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YOUR PRODUCE MAN'S
Savvy Savoy Cabbage Recipes
WINTER SAVOY SALAD
Ingredients
4 cups Savoy Cabbage (cored, thin sliced)
2 cup Carrots (thinly julienne cut)
1 ea Granny Smith Apple (quarter, core, slice crosswise 1/8 inch thick)
1 cup Raisins
3 TBS Apple juice
3 TBS Fresh lemon juice
2 TBS Apple Cider Vinegar
1 TBS Olive oil
1/2 tsp Caraway seeds, lightly crushed
to taste Salt & Pepper
Instructions
In a mixing bowl, whisk together Apple Juice, Lemon Juice, Vinegar,
Olive Oil and Caraway Seeds. Season with Salt and Pepper.
Add the Savoy Cabbage, Carrots, Raisins and Apples. Toss to coat.
Let stand at room temperature, tossing occasionally, for about 30 –
45 minutes, allowing flavors to blend, and allowing the cabbage to wilt.
SOUTHERN SAVOY
Ingredients
3/4 lb Sliced bacon
2 lb Savoy cabbage
2 bunches Mustard greens
6 ea Garlic cloves (minced)
3 TBS Butter
3 TBS Extra-virgin olive oil
to taste Salt & Pepper
Instructions
Cut bacon into ½” pieces and place in a frying pan. Cook
over medium heat until crisp. Transfer bacon with a slotted spoon to paper
towels and allow to drain.
Thinnly slice the cabbage and take the stems off the Mustard Greens.
Steam the cabbage until crisp tender, about 8 – 10 minutes. Transfer
the Cabbage to a large bowl. Cover to keep warm.
Now steam the Mustard Greens until tender, about 12 – 15 minutes.
Transfer the Mustard Greens to the bowl with Cabbage. Keep covered.
In a small sauté pan, heat the garlic, butter and oil until the
butter is just melted.
Drizzle this butter mixture over the vegetables. Toss to coat. Season
with Salt and Pepper.
Top with crumbled Bacon and serve.
SAVOY ROLLS
Ingredients
1 head Savoy cabbage
3 links Sausage (spicy-sweet)
1 TBS Vegetable oil
1 bunch Green Onions (chopped)
1/4 cup Celery (fine chopped)
1 cup Parsley (chopped)
2 cup Cooked rice
1 ea Egg (beaten)
to taste Salt & Pepper
Instructions
Loosen cabbage core with paring knife. Plunge whole cabbage into pot
of boiling water. Boil gently 10 minutes, or until leaves begin to soften.
Drain cabbage; carefully remove large outer leaves (about 10). Shred inner
leaves.
While cabbage is boiling, break sausage casings and sauté meat
in oil until brown. Drain on paper towels.
In a large bowl, mix rice with sausage, Green Onions, Celery, 1/2 of
the Parsley, and egg. Season to taste.
Put about 2 tablespoons rice mixture in center of each leaf. Fold leaves,
envelope style, and place seam side down (in one layer) in large skillet.
Pour Savoy Sauce over rolls. Sprinkle with shredded inner cabbage leaves.
Cover skillet and simmer 30-40 minutes. Before serving, sprinkle with
remaining one-half cup parsley.
SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food processor
with 1 teaspoon sugar. Add a generous pinch of dried rosemary and thyme,
or fresh herbs of your choice.
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