Best Wilted Savoy Cabbage Recipes

Wilted Savoy Cabbage image

Provided by Martha Stewart

Number Of Ingredients 5

2 tablespoons unsalted butter
1 leek, cleaned and trimmed, white parts only chopped, trimmings reserved for Braised Fingerling Potatoes
Coarse salt and freshly ground pepper
2 small heads Savoy cabbage, stems removed, leaves torn
3 pods green cardamom, freshly ground (optional)

Steps:

Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes image

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons coarse salt
1/4 cup coriander seeds, toasted
2 tablespoons packed dark-brown sugar
2 tablespoons black peppercorns, cracked
4 large cloves garlic, thinly sliced
2 large fresh bay leaves, coarsely chopped
3 tablespoons grapeseed oil
4 (7-ounce) skinless salmon fillets
Wilted Savoy Cabbage
Braised Fingerling Potatoes
Green Herb Coulis

Steps:

In a medium bowl, mix together salt, coriander seeds, brown sugar, black peppercorns, garlic, and bay leaves. Rub salt mixture all over salmon fillets and place in a shallow baking dish; let stand at room temperature for 45 minutes. Rinse salmon and pat dry.
Preheat oven to 400 degrees.
Heat grapeseed oil in a large well-seasoned cast-iron skillet over medium-high heat. Add salmon, flesh side down, and cook until browned, about 3 minutes. Increase heat to high and carefully turn salmon. Transfer skillet to oven and cook for 4 minutes. Remove salmon from pan and let stand 3 minutes before serving with cabbage and potato; drizzle with coulis.