Sauteed Savoy Cabbage And Pears Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
• Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

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.

Steps:

• Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
• Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

Steps:

• Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
• Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.

Steps:

• To make the filling, cook the bacon in a large skillet until crisp. Remove the bacon from the skillet with a slotted spoon. Put 2 tablespoons of the bacon fat into a small container and freeze just until solid. Pour half of the remaining fat into another large skillet. Place the onion in one of the skillets and cook over medium-high heat until softened, about 5 minutes.
• Heat the other skillet and divide the cabbage between the two skillets. Cook over medium heat, tossing frequently, for 20 minutes. Combine the cabbage into 1 skillet. Stir in the salt, pepper, honey and sherry and cook until the cabbage is completely wilted and most of the liquid has evaporated, about 25 minutes more. Set aside.
• To make the crust, combine the flour, sugar and salt in a bowl. Rub in the butter and the chilled bacon fat until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees. Peel, core and thinly slice the pears. Melt the butter in a medium-size skillet over medium heat. Add the pears and saute until brown and soft, about 10 minutes. Set aside. Roll out the dough and fit it into a 9-inch pie plate. Line the dough with a large piece of aluminum foil and fill with pie weights or beans. Bake for 30 minutes. Remove the foil with the weights and bake until the crust is golden brown, about 10 minutes more.
• Press the cabbage mixture into the bottom of the pie shell. Top with the pear slices. Bake until heated through, about 15 minutes. Sprinkle the Stilton over the pears and bake just until melted, about 2 minutes. Cut into wedges and serve immediately.

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

Steps:

• In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender.

Steps:

• Chop scallions, reserving white and dark green parts separately.
• Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.