew with bacon
- 1 head of savoy cabbage
- 100 g bacon
- 50 g unsalted butter
- 90 ml dry white wine
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fennel seeds
- 2 tablespoons sour cream
- salt and freshly ground pepper
- Savoy cabbage
- stuffed with pumpkin rice and bulgur
- 6 savoy cabbage leaves
- 250 g butternut squash
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 head of onion
- 1 clove of garlic
- 100 g boiled bulgur
- 100 g of boiled rice
- 30 g fresh mint, chopped
- For the sauce
- 150 g Greek yogurt
- 50 g fresh cucumber
- ½ lemon
- 1 clove of garlic
- salt and freshly ground black pepper
Instructions
Step 1
Choose dark green Savoy cabbage with layered crispy curved leaves. Good heads of cabbage are dense and heavier than you would expect from a vegetable of this size. Please note that such cabbage is stored for no longer than one week in a dark, cool place. The season for savoy cabbage begins in October and lasts until February.
Step 2
Before cooking, Savoy cabbage is disassembled into leaves and a hard core is cut out of them with wedges. The vegetable is stewed, added to soups, stuffed in the manner of cabbage rolls. To wrap minced meat in cabbage leaves, you must first blanch them - first put them in boiling water for a few minutes, and then immediately in ice water.
Step 3
Savoy cabbage stew with bacon
Prepare the cabbage. Cut out tough veins and cut the leaves into long strips. Melt the butter in a large saucepan. Cut the bacon into small squares and fry over medium heat for 3-4 minutes. Add the cabbage and stir. Pour in the wine, cover and simmer over low heat for about 10 minutes, until the cabbage is completely soft. Sprinkle with fennel seeds and chopped fresh parsley, add sour cream, mix and serve as a side dish or as a side dish.
Step 4
Similarly, you can season cabbage not with bacon, parsley and fennel, but other herbs and spices. Try a combination of toasted garlic, rosemary and chopped almonds or pine nuts and thyme. The delicate taste of Savoy cabbage is well complemented by goose or duck fat.
Step 5
Savoy cabbage stuffed with pumpkin rice and bulgur
Blanch the savoy cabbage leaves in salted water. Peel the pumpkin and cut into cubes, place on a baking sheet covered with foil in one layer. Season with salt, pepper and vegetable oil. Preheat oven to 200C. Bake the pumpkin until tender, this will take 25 to 40 minutes. Peel the onion and cut into small cubes. Fry until transparent. Combine baked pumpkin, boiled rice and bulgur, fried onions, peeled and minced garlic, and chopped mint leaves.
Step 6
Prepare the sauce. Grate the cucumber on a fine grater, squeeze out the excess liquid. Add to thick yogurt. Squeeze the juice from half a lemon there, put the peeled and chopped garlic and season with spices. Place one tablespoon of the filling on the very edge of the cabbage leaf, roll them into a cylinder and serve with sauce.
