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a frying pan of sliced Savoy cabbage leaves glistening with garlic and caraway seeds

Sautéed Savoy Cabbage (Easy, Healthy)

Jill Colonna
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine French
Servings 6 people
Calories 80 kcal

Ingredients
  

  • 1 Savoy cabbage
  • 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.
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: 80kcal
Keyword how to prepare savoy cabbage, sauteed savoy cabbage, savoy cabbage on the stove, savoy cabbage recipe
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