savoy

• “The savoy is a hardy green variety, characterized by its very wrinkled leaves.”

  Encyclopaedia Britannica, 11th Edition, Volume 4, Part 4 "Bulgaria" to "Calgary"

• “Blanch 6 savoy cabbage leaves in boiling, salted water for 2 minutes: you'll need enough to line the tin with overlapping leaves, but how many depends on the size of your cabbage, so make sure you have enough before you tip away the water.”

  The Guardian: How to cook the perfect nut roast

• “Instead, inspired by the stuffed cabbage rolls eaten at Christmas in the Balkans and Eastern Europe, I use blanched savoy cabbage leaves to wrap my parsnippy parcel, adding a touch of festive greenery to the dish.”

  The Guardian: How to cook the perfect nut roast

• “Serves 6 (with accompaniments)2 large parsnipsOil, to grease1 small savoy cabbage, 4–6 outer leaves only 150g hazelnuts40g butter1 red onion, finely chopped150g chestnut mushrooms, finely chopped100g cooked chestnuts, roughly chopped100g stilton, crumbled (or other vegetarian-friendly cheese of your choice)100g brown breadcrumbs2 tbsp chopped fresh sage1 free-range egg, beaten1.”

  The Guardian: How to cook the perfect nut roast

• “There's a powerful feeling of security and safety seeing my bags of berries, green beans, and savoy cabbage and jars of tomato sauce and pesto lined up in my freezer.”

  The Huffington Post: Maria Rodale: A Harvest of Healing

• “If you are looking for something on the healthier or lighter side, you can always choose something from the main menu with includes some interesting appetizers like the grilled shrimp with shredded savoy cabbage salad, fried capers, chili and cilantro or the roasted beet, black lentil, cherry tomato and avocado salad.”

  The Huffington Post: Mara Gibbs: Everybody Eats Where? In Los Angeles, The Soho House

• “Since beets are not yet in season, Ms. Reusing pairs turnips with savoy cabbage in this springtime borscht.”

  The Wall Street Journal: White Borscht With Turnips, Savoy Cabbage and Horseradish

• “Cavolo nero or perhaps some savoy cabbage, cooked briefly then served without butter or oil, is my preference.”

  The Guardian: Nigel Slater's Nordic recipes

• “Reserve 1/3 cup for savoy cabbage slaw; pour remaining marinade into a large food-storage bag and add catfish fillets.”

  Thai Catfish Skewers with Savoy Cabbage Slaw!

• “The kitchen'll be turning out seasonal, elevated tavern victuals including a trio of rotating savory pies e.g., lamb & rosemary, curried chicken; hare/wood pigeon/venison-filled Poacher's Soup; Lancashire hot pots w/ braised lamb shoulder; and, sided by a savoy cabbage & wild mushroom casserole, a roasted Berkshire rack, which can happen pretty quickly considering how pale everyone is there.”

  The Huffington Post: Thrillist: Jones Wood Foundry: A Pub With Proprietary Beer and Meat Pies

Show 10 more examples...