Lettuce season is long past. But we still, occasionally, want salad. Fortunately, it’s the start of Savoy cabbage season. Savoy, or green cabbage, which is the common type here, is much more tender than the white cabbage that is common in the US. And, while it isn’t good for coleslaw, it’s great for winter salads Winter Cabbage Salad Total time: 25 minutes Ingredients: 4oz (120gr) Savoy or green cabbage, chopped … Continue reading →
We’ve been eating this every winter for years. I don’t remember where the original idea for the recipe came from, probably a ‘Ground Beef Cookbook’. In the U.S. I used the traditional ‘white’ cabbage; here I use the ‘green’ or Savoy cabbage. Either work equally well. Use any type of rice you like, but I use brown Basmati. It cooks in just 15 minutes. A little bit of prep and … Continue reading →
Savoy or green cabbage is leafier than the traditional white cabbage. It cooks quickly and is perfect if it retains a slight crunch. It’s a great substitute for bok choy in Asian cooking. Combining vegetables with rice (or pasta) makes an easy side dish. Fried Rice with Savoy Cabbage Total time: 30 minutes Ingredients: 1/2 cup Basmati rice 1 cup chicken stock 2 shallots 1/3 of a large head of Savoy … Continue reading →
My mother did not make ‘pasta’. She made Creamettes or noodles. She didn’t make ‘skillet dinners’ or ‘stir-fries’ or even ‘casseroles’. She made hot dishes. She would have loved this. Think of it as comfort food without all the calories. Noodles with Beef and Savoy Cabbage Total time: 30 minutes Ingredients: 12oz (360gr) ground beef (mince) 1 medium onion, chopped 1 rib celery, chopped 2 garlic cloves, minced 3 cups … Continue reading →
Have you ever lost a favorite recipe? Seems impossible in today’s environment, doesn’t it? But this was a favorite before the internet. I was just getting serious about cooking…. (It was probably a recipe from Bon Appétit – my favorite cooking magazine at the time.) We were both working long hours and I remember this was very quick and easy. I remember that it used chicken breasts and cabbage. I … Continue reading →
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 … Continue reading →
They say that travel is educational. It can also be educational for those that stay home. On the very first night I was gone mon mari learned not to leave the cover off the large container that holds the kibble….. which happens to be kept in the pantry where the puppies sleep. This lesson was reinforced the next morning when he was forced, all by himself, to clean-up a large … Continue reading →
