30 minutes
A simple yet delicious recipe for braised Savoy cabbage, cooked with aromatic vegetables and herbs in white wine and chicken broth.
Savoy Cabbage, Quartered and sliced
0 oz
to taste
to taste
tablespoons
Carrot, Peeled and diced small
0 oz
Onion, Peeled and diced small
0 oz
Celery Stalk, Diced small
each
Bay Leaf
each
each
Garlic Clove, Chopped
each
0.25 fluid ounces
0.25 fluid ounces
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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