Best 4 Savoy Cabbage In Cream Recipes
Savory cabbage in cream, also known as Kapusta zasmażana, is a hearty and flavorful Polish dish that is perfect for a cold winter day. This classic dish is made with savoy cabbage, onions, carrots, and mushrooms, simmered in a creamy sauce. It is often served with boiled potatoes or bread. Cabbage in cream is a versatile dish that can be made with a variety of different ingredients. Some popular variations include adding smoked sausage, bacon, or kielbasa. It can also be made vegetarian by omitting the meat. No matter how you make it, cabbage in cream is a delicious and comforting dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY SAVOY CABBAGE WITH PEARS
Savoy cabbage is blanched, lightly caramelized, and then cooked in a cream sauce with pears. A delicious side that surely be a hit with your family.
Provided by walburga
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
- Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 28.5 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 6.8 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 361.6 mg, Sugar 14.3 g
CREAMY SAVOY CABBAGE WITH CARROTS
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
Provided by Nick Nairn
Categories Dinner, Side dish
Time 26m
Number Of Ingredients 5
Steps:
- Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
- Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.
Nutrition Facts : Calories 130 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM
Categories Milk/Cream Pasta Sauté Quick & Easy Lemon Pea Cabbage Dill Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta is cooking, heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté cabbage, stirring, until pale golden, about 6 minutes. Add scallions, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
- Remove from heat and stir in peas, zest, dill, salt, and pepper.
- Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl (or in pot).
- If pasta looks dry, moisten with some of remaining water.
SAVOY CABBAGE IN CREAM
Cabbage and root vegetables are staples in Austria and Bavaria. This creamy version is especially delicious authentic to the region when served with fried sausages and mashed potatoes.
Provided by PanNan
Categories German
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim and quarter the savoy cabbage and remove the core. Blanch the quarters in lightly salted boiling water for 2 minutes. Remove and drain well. When cooled enough to handle, slice the cabbage quarters into strips.
- Finely dice the onion. Melt the butter in a large skillet and add the onion. Saute until the onion is soft and translucent. Add the cabbage strips and saute for a few minutes. Add the seasonings and meat stock. Cover and simmer for 20 minutes.
- Whisk the cream with the cornstarch. Add to the cabbage and cook for 2 - 3 minutes. Taste and adjust for seasonings if necessary and serve.
Nutrition Facts : Calories 92.9, Fat 9.2, SaturatedFat 5.8, Cholesterol 29.8, Sodium 401.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 1.2
Tips:
- Choose the right cabbage: Select a firm, compact head of Savoy cabbage with tightly packed leaves.
- Slice the cabbage thinly: This will help it cook evenly and quickly.
- Cook the cabbage in a single layer: This will prevent it from steaming and becoming soggy.
- Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the cabbage from burning.
- Don't overcook the cabbage: It should be tender but still slightly crunchy.
- Season the cabbage to taste: Salt, pepper, and nutmeg are all good options.
- Serve the cabbage immediately: It is best enjoyed fresh out of the pan.
Conclusion:
Savoy cabbage in cream is a simple but flavorful side dish that can be enjoyed with a variety of main courses. It is a good source of vitamins and minerals, and it is also low in calories. There are many different ways to make Savoy cabbage in cream, so you can find a recipe that suits your taste. Whether you like your cabbage creamy or crispy, there is a recipe out there for you. So next time you are looking for a healthy and delicious side dish, give Savoy cabbage in cream a try.
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