Savoy cabbage stew

by | Sep 2, 2016 | Vegetable dishes

Due to its attractive deep green colouring and crinkly leaves savoy cabbage popularity has never waned. Savoy cabbage is a very versatile brassica, its flavor is mild and earhty, and the leaves are tender even when raw; therefore, it can be prepared and cooked in several ways.

Savoy cabbage is named for the Savoy region, a medieval duchy on the border of Italy, France and Switzerland. It’s believed to have originated from England and Holland, though savoy cabbage prefers dryer and cooler climates. Its favored climates are in Northern France and Northern Europe.

Savoy cabbage is high in vitamin K and vitamin C. It’s also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. It cooks quickly and easily and it doesn’t have the usual odor associated with overcooked cabbage.

Savoy cabbage stew
Savoy cabbage stew – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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