I first discovered Savoy cabbage about 3 years ago and it's been one of my favorite winter vegetables ever since.
It cooks faster and is much more tender than the more common (in the US, anyway) white cabbage (think cole slaw).
It adds just the right crunch to stir-fries, it's great added to soups and stews and delicious on it's own.
This was one of the vegetables I served at our dinner party last night. I'll post the rest of the menu tomorrow.
I cooked this slowly, over low heat, to work with the timing of the rest of the dinner.
The recipe serves 6.
Braised Savoy Cabbage
Total time: 45 minutes
- 4 cups shredded Savoy cabbage
- 1 tbs olive oil
- 4 tbs chicken stock
- 2 tbs white wine
- 2 tbs butter
- Heat oil in a large nonstick skillet. Add cabbage and sauté briefly.
- Add white wine, chicken stock, cover and braise over low heat until tender, 20 – 30 minutes (or very low heat for longer)
- Uncover, increase heat and cook off any remaining liquid.
- Add butter and stir-fry until butter is melted starting to brown.
We had a small dinner party last night – the first in our new dining room.
Entertaining is different here than it was when we lived in the US.
I don't know if it's because we're older, because styles and times have changed or if it's because of where we are.
When we lived in the US and had friends over, everyone hung out in my kitchen – watching, helping, tasting, drinking wine and talking.
They helped serve the food and clear the plates.
When the evening was over they offered to help clean-up (not accepted, but they offered)
It's totally different here – at least with the people we know, both here in France and in Andorra.
No one comes into the kitchen…. Ever.
When friends arrive they go into the living room (or where ever), relax, have a glass of champagen and nibble on crisps or nuts.
When the first course is on the table and the wine poured they go into the dining room.
We all sit down, toast and eat.
After the first course the hostess (that would be me) and spouse clear the plates, serve the next course and pour the next wine…. Then sit down and eat.
The same for the cheese course and the dessert course.
When dinner is over the friends go back to the living room while the hostess (that would be me) and spouse make and serve coffee, tea and chocolates.
At the end of the evening, the friends leave and the hostess (that would be me) and spouse stare at the plates, glasses, cups, pots and pans that cover every surface in the kitchen, shake their heads and go to bed.
At no time did any of our friends even poke their head into the kitchen.
I spent the entire evening going from frantic cook in the kitchen to relaxed hostess in the dining room…. Having a sip of champagne in the living room and a wee chat to dashing to the kitchen to stir, check the oven and adjust the temperature under the pots….
All the while giving the impression that the entire meal was ready and simply waiting to be effortlessly produced.
When it's our turn to host we do all the work….
When it's our turn to be a guest we do nothing.
It all works out – it just took a bit of getting used to.
How do you entertain?