Best 2 Wilted Savoy Cabbage Recipes
Wilted Savoy cabbage is a delicious and versatile dish that can be served as a side dish or main course. It is quick and easy to make, and can be tailored to your own taste preferences. Whether you prefer a classic recipe or something more modern, there are plenty of options to choose from. This article will guide you through the best recipes to find the perfect one for you.
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WILTED SAVOY CABBAGE
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.
CORNED SALMON WITH WILTED SAVOY CABBAGE AND BRAISED FINGERLING POTATOES
For a modern take on the classic Irish meal of corned beef and cabbage, South Gate chef Kerry Heffernan substitutes fresh wild salmon cured with coriander, bay leaf, and garlic for the more traditional red meat in this Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together salt, coriander seeds, brown sugar, black peppercorns, garlic, and bay leaves. Rub salt mixture all over salmon fillets and place in a shallow baking dish; let stand at room temperature for 45 minutes. Rinse salmon and pat dry.
- Preheat oven to 400 degrees.
- Heat grapeseed oil in a large well-seasoned cast-iron skillet over medium-high heat. Add salmon, flesh side down, and cook until browned, about 3 minutes. Increase heat to high and carefully turn salmon. Transfer skillet to oven and cook for 4 minutes. Remove salmon from pan and let stand 3 minutes before serving with cabbage and potato; drizzle with coulis.
Tips:
- Choose the right cabbage: Select a fresh, firm Savoy cabbage with tightly packed, dark green leaves.
- Wash the cabbage thoroughly: Rinse the cabbage under cold water to remove any dirt or debris.
- Slice the cabbage thinly: Use a sharp knife to slice the cabbage into thin ribbons or shreds. This will help it cook evenly and quickly.
- Don't overcook the cabbage: Wilted Savoy cabbage should be cooked just until it is tender-crisp, about 5-7 minutes. Overcooking will make it mushy.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a splash of vinegar for a brighter flavor.
- Serve immediately: Wilted Savoy cabbage is best served immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Wilted Savoy cabbage is a simple but delicious side dish that can be enjoyed on its own or as part of a larger meal. It is a good source of vitamins and minerals, and it can help to boost your immune system. With its slightly bitter flavor and tender-crisp texture, wilted Savoy cabbage is a great way to add a healthy and flavorful touch to your next meal.
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