Best 6 Savoy Cabbage And Mushrooms Recipes

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Indulge in a delightful culinary journey with our diverse collection of Savoy cabbage and mushroom recipes. From hearty and comforting soups to vibrant salads, savory skillet meals, and more, these dishes showcase the versatility and unique flavors of these two main ingredients. Whether you're craving a quick and easy weeknight dinner or a special dish to impress your guests, you'll find a recipe here that suits your taste and occasion. Each recipe is carefully crafted with step-by-step instructions, cooking tips, and beautiful images to guide you through the cooking process. So, gather your ingredients, prepare your kitchen, and let's embark on a delicious adventure with Savoy cabbage and mushrooms!

Let's cook with our recipes!

SESAME CABBAGE AND MUSHROOMS



Sesame Cabbage and Mushrooms image

I love the Chinese-takeout-feel of this speedy side dish.

Provided by HurdBird

Categories     Side Dish     Vegetables

Time 21m

Yield 4

Number Of Ingredients 7

2 ½ tablespoons dark sesame oil, divided
6 ounces shiitake mushroom caps, sliced
4 cups thinly sliced napa cabbage
1 tablespoon reduced-sodium soy sauce
¼ teaspoon freshly ground black pepper
¼ cup cilantro leaves
2 tablespoons toasted sesame seeds

Steps:

  • Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes.
  • Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 6.4 g, Fat 10.9 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 150.9 mg, Sugar 1.6 g

VEAL IN SAVOY CABBAGE WITH MUSHROOM SAUCE



Veal in Savoy Cabbage with Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 24 servings

Number Of Ingredients 15

2 heads savoy cabbage
3 pounds ground veal
1 cup dill weed
1 Spanish onion, sauteed in butter
2 cups plain oatmeal, cooked
4 large eggs
1 tablespoon salt
1 teaspoon pepper
Mushroom Sauce, recipe follows
1 pound sliced mushrooms
4 1/2 cups water
2 tablespoons all-purpose flour
1 cup sour cream
1/2 teaspoon salt
Dash pepper

Steps:

  • Put aside the cabbage. In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside. (This will be the filling to stuff the cabbage leaves.)
  • Core out the centers of the cabbage. Place the whole cored cabbage in a large pot of boiling water. Boil until the leaves become slightly transparent. (Savoy cabbage cooks very quickly). Remove leaves from the water, 1 at a time.
  • Preheat oven to 375 degrees F.
  • Roll the meat mixture into 2-inch balls. Elongate slightly and place on individual cabbage leaves. Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process. Place in a covered roaster pan with some water and cook for 1 1/2 hours.
  • Remove cooked cabbage rolls from roaster pan, and place on a serving plate. Serve with mushroom sauce over top.
  • In a saucepan, combine mushrooms and 4 cups water, and bring to a boil. Boil for about 10 minutes or until mushrooms are soft. In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended. Add mixture to mushrooms, stirring until blended. Simmer, stirring, for 5 minutes. Season, to taste, with salt and pepper.

CURRIED SAVOY CABBAGE SOUP WITH MUSHROOMS



Curried Savoy Cabbage Soup With Mushrooms image

My parents grow a lot of vegetables. Although I live quite far away from them and neither of us has a car, I sometimes see my sister. Last time I saw her she gave me a savoy cabbage from my parents. Not being a big fan of cabbages, I was quite happy to find this Curried Cabbage Soup in the new edition of the Swiss cooking magazine called 'KOCHEN' (November 2005). I love spices and I enjoy nearly every dish with curry powder or paste in it. I used a recently bought Sri Lankan curry powder, which - as I found out - happens to be very very hot. The second time I prepared this soup I used half a tablespoon of the Sri Lankan and half a tablespoon of a mild curry powder. This soup makes a lovely starter or a nice meal.

Provided by tigerduck

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

11 ounces savoy cabbage (300g)
1 medium onion
8 sprigs thyme
1 medium potato
1 ounce butter (30g)
1 tablespoon curry powder
3 1/4 cups vegetable stock or 3 1/4 cups chicken stock
7 ounces mushrooms
4 tablespoons chopped fresh parsley
salt
pepper (freshly ground)
1/2 cup half-and-half cream

Steps:

  • Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
  • Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
  • Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
  • Slice the mushrooms and chop the parsley.
  • Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
  • Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
  • SERVE:.
  • Pour soup into bowls and top with mushrooms.

Nutrition Facts : Calories 181.3, Fat 9.8, SaturatedFat 5.9, Cholesterol 26.4, Sodium 84.7, Carbohydrate 21, Fiber 5.1, Sugar 4.3, Protein 5.7

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE



Rigatoni with Savoy Cabbage, Bacon, and Mushroom Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 6 cups

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
7 to 8 large cloves garlic (about 1/2 cup), thinly sliced
8 ounces thick-cut bacon or prosciutto end, cut into 1-inch pieces
1/2 teaspoon dried peperoncino (hot red pepper flakes)
2 pounds savoy cabbage, trimmed, quartered, cored, and shredded 1/3-inch thick
1 pound mixed mushrooms (about 6 cups), such as porcini, chanterelles, and cremini, trimmed, sliced 1/3-inch thick
1 teaspoon coarse salt, plus more for cooking pasta
1 cup homemade or low sodium canned chicken stock
1 pound rigatoni pasta
Freshly grated Grano Padamo cheese, for serving (optional)

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
  • Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
  • Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
  • Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS



Pasta Carbonara with Cabbage and Mushrooms image

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Provided by Anna Stockwell

Categories     Quick and Healthy     Healthy     Pasta     Cabbage     Bacon     Mushroom     Quick & Easy     Parmesan     Dinner     Winter

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
6 ounces bacon, sliced crosswise into 1/2-inch strips
8 ounces tagliatelle or linguine
3/4 tsp. kosher salt, plus more
1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
2 large egg yolks
2 ounces Parmesan, finely grated, divided, plus more for serving
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
  • Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
  • Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
  • Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
  • Divide pasta among bowls. Top with more Parmesan.

LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE



Long-Cooking Savoy Cabbage, Bacon and Mushroom Sauce image

This is an adopted recipe. It is a delicious, economical, and easy sauce that is wonderful over polenta or pasta. The long cooking gives the cabbage a buttery, caramelized flavor and the bacon is a wonderful smoky compliment to that. From a Good Housekeeping article on meals you can freeze ahead.

Provided by TishT

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 head savoy cabbage, outer leaves removed
1/4 cup olive oil
8 ounces thick-cut bacon, cut into 1 inch chunks (about 6 slices)
8 garlic cloves, minced or finely sliced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 lb mushroom, sliced
water or chicken broth, as needed

Steps:

  • Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
  • In a dutch oven or heavy large saucepan, heat oil over medium heat.
  • Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
  • Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
  • Stir, then and add the remaining cabbage.
  • Let it wilt again, then stir again.
  • Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
  • Serve over polenta or thin the sauce with some water and serve over pasta.
  • This freezes and reheats well, making it great for once-a-month cooking.

Nutrition Facts : Calories 275.4, Fat 26.3, SaturatedFat 7, Cholesterol 25.7, Sodium 513.3, Carbohydrate 4.1, Fiber 0.8, Sugar 1.6, Protein 7

Tips:

  • Choose the right cabbage: For this recipe, it's best to use Savoy cabbage, as it has a delicate flavor and tender texture that pairs well with the mushrooms.
  • Slice the cabbage thinly: This will help it cook evenly and quickly.
  • Use a variety of mushrooms: This will add depth of flavor to the dish. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan: When cooking the mushrooms, make sure not to overcrowd the pan, as this will prevent them from browning properly.
  • Cook the mushrooms in batches: If you're using a lot of mushrooms, cook them in batches to avoid overcrowding the pan.
  • Season to taste: Once the cabbage and mushrooms are cooked, season them to taste with salt and pepper.
  • Serve immediately: This dish is best served immediately, while the cabbage and mushrooms are still hot and tender.

Conclusion:

This Savoy cabbage and mushrooms recipe is a simple but flavorful side dish that's perfect for any occasion. The cabbage and mushrooms are cooked in butter until tender and then seasoned with salt and pepper. The dish is finished with a sprinkle of fresh parsley. This recipe is a great way to use up leftover cabbage and mushrooms, and it's also a healthy and delicious addition to any meal.

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