Sautéed Savoy Cabbage (Easy, Healthy)
The tastiest and healthiest way to cook Savoy cabbage on the stove. Gently sautéed with olive oil, garlic and caraway seeds, it keeps its colour, crunch, and flavour. A light, naturally vegan French side dish ready in 30 minutes.
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.
Notes
Serve immediately.
For a richer vegetarian version, swap the olive oil for butter.
Note on cabbage size: This recipe is intentionally flexible. Savoy cabbages vary wildly - from compact 600 g heads to massive 2 kg heads. A typical medium head is around 900g to 1.1kg (2 to 2.5 lbs), or about 8 to 10 cups when shredded. If yours is particularly huge like ours in France, feel free to use half and save the rest, or increase the seasoning to your taste.
To Serve: Delicious with roast chicken, leftover turkey or bacon. Great with all sorts of pork dishes - try it with pork roast with apples and this quick pork in honey sauce.
Nutrition
Calories: 87kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 43mgPotassium: 363mgFiber: 5gSugar: 3gVitamin A: 1504IUVitamin C: 47mgCalcium: 61mgIron: 1mg
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