Savoy Cabbage And Mushrooms Recipes

SAVOY CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
• Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
• Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
• Divide pasta among bowls. Top with more Parmesan.

VEAL IN SAVOY CABBAGE WITH MUSHROOM SAUCE

Steps:

• Put aside the cabbage. In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside. (This will be the filling to stuff the cabbage leaves.)
• Core out the centers of the cabbage. Place the whole cored cabbage in a large pot of boiling water. Boil until the leaves become slightly transparent. (Savoy cabbage cooks very quickly). Remove leaves from the water, 1 at a time.
• Preheat oven to 375 degrees F.
• Roll the meat mixture into 2-inch balls. Elongate slightly and place on individual cabbage leaves. Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process. Place in a covered roaster pan with some water and cook for 1 1/2 hours.
• Remove cooked cabbage rolls from roaster pan, and place on a serving plate. Serve with mushroom sauce over top.
• In a saucepan, combine mushrooms and 4 cups water, and bring to a boil. Boil for about 10 minutes or until mushrooms are soft. In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended. Add mixture to mushrooms, stirring until blended. Simmer, stirring, for 5 minutes. Season, to taste, with salt and pepper.

CURRIED SAVOY CABBAGE SOUP WITH MUSHROOMS

Steps:

• Cut the savoy cabbage into wedges, core and shred it. Chop the onion. Remove leaves from the thyme sprigs. Peel and cube potato.
• Heat half of the butter in a high pan until butter melts. Lower heat and add the shredded savoy cabbage and onion. Cook for 3-4 minutes, stirring frequently.
• Add curry powder and mix. Add chopped potato, thyme leaves and stock. Increase heat, add a lid and cook on low/medium heat for 25-30 minutes.
• Slice the mushrooms and chop the parsley.
• Blend the soup with a hand blender. Add the cream. Check if more water or curry is needed. Season with salt and pepper if necessary. Warm the soup, but don't heat it too much, as the cream may curl (depending on the fat content of the cream and on the temperature you heat it).
• Heat the remaining butter in a skillet and fry the mushrooms. Season with salt and pepper. Add parsley when mushrooms are cooked.
• SERVE:.
• Pour soup into bowls and top with mushrooms.

SESAME CABBAGE AND MUSHROOMS

Steps:

• Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes.
• Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.