Savoy cabbage is the prettiest cabbage going.
It’s dark green in colour and has delicate-looking leaves - it’s a rather tender vegetable that’s great in salad or cooked in butter. They even work well as a wrap, instead of tortillas.
But if you’ve tried all those and are still not sure how to use up the cabbage in your EroeGo box, we’ve got plenty of savoy cabbage recipes to hand.
Why not give them a go? 1. Potato and savoy cabbage soup
A simple recipe found on BBC Good Food, this soup is delicious, hearty and super quick to make.
Start by heating oil in a pan over a medium heat, then adding 1 onion, 1 carrot, 1 piece of celery, 2 cloves of garlic and 550g of potatoes - all chopped.
Season, reduce the heat, cover and cook for around 5 minutes or until the veggies are starting to soften.
Next, add a litre of chicken or vegetable stock, turn up the heat, bring it to the boil and simmer for 5 minutes or until the veg is all tender.
While the soup is cooking, fry 8 rashers of bacon and cut a quarter of a savoy cabbage into strips.
Last but not least, blend the soup until it’s smooth, add the cabbage and simmer for a few more minutes until it’s tender. Then finish by sprinkling the bacon on top.
2. Cabbage with lemon and hazelnuts
Cooked up by the talent at Tesco, this simple side dish goes great with your favourite meats.
Just warm a frying pan over a medium heat until it’s very hot.
Add 1 teaspoon of olive oil and half a savoy cabbage - core taken out, leaves finely sliced. Leave for 1-2 minutes until the cabbage is slightly charred.
Stir, then leave it for another 1-2 minutes, and keep repeating until the cabbage is tender and charred all over.
Take it off the heat, season, squeeze over the juice from a quarter of a lemon and add 15g butter (...if you like - the butter’s optional).
Stir to combine everything, then sprinkle with 20g of toasted, lightly crushed hazelnuts. 3. Chow mein
Cooked up by Lauren at Tastes Better From Scratch, this simple chow mein recipe makes a delicious dinner the whole family will enjoy.
Start by making up the sauce. Simply whisk together 4 tablespoons of soy sauce, 1.5 teaspoons of sesame oil, 1 tablespoon of oyster sauce, 2 teaspoons of freshly grated ginger, 1 tablespoon of light brown sugar, and 1 teaspoon of cornstarch.
Next, warm a large pan over a high heat, add oil, chicken (2 breasts cut into chunks) and seasoning, then fry until it’s cooked through.
Add 140g of savoy cabbage, 100g of shredded carrot, 2 chopped pieces of celery and the chopped whites of 4 spring onions, and stir fry for 1-2 minutes, or until the cabbage has wilted.
Throw in 2 minced cloves of garlic and cook for another 30 seconds, then add 650g of cooked noodles and the sauce. Cook for a couple of minutes until the sauce has thickened.
Add the greens from the spring onion and around 200g of bean sprouts, and it’s ready to serve.
4. Couscous cabbage rolls
The team at EatingWell have come up with this tasty recipe that would make a great lunch dish.
Start by boiling 600ml of water in a pan. Add 8 large savoy cabbage leaves, cover, reduce the heat to medium-high and simmer for around 5 minutes, until the leaves have softened.
While that’s cooking, boil 350ml of water and 0.25 teaspoons of salt in a separate saucepan, stir in 170g of whole-wheat couscous, cover, take off the heat, and leave for at least 5 minutes.
Take the cabbage leaves from the pan and put them on your worktop to cool down.
In another pan, heat some oil over a medium heat, add 4 minced cloves of garlic and cook for 30 seconds.
Next, add 500g of chopped plum tomatoes, 2 teaspoons of red wine vinegar, 1 teaspoon of sugar, 0.25 teaspoon of ground cinnamon, 0.5 teaspoon of salt and 60ml of water.
Cover and cook for 8-10 minutes, or until the tomatoes are mostly broken down, stirring occasionally.
While that’s cooking, stir 50g of feta cheese, 3 tablespoons chopped Kalamata olives and 2 tablespoons of chopped fresh mint into the couscous.
Put some of the couscous mix on each cabbage leaf (at the bottom, near the stem), then roll the leaves up, tucking in the sides.
Once the tomato sauce is ready, add the leaves to the pan (seam side down), cover and cook for 5-8 minutes, until each roll is hot all the way through and the cabbage is tender.
To serve, just dish up the cabbage rolls and top with the sauce.