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How to Cook Cabbage (Savoy, Sweetheart, Loveheart, Sweetheart, Red Cabbage, White Cabbage) – 6 Recipes

With so many different varieties of cabbage there are so many different ways to try cooking it. How do you cook your Savoy Cabbage? Or Sweetheart Cabbage?

So many different ways to cook cabbage, why not try one of the 6 recipes below?

Savoy Cabbage with Sausage

  • 4 Servings
  • Preparation time: 20 minutes
  • Cooking time: 1 hour and 20 minutes

Ingredients

  • 1 large savoy cabbage, cut into strips, washed
  • 500g of sausage, sliced
  • 80g smoked bacon, sliced
  • 3 tablespoons extra virgin olive oil
  • 200ml dry white wine
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Put cabbage strip in a large pan with extra virgin olive oil and cook for 10 minutes, stirring frequently. Add some water or vegetable broth if it sticks to the pan.
  2. Add them to the pan with cabbage and blend with wine.
  3. When the wine has evaporated, cover the cabbage with vegetable broth and bring it to a boil.
  4. Reduce the heat, cover and cook until the cabbage is tender (about 1 hour).
  5. Uncover and cook until all the liquid has evaporated.
  6. In a non-stick skillet, brown the sausages with smoked bacon.
  7. Add them to the cabbage and stir well.
  8. Cook over low heat for an additional 3 to 4 minutes, stirring frequently.
  9. Season with salt and black pepper.
  10. Serve and enjoy.

Additional tips

  • Smoked bacon will give the dish a more savoury flavour. You can replace it with a diced roasted ham.
  • You can also crumble the sausage.

Gnocchi with Savoy Cabbage

  • 4 Servings
  • Preparation time: 10 minutes
  • Cooking time: 1 hour

Ingredients

  • 500g potato gnocchi
  • 1 small savoy cabbage, cut into strips
  • 50g walnuts, chopped
  • 6 sage leaves
  • 60g butter
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Place cabbage into a pan with two tablespoons of extra virgin olive oil. Cook for 5 minutes, stirring frequently.
  2. Cover with water and cook until tender. Drain it well.
  3. Melt the butter in a non-stick skillet and add sage leaves. Cook over low heat for a few minutes, stirring occasionally.
  4. Add chopped walnuts and cabbage. Season with salt and pepper, and stir well to combine.
  5. Cook gnocchi according to the package instructions.
  6. Drain gnocchi and add them to the skillet with cabbage. Stir well to combine.
  7. Serve and enjoy.

Additional tips

  • You can prepare gnocchi for four servings by boiling 1 kg of flour potatoes. Peel them and let them cook. Mash the potatoes and combine them with 1 egg and 300 grams of all-purpose flour. Knead the dough until smooth and homogeneous. Do not over-knead as it will be too sticky. Shape 2-cm wide ropes and cut them into 2 cm large gnocchi.

Red Cabbage Cream

  • 4 Servings
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes

Ingredients

  • 400g red cabbage, cut into strips
  • 1 tablespoon fig jam
  • 1 onion, sliced
  • 200g cream cheese
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 200ml water
  • 3 tablespoons orange juice

Instructions

  1. Heat extra virgin olive oil in a pan over medium heat.
  2. Add onion and cook until lightly golden.
  3. Stir in cabbage strips, season with salt and pepper.
  4. Pour in orange juice and water.
  5. Cover and cook for 15 minutes. Uncover and cook until all the liquid has evaporated.
  6. Transfer the cabbage into a high-speed blender. Add cream cheese, fig jam and blend until smooth and creamy.
  7. Serve and enjoy.

Additional tips

  • You can serve red cabbage cream with bruschettas and combine it with other raw vegetables or ingredients like salmon, roasted ham, or shrimps.
  • Use it as a base for serving meat like lamb or fish like a baked octopus.

Red Cabbage Bruschetta

  • 4 Servings
  • Preparation time: 10 minutes
  • Cooking time: 12 minutes

Ingredients

  • 1 red cabbage, cut into 1 cm sliced
  • Lemon-flavoured extra virgin olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon chopped aromatic herbs: sage, thyme, rosemary and basil

Instructions

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Arrange cabbage slices onto the baking sheet and spray with extra virgin olive oil.
  3. Sprinkle with aromatic herbs and season with salt and pepper.
  4. Bake for 12 minutes.
  5. Serve and enjoy.

Additional tips

  • Red cabbage bruschetta is a great appetizer. You can serve them alone as they are flavourful, or top them with different ingredients like cream cheese, chopped chives and nuts, or add smoked cheese and bacon, etc. Unleash your imagination and make some delicious red cabbage bruschettas.
  • You can store them in the refrigerator for up to 5 days.

White Cabbage Salad with Anchovies

  • 4 Servings
  • Preparation time: 10 minutes
  • Cooking time: 5 minutes

Ingredients

  • 1 small white cabbage, thinly sliced
  • 60g anchovies in oil, drained
  • 2 – 3 tablespoons breadcrumbs
  • 5 – 6 tablespoons extra virgin olive oil, to taste
  • Black pepper, to taste
  • 1 tablespoon lemon juice

Instructions

  1. Heat extra virgin olive oil in a non-stick skillet and add anchovies.
  2. Cook and stir with a wooden spoon until anchovies have melted.
  3. Add breadcrumbs and stir well.
  4. Cook for an additional 2 to 3 minutes.
  5. Place sliced cabbage into a salad bowl, pour over the anchovies sauce and mix well to combine.
  6. Serve and enjoy.

Additional tips

  • White cabbage salad is a simple yet flavourful dish. But as it is a versatile dish, you can add many different spices and herbs to enrich the flavours. Try with chilli powder or grated ginger.
  • You can also stir-fry the cabbage for 10 minutes and add breadcrumbs before serving.

Pasta with White Cabbage and Shrimp

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes

Ingredients

  • 320g pasta
  • 250g cabbage, chopped
  • 200g shrimp tails, peeled
  • 150ml dry white wine
  • 1 garlic clove
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Sauté the garlic clove in a pan with extra virgin olive oil.
  2. Add chopped cabbage and season with salt and pepper. Cook until tender.
  3. Remove garlic clove and add shrimps.
  4. Blend with wine and cook until it evaporates.
  5. Cook the pasta according to the package instructions.
  6. Drain the pasta and combine it with the cabbage sauce.
  7. Serve and enjoy.

Additional tips

  • Use long-size pasta like spaghetti, linguine, or bucatini.
  • Remember that pasta should always be al dente, which means cooked but firm under the bite.
  • You can drain the pasta one minute before the time indicated on the package instructions and combine it with the sauce. Cook the pasta together with the sauce for one minute.
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