Type what you have

Ingredients

• ✓ savoy cabbage
• pear
• lemon juice
• walnut
• pecorino romano cheese
• black pepper
• olive oil
• champagne vinegar

Instructions

1. 1 Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
2. 2 Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

By Buckwheat Queen

Ingredients

• ✓ savoy cabbage
• butter
• heavy cream
• nutmeg
• salt
• black pepper

Instructions

1. 1 Place cabbage into a pot, cover with cold water, and bring to a boil. Once boiling, cook for 1 minute.
2. 2 Drain and rinse cabbage under cold water, then squeeze with your hands until cabbage is as dry as possible.
3. 3 Melt butter in a large skillet over medium heat. Add cabbage, cream, nutmeg, salt, and pepper. Cook until cabbage is soft and creamy, 2 to 4 minutes.

By Lena

Ingredients

• ✓ savoy cabbage
• olive oil
• mushroom
• cilantro leaf
• salt
• vegetable broth

Instructions

1. 1 Heat oil in a pot over medium-low heat. Add cabbage and mushrooms; cook and stir until softened, about 5 minutes. Season with cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

By lilifee

Ingredients

• ✓ savoy cabbage
• egg
• avocado oil
• salt
• panko bread crumb
• pork sirloin chop
• avocado oil cooking spray
• rice
• tonkatsu sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
3. 3 Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
4. 4 Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
5. 5 Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
6. 6 Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
7. 7 Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

By Bibi

Ingredients

• ✓ savoy cabbage
• margarine
• onion
• potato
• kielbasa sausage
• red wine vinegar
• salt
• pepper
• water

Instructions

1. 1 Sauté margarine and onions in a large skillet until onions are soft. Stir cabbage and potatoes into the skillet and sauté until cabbage is wilted.
2. 2 Add kielbasa, vinegar, salt, and pepper; cook over low heat, stirring occasionally until cooked through. Pour water into the pan, cover, and cook another 10 minutes before serving.

By CARAMIA

Ingredients

• ✓ savoy cabbage
• butter
• shallot
• confectioners' sugar
• horseradish
• heavy cream
• salt
• black pepper
• cayenne pepper
• nutmeg
• pear

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
2. 2 Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

By Walburga

Ingredients

• ✓ savoy cabbage
• corned beef brisket
• pickling spice
• celery
• carrot
• red potato
• onion
• irish stout beer
• water
• horseradish
• sour cream

Instructions

1. 1 Place the corned beef into the bottom of a large slow cooker.
2. 2 Scatter the pickling spice over the brisket.
3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne

Ingredients

• ✓ savoy cabbage
• vegetable oil
• yellow onion
• country ham
• chicken stock
• potato
• thyme
• cornstarch
• water
• salt
• black pepper

Instructions

1. 1 Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
2. 2 Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
3. 3 Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
4. 4 Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.

By pjspring

Ingredients

• ✓ savoy cabbage
• butter
• onion
• ground pork
• bread crumb
• egg
• salt
• black pepper
• chicken stock
• sour cream
• flour
• dill

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
2. 2 Place head of cabbage in a large pot, and add enough water to cover cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13-inch baking dish, and line the bottom with outer cabbage leaves.
4. 4 Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough chicken stock to cover the rolls. Place extra cabbage leaves over the top.
5. 5 Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
6. 6 To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.

By Olga D

Ingredients

• ✓ savoy cabbage
• corned beef brisket
• spice packet
• yellow onion
• celery
• water
• kosher salt
• carrot
• russet potato
• butter
• black pepper
• cayenne pepper
• milk
• cheddar cheese
• scallion

Instructions

1. 1 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
3. 3 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
4. 4 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
5. 5 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
6. 6 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
8. 8 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
9. 9 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
10. 10 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
11. 11 Remove from the oven and let rest for 10 minutes.
12. 12 Meanwhile, warm any remaining broth over medium-low heat.
13. 13 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

By John Mitzewich

Ingredients

• ✓ savoy cabbage
• bay leaf
• tomato soup
• tomato
• white sugar
• black pepper
• salt
• dill weed
• garlic
• pork sausage
• ground beef
• long-grain rice
• butter
• onion
• water
• water
• long-grain rice

Instructions

1. 1 Wash rice thoroughly. Combine rice with 4 cups water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until all of the water is absorbed, about 20 minutes.
2. 2 Meanwhile, remove cabbage cores using a thin, long knife.
3. 3 Place one cabbage in a microwave-proof container with the cored part facing down. Pour 1/2 cup water into the container, cover, and microwave on high for 10 minutes.
4. 4 Carefully turn cabbage over, and cook, covered, for an additional 10 minutes. Let cabbage sit until it is cool enough to handle, then separate leaves carefully and remove any tough ribs. Cook the second cabbage in the same manner.
5. 5 Sauté 1/2 of the onions in 3 tablespoons butter; cook just until translucent (do not brown). Combine the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar in a large mixing bowl. Mix until incorporated.
6. 6 Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Place leftover cabbage leaves on the bottoms of two 9x13-inch casserole dishes. Arrange cabbage rolls in a single layer so they are tight against each other.
9. 9 Purée tomatoes and condensed tomato soup in a food processor or blender. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with foil.
10. 10 Bake in the preheated oven for 2 hours. Remove from the oven and let cool for 15 minutes before removing the foil. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ savoy cabbage
• cucumber
• carrot
• avocado
• nori
• sriracha sauce
• vegan mayonnaise
• garlic
• onion
• olive oil
• firm tofu
• salt
• white sugar
• rice vinegar
• vegetable oil
• salt
• water
• short-grain sushi rice

Instructions

1. 1 Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or a thin wooden spoon. Reduce the heat to low, cover, and cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
2. 2 Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from the heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until mixture is slightly wet and sticky but not gooey; you may not need all of the liquid.
3. 3 Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
4. 4 Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
5. 5 Mix vegan mayonnaise and Sriracha together in a small bowl.
6. 6 Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
7. 7 Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
8. 8 Remove sushi roll from the plastic wrap, slice into pieces, and top with the Sriracha mayonnaise.

By i-have-the-munchies

Ingredients

• ✓ savoy cabbage
• cayenne pepper
• black pepper
• salt
• apple cider vinegar
• mayonnaise
• yellow mustard
• green onion
• green bell pepper
• sesame seed burger bun
• chive
• apple juice
• apple cider vinegar
• bourbon whiskey
• cayenne pepper
• paprika
• black pepper
• kosher salt
• garlic
• red onion
• pork shoulder roast

Instructions

1. 1 Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
2. 2 Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
3. 3 Use a spider strainer to transfer meat mixture to a bowl and set aside.
4. 4 Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
5. 5 Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
6. 6 For best results, refrigerate for 8 hours, or overnight.
7. 7 Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
8. 8 Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
9. 9 Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

By John Mitzewich

Ingredients

• ✓ savoy cabbage
• apple
• walnut
• celery
• mayonnaise
• sugar
• salt

Instructions

1. 1 Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
2. 2 In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.

By Erik Owens

Ingredients

• ✓ savoy cabbage
• water
• long grain rice
• tomato sauce
• ground beef
• ground pork
• ground veal
• onion
• garlic
• salt
• parsley
• black pepper

Instructions

1. 1 Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot). Insert the trivet. Remove tough outer leaves and core from cabbage. Place cabbage, core-side down, on the trivet.
2. 2 Close and lock the lid; set the vent to Sealing. Select Manual function according to manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While cabbage is cooking, place rice in a small bowl and cover with water; set aside to soak. Measure out 1/3 cup tomato sauce (from 1 can) and pour into a large bowl. Add beef, pork, veal, onion, garlic, 1 teaspoon salt, parsley, and pepper; set aside.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from the pot insert. Add remaining tomato sauce from the open can and 1 teaspoon salt to the pot. Replace the trivet in the pot.
5. 5 Drain rice and add to meat mixture; stir to combine.
6. 6 Separate cooked cabbage leaves carefully and shave off tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour remaining 1 can tomato sauce over rolls.
7. 7 Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Bren

Ingredients

• ✓ savoy cabbage
• carrot
• red onion
• mayonnaise
• balsamic vinegar
• sugar
• salt
• white pepper

Instructions

1. 1 Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
2. 2 Transfer cabbage to a large bowl. Add carrots and red onion.
3. 3 Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
4. 4 Arrange reserved cabbage leaves on a platter with chilled slaw on top.

By PennyT

Ingredients

• ✓ savoy cabbage
• bacon
• potato
• tomato
• chicken stock
• salt
• black pepper

Instructions

1. 1 Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
2. 2 Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
3. 3 Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

By Ita

Ingredients

• ✓ savoy cabbage
• pecan
• peach
• red bell pepper
• yellow bell pepper
• green onion
• celery seed
• peach
• vegetable oil
• honey
• lemon juice
• salt
• pepper
• mint

Instructions

1. 1 Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. 2 In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
3. 3 In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.

By L M KELLY

Ingredients

• ✓ savoy cabbage
• black pepper
• salt
• dill
• white sugar
• lemon
• tomato
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR