This is by far my favourite savoy cabbage recipe. It's quick, healthy and the easiest way to cook it - no boiling , no cream or wine. Just a light, flavourful side dish that we return to every Autumn and Winter.
A large Savoy cabbage goes a long way. Simply sautéed in a little olive oil until tender, it proves that the simplest recipes are often the best.
So happy to have found your website for this recipe! Until now I hadn't tried cooking savoy cabbage in the pan this way (had boiled it). It's so easy and tasty with the caraway seeds. Thanks for explaining everything so clearly. - Aaron
What is Savoy Cabbage?
Part of the Brassica family, Savoy or Milan Cabbage ('Chou de Savoie' or 'Chou Milan' in French), stands out for its crinkled green leaves and mild, nutty taste.
It's lighter and more delicate than green or red cabbage, which is why it's best enjoyed fresh and cooked gently to preserve its nutrients and flavour.
For more, see the market guide to cabbages.
Sautéed vs Braised Cabbage
This recipe is sautéed, not braised. When in doubt, I turn to chef Escoffier's Culinary Guide: sautéing means cooking quickly on the stove with just a little fat, while braising involves slow cooking in the oven with added liquid, allowing the flavours to deepen and caramelise.
For example, braised red cabbage with apple - or Choux à la Flamande (Flemish Braised Cabbage) as Escoffier calls it - is baked slowly until meltingly tender. This sautéed version is fresher, lighter, and ready in about 20 minutes - perfect for busy weeknights when you want flavour fast.
Cooking with Savoy Cabbage
French food scientist, Raphaël Haumont, who works with chef Thierry Marx, explains that high-water vegetables like cabbage (about 90% water), taste best when cooked in their own moisture. This technique helps retain vitamins and brings out their natural sweetness.
Once I tried this method, I never went back to boiling - the difference is incredible. I add caraway seeds for that extra nutty flavour. It's a must with Savoy!
Do You Boil Savoy Cabbage?
If you're wondering how long to boil Savoy cabbage, the answer is simple: don't. Boiling it for 15 minutes destroys its nutrients such as vitamin K, C, folate and B6 - and dulls its flavour.
Instead, steam or sauté it gently with the lid on for about 15 minutes, until tender but still green. It's nothing like the sad canteen cabbage from my school days - that lifeless heap with leftover cooking water. No wonder it had a bad reputation; it was just overcooked.
How to Prepare and Sauté Savoy Cabbage
The method couldn't be simpler. After washing and slicing the cabbage, it's gently sautéed in olive oil with a little garlic and a splash of water. A teaspoon of caraway seeds (carvi) gives a subtle, nutty lift that transforms the dish.
Cook it covered for about 15 minutes, just until tender but still bright and full of flavour. You'll find the complete step-by-step instructions in the recipe card below.
How to Serve
- Vegan: finish with sesame, toasted pumpkin seeds or walnuts and a pinch of salt.
- Vegetarian: swap the oil for butter.
- With bacon: toss in crispy lardons or leftover turkey for a holiday side dish.
- Classic pairing: perfect with roast chicken or pork dishes such as tender pork roast with apple and quick pork in honey sauce.
Any leftovers? Add the cabbage towards the end of cooking in this vegetable soup.
Sautéed Savoy Cabbage (Easy, Healthy)
Ingredients
- 1 medium Savoy cabbage about 1kg (2lbs - see notes)
- 2-3 cloves garlic finely chopped
- 1 tablespoon caraway seeds
- 2 tablespoon olive oil
- 3 tablespoon water
Instructions
- Remove the first outer leaves or wash them well (tiny bugs love hiding in the crinkles). Cut out the tough central veins of the first few outer leaves. Slice them into strips, then thinly slice the rest of the cabbage from the outside towards the core.
- Heat a little olive oil in a non-stick pan, and sauté the garlic and caraway seeds (carvi) until translucent.
- Add the sliced cabbage with a little water then cover and cook over medium heat for 15-20 minutes, stirring occasionally, until soft yet very slightly firm to the bite. Add a little salt and ground black pepper to your taste.
Jessica
How large was the savoy cabbage you used? Do you have a weight measurement? One head is slightly unclear.
Jill Colonna
Hi Jessica,
Great question! When recipes call for a 'medium' or standard head of Savoy cabbage, it usually means around 900 g to 1.1 kg (2 to 2.5 lbs), or about 8 to 10 cups when shredded.
Where I live in France, our Savoy cabbages tend to be absolute giant heads (often 1.5 to 2 kg or more)! The beauty of this recipe is that it's very forgiving. If your cabbage is on the smaller side, you'll get a bit more flavor/sauce per bite, and if it's huge, you can either scale up slightly or save the remaining leaves for a soup or quick sauté. Use whatever head you have on hand! I've now updated the notes to explain better. Jill
Aaron
So happy to have found your website for this recipe! Until now I hadn’t tried cooking savoy cabbage in the pan this way (had boiled it). It’s so easy and tasty with the caraway seeds. Thanks for explaining everything so clearly.
Jill Colonna
It's a pleasure, Aaron. So glad you enjoyed cabbage cooked this way!