Savoy Cabbage, Sauteed and Stuffed

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This side dish of savoy cabbage is one I’ve been making for as long as I can remember, it’s my absolute favorite way to eat cabbage. Simple, rustic, quick and easy, but the taste is phenomenal!
You start off toasting up some bread crumbs in olive oil in a small skillet, then you add in a generous amount of grated Grana Padana Parmigiano cheese, fresh parsley, salt, pepper, then set this all aside.

Meanwhile, take a larger skillet, drizzle in some olive oil, toss in minced garlic and sliced sweet onions, add in your partially precooked and sliced up savoy cabbage, keep tossing until tender and soft, then sprinkle in your toasted breadcrumb mixture, drizzle with more olive oil, and add more parsley. That’s it! This goes especially well with an herb roasted pork loin.
I love the mild sweet flavor of savoy cabbage, and just look at those vitamin enriched crinkled leaves. Did you know it’s considered one of the best for eating?

Not only good as a side dish, but equally delicious as a main course. I like to stuff mine Italian style and top it off with a spicy arrabiata sauce.

To remove the leaves, take the whole head, cut off the stem, turn it upside down in a pot of boiling water, cover it and cook for 10 minutes. Take the whole head out and let the steam continue cooking it until it cools down so you can touch it, then start to peel off the leaves, cutting the hard core off each one.

I decided to go healthy here and used cooked brown rice along with ground turkey that I had browned beforehand, adding in of course garlic and onion.

Fresh parsley was then added to the turkey rice mixture, along with fresh snipped basil, salt, pepper and grated Grana Padana cheese. I also spooned in in some of my arrabiata sauce to make the mixture a little juicy. Place a good size scoop on your presteamed leaves that have been cored, and place a couple cubes of fontinella cheese on top, provolone would work also. Of course you can use ground beef, white rice, or any red sauce that you like in place of what I used for this recipe.
Place your rolls in a greased casserole dish with sauce spread on bottom, place more sauce on top of your rolls, along with grated cheese and a drizzle more of olive oil. Bake covered with tin foil in a 375 degree oven until heated through.

All the flavors really come through in this dish, the sweetness of the cabbage, the distinct taste of each cheese, the fresh herbs, onions, garlic, and that mildly spicy sauce to top it all off. I think you’re going to love it!

Buon Appetito!

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  1. That looks completely wonderful, I may give it a go after the holidays!

  2. I just bought a great big hunk of Grana Padana at Sam’s, so this is perfect. I’ve never cooked cabbage this way before, but it looks delicious.

  3. There are way more creative than those cabbages stuffed with hunks of hamburger and not much else. I love the idea of covering them with arrabiata!

  4. This sounds fabulous! The arrabiata sauce adds a nice kick compared to plain tomato sauce. Yum!

  5. Marie… these are great. My mother makes something similar and everyone loves them. Of course I’m the guy that eats the inside and leaves the cabbage (never liked cooked cabbage for some reason)

  6. Savoy cabbage are one of our winter mainstays here in the historical Italian savoy region and it figures in to many dishes. I like your versions and will be making your side dish version with the half of cabbage that is lounging in my crisper at the moment. A lot of people here keep it in the garden all winter, using as needed and giving the outer leaves to the chickens to add some greens to their diet. One of the favored ways to make it here is with a little anchovy for that interesting back flavor, but then the Piemontese love to put anchovies in everything.

  7. I always had this with a ‘jewish’ bent at y friend’s home. y other never made these. your recipe wants me to rectify that.

  8. OMG! Your stuffed cabbage looks fabulous! I love it.

  9. I love savoy cabbage. Thank you for the interesting ideas! I will try the sauteed cabbage the next time that I make a pork loin. Sounds like a perfect pairing!

  10. Savoy cabbage would make this so much easier and simpler as well as delicious!!!

  11. These remind me of the kind my MIL makes. I never liked stuffed cabbage until I tasted hers, but I bet I’d love yours too.

  12. Oh how I miss my grandmother’s delicious stuffed cabbage w/ meat and rice in a sweet tomato sauce with raisins! (Jewish style).
    I have not tackled that one yet.

  13. MMMM! I have been looking for some cabbage recipes-how did you know that! Thanks so much Marie and Happy Holidays to you and your family!

  14. It looks so good Marie! I am half Ukrainian on my mother’s side, and she often made stuffed cabbage the Ukrainian way. It will be fun to try your variation.

  15. Yummy! I love the simple saute of cabbage w/the onions. Stuffed cabbage looks mighty good too!!

  16. I was just thinking of my childhood memories of stuffed cabbage. It’s been many years since I’ve made it. I love your Italian twist. Now, my craving is getting stronger. It’s very healthy looking, too!

  17. Gosh Marie, trust you to make cabbage look so utterly delectable!!!! Bravo!!!

  18. Stuffed cabbage was featured in Martha Stewart’s Living in the January magazine. I was thinking of making it… yours looks wonderful!

  19. I love the use of brown rice and turkey. Cooking light is my passion. This recipe sounds terrific!

  20. Your cabbage dishes look divine, Marie. I love the simplicity of the sauteed cabbage and the topping of those wonderful Italianized breadcrumbs. And cabbage is one of those super foods that is so good for you. Eat to your good health — yum!

  21. What a terrific recipe! You are right about cabbages getting a “bum wrap”, yet here you have created a wonderful way to bring them back to the table. I definitely am going to give your recipe a try. Many thanks…

  22. Love the stuffed cabbage idea. It’s such an undervalued veggie, isn’t it? I’ve got one in the fridge right now, although not savoy, and I’ve been meaning to try a stuffed one. Or maybe your bread crumbs/parm version.

  23. My mom use to make that! I like the brown rice and turkey substitution. Thanks for sharing.

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