Would you like to prepare healthy food for the cold at home, such as a stew, easily and deliciously? Here you can find some recipe ideas to easily integrate the versatile cabbage into hearty or vegetarian dishes. Fill your plates with vitamins A, C and K, as well as minerals such as iron, phosphorus, potassium and calcium. Savoy cabbage is an excellent ingredient, suitable for many dishes with many alternatives. Add flavor to your recipes and warm them up in a delicious way in autumn or winter!
If you love savoy stew and want to eat healthy
Savoy cabbage has dark green leaves and a round head. Fall vegetables can be used in many recipes and taste good both raw and cooked. It stays fresh in the fridge for up to two weeks. In addition, you should always choose a dense sapling, heavy for its size and with a good color. Savoy cabbage stew is the perfect lunch or dinner to boost your immune system after a busy day or when you have a cold or flu.
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It is better to serve such dishes. This allows your senses to experience the full flavor while your body can benefit from the nutritional value. Also, for non-vegetarians, stews like this taste pretty good with some slices of fresh bread. Here are some delicious examples to inspire you in the kitchen.
Savoy stew with meatballs
Bite-sized meatballs and tender vegetables make this savoy casserole easy to cook and filling. At the end, hints of mixed cream and nutmeg round out the aromas. Also, homemade stock adds more depth, but store-bought varieties work just as well.
- 1/3 cup fresh breadcrumbs
- 1/4 cup of milk
- 3/4 teaspoon each kosher salt and pepper
- 1/4 teaspoon plus 1/8 teaspoon nutmeg
- 5 tablespoons chopped parsley
- 250 g each of minced pork and minced beef
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 2 sliced carrots
- 2 leeks (white and light green parts only), trimmed, halved lengthwise, washed well and cut into crescents
- Savoy cabbage (about 750 g), cut into thin strips
- 7 cups of chicken broth
- 1/4 cup heavy cream
- Prepare the meatballs:
- First, mix the breadcrumbs and milk in a bowl.
- Then add 1/2 teaspoon salt and pepper, 1/4 teaspoon nutmeg, 1 tablespoon parsley, pork and beef.
- Then mix everything carefully but well with your hands.
- Scoop out the mixture with slightly rounded spoons and form into small balls.
- Heat a large nonstick skillet with 1 tablespoon oil over medium-high heat.
- Fry the meatballs for 5 to 8 minutes until golden brown and remove to a plate.
- Meanwhile, continue with the stew:
- Melt the butter in a large saucepan over medium heat.
- Add the carrots and leeks and cook, stirring, until the leeks are tender but not browned, 8 to 10 minutes.
- Then stir in cabbage and remaining 1/4 teaspoon salt and pepper until slightly wilted.
- Pour in the stock, cover, bring to a boil and simmer until the cabbage is very tender, about 20 minutes.
- Gently add the meatballs to the stew and cook until the flavors meld, about 5 minutes.
- Finally, whisk in the heavy cream, 3 tablespoons of parsley and the remaining 1/8 teaspoon of nutmeg.
- Serve in bowls sprinkled with the remaining 1 tablespoon parsley.
Prepare a vegetarian cabbage stew with beans and tomatoes
So you’re still wondering how to make a pot of easy soap. Try another meatless version with beans and tomatoes. This is a tasty and hearty dish that will delight your vegetarian guests.
- 4 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 medium savoy cabbage, shredded
- 1.5 l vegetable broth
- 2 bay leaves
- Thyme, 2 sprigs, chopped
- 400 g tomatoes in half
- 1 can (400 g) of beans
- First, heat the oil in a large pan and sauté the onion with the garlic until soft.
- Then stir the cabbage and briefly boil it, add the broth, bay leaves and thyme.
- First season with salt and pepper and cook covered over medium heat for about 10 minutes.
- Wash the beans in a colander and let them drain.
- Add the tomatoes and beans to the stew and simmer for another 10 minutes.
Prepare Thermomix savoy stew quickly and easily with chicken
If you are one of those people who like to prepare traditional dishes in a modern way, this recipe idea is for you. This stew is very tasty and can be easily prepared in a Thermomix. In addition, it is a very nutritious food that can provide the body with fiber, vitamins and minerals. This recipe uses chicken, but you can substitute any meat of your choice.
- 320 g chopped cabbage
- 120 g canned chickpeas
- 60 g serrano ham, sliced
- 2 chives, chopped
- 350 g chicken, chopped
- some fresh parsley
- 30 grams of olive oil
- half a teaspoon of ground paprika
- 600 g of chicken stock or vegetable stock
- 3 small cloves of garlic
- 130 g chopped carrots
- a little salt and pepper each
- 2 a little cumin
- After gathering all the ingredients, do the following:
- Place the garlic, chives, oil and parsley in the Thermomix.
- Set the device to a speed of 5/4 seconds.
- Then reprogram the spoon speed / 120º / 8 minutes.
- Then add the ham, cabbage and carrots.
- Place the food processor on spoon speed / reverse rotation / 120º / for 5 minutes.
- Then add the meat, chickpeas, cumin, pepper, paprika, salt and stew stock.
- If you think it’s necessary, you can add a little more stock or even water.
- Then program the spoon speed / reverse rotation / 100º / 20 minutes.
Italian style cabbage with potatoes and pecorino cheese
The Italians call this dish vellutata, and it is similar to a creamy soup, but with the taste of a stew. When there is bread, it resembles minestrone, or a broth made with chopped vegetables enriched with pasta, rice, barley or farro. However, in this vellutata recipe, you can puree the vegetables and thicken them into a velvety stew.
- 4 tablespoons of extra virgin olive oil
- 1 red onion, finely chopped
- 2 leeks, white part, finely chopped
- 1 celery, finely chopped
- 2 potatoes, peeled and diced
- Half a ball of cabbage, finely chopped
- 1 bay leaf
- fine sea salt
- some pepper
- 4 tablespoons seasoned Tuscan Pecorino, grated
- Put finely chopped onion and leek with a pinch of salt in a saucepan with olive oil and sauté for about 8 minutes.
- Add the diced potatoes, chopped celery, chopped cabbage and bay leaf, stir and simmer for 5 minutes.
- Pour in hot water to cover all the vegetables and cook over medium-high heat, stirring occasionally, for about 25 minutes. With a wooden spoon you can easily mash the potatoes against the pot.
- Then remove the bay leaf and puree all the vegetables with a hand mixer until a homogeneous mass is obtained.
- Season with salt and cook on medium-low for five minutes or until desired thickness.
- First, roast the peppercorns in a pan for a few minutes until you can smell their hot aroma.
- Place the peppercorns on a cutting board and chop them with a knife.
- Ladle the stew into four bowls, drizzle with your best extra virgin olive oil and sprinkle with black pepper.
- Finish with grated Pecorino sheep cheese and enjoy.