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Savoy cabbage with pears recipe

Savoy cabbage with pears recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a deliciously sweet way of eating cabbage. The recipe was given to me by a very old friend who swore by the combination of cabbage, pears and shallots - yum! A great side dish for pork or duck.

7 people made this

IngredientsServes: 4

  • 500g savoy cabbage
  • butter, as needed for cooking
  • 2 shallots, finely chopped
  • icing sugar, to taste
  • 1 tablespoon creamed horseradish
  • 100ml single cream
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • ground nutmeg, to taste
  • 2 ripe pears, peeled and diced

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Rinse cabbage and remove the hard stalk in the middle. Bring a saucepan of salted water to the boil and add the cabbage, blanching very quickly (under 5 minutes). Drain and rinse under cold water to stop it cooking then finely shred the leaves.
  2. Melt some butter in a saucepan and cook shallots until translucent. Dust with icing sugar then add cabbage and cook and stir for a few minutes. Add horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne and nutmeg to taste. Add pears and heat through for just a few minutes. Transfer to a serving dish and serve immediately.

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German Creamy Savoy Cabbage

The German creamy savoy cabbage is a side dish that is wonderful with ham or any sausages and potatoes such as mashed or fried potatoes. Savoy cabbage is very popular in Germany and you can find it in your local super markets. You will like this authentic and proven German recipe. Happy Cooking!


Lamb cutlets with Pear Savoy Slaw

This is the prettiest and easiest slaw, perfect for a weeknight meal or for entertaining. Pears are a source of gut-loving fibre, so this is a great meal to support your microbiome. The kefir or yoghurt in the dressing gives a little probiotic boost – feel free to double the quantity if you like extra dressing.

If your pears are not quite ripe, keep them in the fruit bowl with bananas or apples. The ethylene gas emitted by the fruit will encourage the pears to ripen faster.

Lamb cutlets aren’t always budget-friendly, so feel free to switch in pork cutlets or chicken thigh cutlets or drumsticks if you prefer. You can cook either two or three lamb cutlets per person, depending on appetite.

Ingredients

8 lamb cutlets (or 4 pork cutlets)

2 tsp extra virgin olive oil

1 small savoy cabbage, finely sliced

2 pears, 1 cut into julienne strips, 1 cut across into thin slices

2 spring onions, trimmed and finely sliced

Lemon yoghurt dressing

2 tbsp natural yoghurt or kefir milk

2 tsp apple cider vinegar

½ garlic clove, finely diced or crushed

¼ cup extra virgin olive oil

Method

Rub oil over cutlets. Season with sea salt and pepper.

Heat a frypan or chargrill pan on high heat. Cook cutlet 2-3 minutes each side or until cooked to your liking. Set aside to rest while preparing slaw.

To prepare lemon yoghurt dressing, whisk together all dressing ingredients in a bowl to combine (or process in a small blender).

Combine pear strips, cabbage, spring onion and half of the dressing. Divide between serving plates. Arrange pear slices on top. Scatter over micro greens and drizzle over remaining dressing to taste. Season with salt and pepper and serve with cutlets.


Savoy cabbage ribbons or pezzi

This makes enough tagliatelle or pezzi for two it is perfect with the ragu or many other traditional pasta sauces. Simply double or triple the recipe for 4 and 6 portions. Pezzi means pieces in Italian so we use the word for larger pieces of cabbage leaves that are roughly torn or chopped.

In the photo you can see the Savoy Cabbage Ribbons with tomato sauce.

Ingredients - Serves 2

300g (10½oz) Savoy, sweetheart or other cabbage

20g (¾oz) salted butter or olive oil

salt and freshly ground black pepper

Remove any thick, tough stems, damaged leaves and the hard core from the cabbage. Tear or cut the leaves into pezzi/pieces about 5–7cm across or roll up the leaves and cut them into ribbons similar to tagliatelle. Put into a microwavable bowl with the butter, a splash 4 tablespoons of water, salt and pepper. Microwave on full power for 5–7 minutes, covered with a plate, stirring once halfway through cooking.

Alternatively, put the cabbage ribbons in a medium saucepan with the butter, 4 tablespoons water and seasoning and cover with a lid. Cook over a medium heat for 5–15 minutes or until it is almost transparent and tender this will depend upon your type of cabbage. Kale only takes about 5 minutes while tough white cabbage takes longer. Drain and serve warm with a knob of butter and plenty of black pepper.

Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.


This delicious, vibrant, homemade redcurrant sauce with a nice savory rich flavor is simple and easy to make and can be done in under 10 minutes from start to finish. It is also great drizzled over pancakes or ice cream.

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 1 small bowl


Roasted Savoy Cabbage

Savoy is the most beautiful cabbage of them all — and downright tasty, too.

Preheat oven to 400 degrees F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lenghthwise and thinly slice.

Place the cabbage in a large bowl, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked thoroughly and golden brown in places. Be very careful not to burn it.

Remove from oven, sprinkle with black pepper, dress with a touch of lemon juice, and serve. Like a little kick? Sprinkle with a tiny bit of cayenne or chili flakes.

Have you tried this recipe? Tell us how it turned out!


Main course: roast partridge and spiced blackberries

Partridges need gentle cooking, otherwise they can go a little dry. Many a wild bird will have fed on blackberries from the hedgerows during the late summer months, so they make a natural pairing.

Play the game: Henry Harris’ roast partridge and spiced blackberries. Photograph: Ola O Smit/The Guardian

Prep 10 min
Cook 1 hr
Serves 4

For the blackberries
1 tsp redcurrant jelly
200ml red wine
6 crushed juniper berries
1 pinch chilli flakes
1 pinch ground cinnamon
2 small shallots, peeled and finely chopped
2 dssp balsamic vinegar
1 grating orange zest
1 grating lemon zest
1 pinch sea salt
200g blackberries

For the partridges
1 x 250g packet soft unsalted butter
4 partridges (or other small game birds, such as wild duck or pheasant, in which case you may need only 2 birds, depending on size out of game season, use quail or guinea fowl)
Salt and black pepper
1 tsp fresh thyme leaves
50ml cognac

First make the spiced berries. Put everything bar the blackberries in a saucepan, bring to a simmer and cook for five minutes, until the liquid has reduced by half. Put the fruit in a small bowl, then pour on the hot liquid, cover and leave to cool (you can make them a day ahead, and store in the fridge, in which case take them out an hour or so before cooking, and put in a warmish spot, so they are just above room temperature when served).

Heat the oven to 190C (170C fan)/gas 5. Rub butter all over the partridges and season very generously. Put the birds in an ovenproof pan that you can later use on the hob, pop them in the oven and roast for 15-20 minutes, until just cooked through (or a bit longer, if you prefer them well done). Transfer the pot to the hob on a medium heat, so the butter starts to bubble, then add another tablespoon of butter and the thyme. When the butter just starts to take on a delicate, nut-brown colour, turn off the heat and pour in the cognac – you can flambé it, if you wish, but it’s fine just to leave it to bubble until the spluttering subsides. Lift out the partridges and put in a warm place to rest for 15 minutes.

Tip any resting juices into the butter pan and give it a last little burst of heat. Put the partridges on individual plates and spoon over the pan juices. Garnish with the spiced blackberries, and serve with some creamed cabbage alongside.


Cabbage Velouté with Poached Pears and Croutons

Preheat the oven to 350°. In a medium saucepan, combine the Sauternes, sugar, cinnamon stick, caraway, a pinch of salt and 2 3/4 cups of water. Bring just to a boil, stirring to dissolve the sugar. Add the Asian pear halves, cover and poach over moderately low heat, turning occasionally, until barely tender, 25 to 30 minutes. Remove from the heat and let cool completely. Core the pears and cut them into 12 wedges each. Return the pear wedges to the poaching liquid.

Meanwhile, on a rimmed baking sheet, toss the bread cubes with the olive oil and season with salt. Bake for about 10 minutes, until just crisp let cool.

In a large saucepan, melt the butter. Add the napa cabbage and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until wilted, 12 minutes. Add the vegetable stock and 6 cups of water and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cabbage is very tender, 10 to 12 minutes.

Working in batches, puree the cabbage soup with the crème fraîche in a blender until smooth. Strain the soup through a fine sieve into a clean saucepan. Bring the soup just to a boil and simmer over moderate heat, stirring often, until reduced to 8 cups, about 7 minutes. Season the soup with salt.

Ladle the soup into shallow bowls. Using a slotted spoon, add the poached pears to the bowls. (The poached pear liquid can be served with sparkling water as a spritzer.) Garnish with the pumpernickel croutons, julienned cabbage and diced Gruyère, drizzle with mustard-seed oil and serve.


About Field Peas

Dried field peas are available all year long. They belong to the same family as beans and lentils and, like them, are a small but nutritionally mighty member of the legume family, and a very good source of cholesterol-lowering soluble fiber.

Soluble fiber helps to prevent constipation and digestive disorders like irritable bowel syndrome and diverticulosis. It also helps lower cholesterol and is of special benefit in managing blood-sugar disorders, since the high fiber content stabilizes blood sugar levels and prevents them from rising rapidly after a meal. If you have insulin resistance, hypoglycemia or diabetes, legumes like dried peas can really help you balance blood sugar levels while providing steady, slow-burning energy.

Dried field peas also provide good to excellent amounts of five important minerals, three B-vitamins, and protein—all with virtually no fat. As if this weren’t enough, dried peas also feature isoflavones, phytonutrients that act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

In addition to their stellar fiber content, dried peas also feature other heart-healthy nutrients. They are a good source of potassium, which may decrease the growth and development of blood vessel plaques and is also good for lowering high blood pressure.

Have you tried this recipe? Tell us how it turned out!


Pork Stew with Savoy Cabbage Recipe

  • 750-1000 g pork
  • 2 tablespoons pork fat
  • 750-1000 g pork fresh sausages
  • 2 large carrots
  • 1 small celery root
  • 1 tablespoon sweet paprika
  • 4 bay leaves
  • 4 allspice berries
  • 10-15 black peppercorns
  • 1/2 head large Savoy cabbage
  • 1 medium leek
  • 2 red onions
  • 1 head of garlic
  • 200 ml semi-sweet white wine
  • 2 tablespoons mustard
  • 1 celery stalk
  • 1 teaspoon chilli flakes
  • salt to taste

Preparation method:

  1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.
  2. Chop the onion.
  3. Melt the pork fat in a large pot, cast iron if available.
  4. Add the meat and fry over medium heat for 5 minutes, turning once.
  5. Add the chopped onion and continue frying for 2 minutes, stirring.
  6. Add the cleaned but still whole garlic cloves, chilli flake and paprika and stir-fry for another minute.
  7. Slice the carrots and celery root and add to the pot.
  8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
  9. Add the wine and enough water to cover the meat and the other ingredients.
  10. Slice roughly the celery stalks and leeks.
  11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
  12. Cook for another 20 minutes.
  13. Chop the Savoy Cabbage and add to the cooking pot.
  14. Cook until cabbage is done about 20-25 minutes.
  15. Serve while still hot.