Best Savoy Cabbage And Brown Rice Recipes

Sauteed Cabbage image

Provided by Ina Garten

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 4

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Savoy Cabbage Risotto image

Provided by Lalaloula

Categories Rice

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 10

500 g savoy cabbage
2 onions
700 ml vegetable broth
2 tablespoons olive oil
10 g butter
225 g risotto rice (I like vialone nano better than aborio but you can use either of them.)
125 ml white wine
100 g red camembert cheese (diced)
dill, and
pepper

Steps:

Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.

Stuffed Savoy Cabbage with Beef, Pork, and Rice in a Spicy Tomato Sauce image

Provided by Martha Stewart

Number Of Ingredients 14

Coarse salt
1 large head Savoy cabbage (2 to 3 pounds)
12 ounces ground chuck (90 percent lean)
12 ounces ground pork
2 cups cooked brown rice (from 1 cup dry)
1/2 medium onion, finely chopped (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon hot paprika
1 can (28 ounces) whole peeled plum tomatoes, with juice
2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped (1 cup)
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
Coarse salt

Steps:

Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.

Nutrition Facts : Calories 212 g, Cholesterol 37 g, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, Sodium 548 g