Cabbage borscht
Okonomiyaki are traditional Japanese fritter-like pancakes that are great for using up a head of white cabbage. Serve with okonomiyaki sauce, Japanese mayonnaise or your cabbage borscht hot sauce. Each serving provides 360 kcal, 17. Cabbage is excellent finely sliced and eaten raw in salads.
When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and benefits from long cooking, overcooked cabbage releases sulphur which reminds many of bad school meals! The BBC is not responsible for the content of external sites. Read about our approach to external linking.
A star rating of 4 out of 5. Combine magnesium-rich walnuts with cabbage for a filling, healthy pasta dish. Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for this teriyaki salmon. A star rating of 5 out of 5. This colourful dish will complement any festive main course. A star rating of 0 out of 5. Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre.
Make an easy classic coleslaw base then tailor it to your tastes. This low-fat Christmas side dish is the perfect sweet-savoury combination. This is a premium piece of content available to registered users. Enjoy these moreish beef and brown rice rolls baked in a tomato sauce.
Lift the flavour of red cabbage with the help of pomegranate juice and caraway seeds. Pile cabbage slaw, spicy chorizo and fresh avocados on soft tortillas for a quick and easy midweek meal. This hearty Polish stew makes a comforting family dinner for wintry days. Cabbage is slow cooked and combined with mushrooms, cooked meats and spices. The Spruce Eats: What Is Savoy Cabbage? Savoy cabbage is similar to green cabbage but a bit milder and sweeter, with looser, more ruffly leaves that are great for stuffing and making slaws.
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Savoy cabbage is a green, leafy vegetable that grows in loose, spherical heads made up of crinkly, lacy leaves. Savoy cabbage is named for the Savoy region of France in the Western Alps, along the borders with Italy and Switzerland, where it is believed to have originated. Although it is available year-round, the winter versions tend to be milder and sweeter than the ones that are grown in the summer, which can be a bit more robust. One of the interesting things about a savoy cabbage is that the leaves’ texture changes from the outer towards to the middle. The outer leaves are frilly, green and delicate, but the innermost ones are pale yellow, firm, and crisp. That means the outer and inner leaves can be used for different things.
Wrap the outer leaves around meats and grains and then simmer them in tomato sauce. To prep savoy cabbage, soak the whole head in water in hopes of dislodging any dirt, grit, or insects, but best is to take the leaves apart and rinse them separately. Discard any thick, woody stems from the outer leaves. Savoy cabbage has a mild, sweet, vegetal flavor with less of the peppery flavor associated with green and red cabbage. A 100-gram serving of raw green cabbage is about 91 percent water, and provides 27 calories, 2 gram of protein, 6 grams of carbs and 3 grams of dietary fiber along with negligible fat. It is also a source of vitamin C and vitamin K. Savoy cabbage is versatile and can be stuffed, grilled, braised, and used in salads.
