Savoy Cabbage

[catdaddy]

Got a beautiful big head of savoy cabbage in this weeks CSA. Other than slaw and stir fry anyone know any special uses?

[Chris Amirault]

Well, speaking of gratins, Savoy cabbage makes a great one with roasted garlic, leeks, cream, and gruyere. I haven't made that in years....

[Paul Bacino]

Maybe a cabbage roll

.braised in a light tomato sauce

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[djyee100]

Your post sent me rifling thru my cookbook shelf, for the one recipe I remember cooking that specified savoy cabbage. It was Baked Buckwheat Noodles with Brown Butter and Savoy Cabbage from Deborah Madison's Greens cookbook. It's originally a dish from Northern Italy, called pizzoccheri della valtellina.

I remember it was unusual, yummy, and rich. An adapted recipe is available on this blog (the ingredients are slightly altered in quantity compared to the original recipe, but you get the idea).

http://marcsala.blogspot.com/2008/11/savoy-it-wins-you-at-glance-savoy-gives.html

[heidih]

Doesn't Julia have a whole one stuffed layer by layer and braised? I never made it but it looked and sounded like a showstopper

[Jim Dixon]

Any of the things I mention in this article would be fine with Savoy as well as plain green cabbage. This bean, cabbage, and polenta combo is pretty good, too.

[Chris Amirault]

The texture is so great that I think recipes that require fine shredding aren't worth it. Better to go for something that showcases those gnarly leaves.

[Doodad]

I like to use it in place of anything bready for lower carb alternatives. Instead of tortillas, rice wrappers or burger buns.

[FrogPrincesse]

Molly Stevens has a recipe for savoy cabbage and saint marcellin gratin in All About Braining that sounds divine; I have not tried it though.

The only time I ever used it was in minestrone.