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    Braised Savoy Cabbage

    clock-icon30 minutes
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    Pixicook editorial team

    A simple yet delicious recipe for braised Savoy cabbage, cooked with aromatic vegetables and herbs in white wine and chicken broth.

    Ingredients for Braised Savoy Cabbage

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Savoy Cabbage, Quartered and sliced

    0 oz

    Substitute chevron-down

    Salt

    to taste

    Fresh Ground Black Pepper

    to taste

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Carrot, Peeled and diced small

    0 oz

    Substitute chevron-down

    Onion, Peeled and diced small

    0 oz

    Substitute chevron-down

    Celery Stalk, Diced small

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Thyme Sprigs

    each

    Substitute chevron-down

    Garlic Clove, Chopped

    each

    Substitute chevron-down

    White Wine

    0.25 fluid ounces

    Substitute chevron-down

    Chicken Stock

    0.25 fluid ounces

    Substitute chevron-down

    How to Make Braised Savoy Cabbage

    1. Prepare the Savoy Cabbage

    Remove any tough outer leaves from the Savoy cabbage, quarter it, and slice into thin strips. Season with salt and fresh-ground black pepper.

    2. Sauté Aromatics

    Heat olive oil in a heavy pan over medium heat. Add diced carrot, onion, and celery and cook for about 7 minutes until soft.

    3. Add Herbs and Garlic

    Add bay leaf, thyme sprigs, and chopped garlic to the pan with a pinch of salt and cook for a minute to release the flavors.

    4. Braise with White Wine

    Add the seasoned cabbage to the pan, pour in white wine, cover, and let it evaporate for about 8 minutes.

    5. Cook in Chicken Broth

    Pour in chicken broth or water, bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until cabbage is wilted and soft.


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