Savoy Cabbage


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Savoy Cabbage

 

(Brassica sabauda), a biennial vegetable plant of the family Cruciferae. Savoy cabbage has vesicular leaves and a white or violet head. It may be eaten in boiled form; it is unsuitable for sauerkraut. (See also BRASSICA.)

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butter, divided 1 small head savoy cabbage (about 11/2 lbs.), cored and cut into 8 wedges About 1/4 tsp.
1/2 savoy cabbage, shredded and boiled in salted water for 5 minutes, then drained
As was Fusspot's parsnip, tallegio cheese and onion pie with savoy cabbage and mushroom veloute (pounds 10.95) - a cut above many vegetarian mains and one that Roy had recommended.
Diced chunks of leg of lamb have been slowly cooked over three hours to provide tender and succulent meat combined with root vegetables, savoy cabbage and pearl barley in rich lamb gravy.
Guests were served consomme with sorrel, roast halibut with herbs, breast of chicken with basil, roast potatoes, Savoy cabbage and salad, followed by vanilla praline and coffee ice cream.
Poached savoy cabbage rolls with stewed beluga lentils and carrot nage.
The large pack offers creamed spinach, leaf spinach, kale, creamed leek, creamed savoy cabbage or red cabbage with apple.
When the lentils are cooked, add the cavolo nero or Savoy cabbage. Cook for eight to 10 minutes, until soft and done.
Serves 4 Ingredients Chicken breast ( slice underside to stuff) 1 pack Scotty Brand smoked back bacon 4 outer leaves of savoy cabbage 1 pack spinach 100g button mushrooms, quartered
For more details visit www.chaistreet.com or follow them on social media at www.twitter.com/chaistreet and www.facebook.com/pages/Chai-Street SAVOY CABBAGE AND CARROT THORAN Thoran is a popular vegetable dish from the Southern Indian state of Kerala, famous for its lush, beautiful waterways and - of course - its world-class cuisine.
The meat, wrapped in a thin pastry and a leaf of savoy cabbage, was cooked rare and thus was moist and packed with flavour, enhanced by the gamey offal.
I'm adding some Savoy cabbage and kale – both slightly cooked to take the toughness out but cooked quickly in boiling water and just plunged in to keep their crunch, colour and their nutrients.