Best 4 Savoy Cabbage Risotto Recipes

SAVOY CABBAGE RISOTTO

Steps:

• Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
• In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
• Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
• Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
• When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.

BAKED HADDOCK & CABBAGE RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
• Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
• Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.

GINGER/GARLIC SAVOY CABBAGE

Steps:

• Heat wok or large skillet medium high heat, wait until oil is hot.
• Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
• Add garlic, salt and pepper cook 1 minute.
• Add ginger cook 1 minute.
• Drizzle with lime juice and serve.

CHESTNUT AND BACON RISOTTO WITH SAVOY CABBAGE

Steps:

• Pour the chicken stock into a saucepan and bring to a boil.
• Meanwhile, heat the oil in a medium saucepan.
• Add the bacon, onion and celery, cooking gently until the onion is translucent and the bacon is cooked.
• Add the rice and stir so that the rice becomes coated in the oil.
• Add the vermouth and stir until the rice has absorbed all the liquid.
• Now add a ladleful of stock and continue to stir until all the liquid has been absorbed.
• Continue this process for 15 minutes, adding stock by the ladleful.
• Then add the chestnuts and cabbage and continue to cook, adding stock by the ladleful until all the rice is creamy but still has bite - about another 5 minutes.
• Season with salt and pepper, then stir in the butter.
• Divide between serving bowls and pass the Parmesan cheese.