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February 25, 2009

Savoy Cabbage Stew- Weekend Herb Blogging #172

There are many varieties of cabbage based on shape and time of maturity and it is one of the oldest cultivated vegetable groups. Savoy cabbage is the most tender and sweet of the cabbage varieties with a deliciously distinctive flavor.


A good head of Savoy cabbage will be solid in the center, somewhat conical shaped and heavy in relationship to size, with deep
blue-green outer crinkly leaves and a pale green center.


It tends to be available year round with the peak season in the winter months. Like most cabbages, it is very high in fiber, vitamins and minerals, and like other cruciferous vegetables has been proven to have cancer fighting properties.
(source:dave's garden)

This savoy cabbage stew is very tasty and of course like other stews, this one is also best warmed up the next day. Personally I like to eat it lukewarm with fried chicken breast.



Ingredients:
1 savoy cabbage
2 garlic cloves
5 small potatoes
1 tablespoon oil

vegetable stock
1/4 teaspoon paprika powder
1/2 teaspoon majoram
1/2 teaspoon caraway
salt, pepper
200 ml sour cream
2 tablespoon flour


Heat oil, add chopped garlic and fry until golden brown, add chopped savoy cabbage, reduce heat and leave it covered for about 5 minutes but stir once in a while. It is also good if it gets a bit roasted. Add cubed potato, salt, pepper, paprika powder, majoram, caraway powder.
Pour enough vegetable stock on it so that is almost covered. Cook on medium heat for 20-25 minutes. Mix flour and sour cream and stir into the stew, bring it to boil once and serve or let it cool and serve lukewarm.


I submit this post to the WHB created by Kalyn from Kalyn's Kitchen, who passed it on to Haalo, of Cook (almost) Anything At Least Once, this time hosted by Laurie from Mediterranean Cooking in Alaska.

5 comments:

Rosa's Yummy Yums said...

A healthy and delicious stew!

Cheers,

Rosa

xreddevilx said...

hey there....
i just found your blog here and discovered, that not only we are the same chinese horoskop *yay for pigs* but we are both from switzerland.... more so... zurich... :)

so i know what i will do the next few days... read through your blog... and maybe... we have more than the above in common... ;)

this recipe is definitely a "must-try-out".... i hope i've got time soon....
so... best regards from altstetten... ;)

xreddevilx said...

heiii..... glad you replied.... but i'm not really updating my lj-page... i'm not really a writer... and writing in english (which isn't my first language) is always daunting... :/
maybe you'd like to email me sometime... and we can chat a little.... i'd love to ask you a few questions... ;)
hope to hear from you soon... n.

Karen said...

This sounds delicious. I have a regular cabbage in the refrigerator wondering what to do with it. I think I'll give your recipe a try with it!

chriesi said...

Hi Karen

If you use a regular cabbage, you'll probably have to cook it longer.

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