My vegetables garden is full of Savoy cabbage. I like to cook them in the
follow way, because they seam "Sauerkraut"!
http://tinypic.com/eil3xi.jpg
Have a nice meal
Pandora

Savoy Cabbage with red wine

Category: vegetables
Nb persons: 6

1 Savoy Cabbage - big, cutted in stripes of 2
-cm width (trough away hard stalk)
2 onions - slices of about half
cm thickness
6Tbs oil
3-4 tsp salt
1 1/2 cup wine - dry (red or white)
2 Tbs balsamic vinegar
1 tsp pepper - black, ground

Take a large frying pan , or a big casserole with high borders. Put inside
the oil and the sliced onions and cook 1-2 minutes. Add the stripes, salt,
pepper, wine and vinegar. Mix with a big fork and cover with a cap. Cook at
low fire (mixing time to time) till the Cavolo is soft and the wine is all
evaporated.
If wine is evaporated, bu tSavoy Cabbage is still hard, you can add some
other wine or water.
Note:
(If you want you can replace wine with balsamic vinegar).
Serve with Sausages or other roasted meat.


Nutritional facts per serving (daily value):
Calories 183kcal
Protein 0g (1%)
Total Fat 14g (21%)
Sat. 1g (5%)
Chol. 0mg (0%)
Carb. 6g (2%)
Fiber 1g (2%)
Sugars 3g
Calcium 14mg (1%)
Iron 0mg (2%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

"Pandora" > wrote in message
...

> My vegetables garden is full of Savoy cabbage.
> I like to cook them in the follow way, because
> they seam "Sauerkraut"!
> http://tinypic.com/eil3xi.jpg
>
> Savoy Cabbage with red wine

Wow, that sounds great! It's on the list of things to make sooner, rather
than later.
-j

"jacqui{JB}" > ha scritto nel messaggio
. dk...
> "Pandora" > wrote in message
> ...
>
>> My vegetables garden is full of Savoy cabbage.
>> I like to cook them in the follow way, because
>> they seam "Sauerkraut"!
>> http://tinypic.com/eil3xi.jpg
>>
>> Savoy Cabbage with red wine
>
> Wow, that sounds great! It's on the list of things to make sooner, rather
> than later.
> -j

If you 'll try, they won't disappoint you
--
cheers
Pandora

>
>

"Pandora" > wrote in message
...
> My vegetables garden is full of Savoy cabbage. I like to cook them in the
> follow way, because they seam "Sauerkraut"!
> http://tinypic.com/eil3xi.jpg
> Have a nice meal
> Pandora
>
> Savoy Cabbage with red wine
<recipe snipped>

I do this almost exactly the same. I use Napa cabbage (Chinese cabbage) and
use apple cider vinegar and not the balsamic. I think that next time I will
try the balsamic.

Charlie

"Pandora" > wrote in message
...
> My vegetables garden is full of Savoy cabbage. I like to cook them in the
> follow way, because they seam "Sauerkraut"!
> http://tinypic.com/eil3xi.jpg
> Have a nice meal
> Pandora
>
> Savoy Cabbage with red wine
>
> Category: vegetables
> Nb persons: 6
>
> 1 Savoy Cabbage - big, cutted in stripes of 2
> -cm width (trough away hard stalk)
> 2 onions - slices of about half cm
> thickness
> 6Tbs oil
> 3-4 tsp salt
> 1 1/2 cup wine - dry (red or white)
> 2 Tbs balsamic vinegar
> 1 tsp pepper - black, ground


Add a little salt pork or bacon and you're in business - Whoops I forgot you're
in Italia in that case Pancetta. A little tart apple is good too.

Dimitri

Dimitri wrote on 12 Oct 2005 in rec.food.cooking

>
> "Pandora" > wrote in message
> ...
> > My vegetables garden is full of Savoy cabbage. I like to cook them
> > in the follow way, because they seam "Sauerkraut"!
> > http://tinypic.com/eil3xi.jpg
> > Have a nice meal
> > Pandora
> >
> > Savoy Cabbage with red wine
> >
> > Category: vegetables
> > Nb persons: 6
> >
> > 1 Savoy Cabbage - big, cutted in stripes of 2
> > -cm width (trough away hard stalk)
> > 2 onions - slices of
> > about half cm
> > thickness
> > 6Tbs oil
> > 3-4 tsp salt
> > 1 1/2 cup wine - dry (red or white)
> > 2 Tbs balsamic vinegar
> > 1 tsp pepper - black, ground
>
>
> Add a little salt pork or bacon and you're in business - Whoops I
> forgot you're in Italia in that case Pancetta. A little tart apple is
> good too.
>
> Dimitri
>
>
>

@@@@@ Now You're Cooking! Export Format

Alan's Cabbage And Pork Casserole1

main dish, tested

1/2 Teaspoon Garlic Powder; for pork steak seasoning
1/2 Teaspoon Pepper; for pork steak seasoning
1 medium stalk celery; chopped
1 Medium cabbage; shredded
3 Tablespoons Canola Oil; or more if needed
2 Pounds Pork Steak; 2 steaks (halved)
1 Medium Onion; chopped
1 Medium Bell Pepper; chopped
1/2 tsp Salt; to taste
1/2 tsp pepper; to taste
1 cup water; used with chicken broth c
1 tablespoon chicken broth cubes; crushed (2 cubes)
1/2 Teaspoon Cumin; to taste
1/2 Teaspoon Savory; to taste
1/2 Teaspoon Crushed Red Pepper Flakes; to taste
6 Ounces Cream Cheese; in little pieces

Yield: 4 servings

preheat oven to 350F
run the onion and celey and pepper thru the food processor shredder blade
then soften in oil in dutch oven then reserve
use just about any pork meat, season then brown and reserve
run the cabbage thru the processor then put everthing in the pot except the
seasonings.
season it then mix well.
stir it at half time (30 minutes) to get better melting of cream cheese.

Preheat oven to 350 deg F. In skillet, saute onion, bell pepper and celery
over med-high heat in
canola til softened. Remove and reserve, add pork and brown, remove and
reserve.
Place Shredded Cabbage and softened veggies in a dutch oven (mix well).
Pour in Broth and sprinkle in seasonings.
With the lid on cook in the oven 1 hr approx.

Notes: rub some garlic powder and Pepper into the pork steak before
browning.

a definite do again.

improvements: it was a little runny try uping the cream cheese to 8 oz and
cutting back on the water to 3/4 cups

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 788 Calories; 63g Fat (72.2%
calories from fat); 46g Protein; 8g Carbohydrate; 2g Dietary Fiber; 204mg
Cholesterol; 841mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1
Vegetable; 9 Fat.


Nutr. Assoc. : 0 0 0 0 0 4545 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.70 **





--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Charles Gifford" > ha scritto nel messaggio
k.net...
>
> "Pandora" > wrote in message
> ...
>> My vegetables garden is full of Savoy cabbage. I like to cook them in the
>> follow way, because they seam "Sauerkraut"!
>> http://tinypic.com/eil3xi.jpg
>> Have a nice meal
>> Pandora
>>
>> Savoy Cabbage with red wine
> <recipe snipped>
>
> I do this almost exactly the same. I use Napa cabbage (Chinese cabbage)
> and
> use apple cider vinegar and not the balsamic. I think that next time I
> will
> try the balsamic.

Ok! Thank you! Try also Savoy Cabbage,, is more tasty than chinese one.

--
cheers
Pandora
>
> Charlie
>
>

"Dimitri" > ha scritto nel messaggio
news
>
> "Pandora" > wrote in message
> ...
>> My vegetables garden is full of Savoy cabbage. I like to cook them in the
>> follow way, because they seam "Sauerkraut"!
>> http://tinypic.com/eil3xi.jpg
>> Have a nice meal
>> Pandora
>>
>> Savoy Cabbage with red wine
>>
>> Category: vegetables
>> Nb persons: 6
>>
>> 1 Savoy Cabbage - big, cutted in stripes of 2
>> -cm width (trough away hard stalk)
>> 2 onions - slices of about
>> half cm thickness
>> 6Tbs oil
>> 3-4 tsp salt
>> 1 1/2 cup wine - dry (red or white)
>> 2 Tbs balsamic vinegar
>> 1 tsp pepper - black, ground
>
>
> Add a little salt pork or bacon and you're in business - Whoops I forgot
> you're in Italia in that case Pancetta. A little tart apple is good too.

Pancetta could go well, but tart apple inside cabbages seams to me a little
strange

--
cheers
Pandora
>
> Dimitri
>

"Mr Libido Incognito" > ha scritto nel messaggio
...
> Dimitri wrote on 12 Oct 2005 in rec.food.cooking

I've saved both the recipe, thank you!
Pandora

--------------------------------------------------------------------------------------------
>> "Pandora" > wrote in message
>> ...
>> > My vegetables garden is full of Savoy cabbage. I like to cook them
>> > in the follow way, because they seam "Sauerkraut"!
>> > http://tinypic.com/eil3xi.jpg
>> > Have a nice meal
>> > Pandora
>> >
>> > Savoy Cabbage with red wine
>> >
>> > Category: vegetables
>> > Nb persons: 6
>> >
>> > 1 Savoy Cabbage - big, cutted in stripes of 2
>> > -cm width (trough away hard stalk)
>> > 2 onions - slices of
>> > about half cm
>> > thickness
>> > 6Tbs oil
>> > 3-4 tsp salt
>> > 1 1/2 cup wine - dry (red or white)
>> > 2 Tbs balsamic vinegar
>> > 1 tsp pepper - black, ground
>>
>>
>> Add a little salt pork or bacon and you're in business - Whoops I
>> forgot you're in Italia in that case Pancetta. A little tart apple is
>> good too.
>>
>> Dimitri
>>
>>
>>
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Cabbage And Pork Casserole1
>
> main dish, tested
>
> 1/2 Teaspoon Garlic Powder; for pork steak seasoning
> 1/2 Teaspoon Pepper; for pork steak seasoning
> 1 medium stalk celery; chopped
> 1 Medium cabbage; shredded
> 3 Tablespoons Canola Oil; or more if needed
> 2 Pounds Pork Steak; 2 steaks (halved)
> 1 Medium Onion; chopped
> 1 Medium Bell Pepper; chopped
> 1/2 tsp Salt; to taste
> 1/2 tsp pepper; to taste
> 1 cup water; used with chicken broth c
> 1 tablespoon chicken broth cubes; crushed (2 cubes)
> 1/2 Teaspoon Cumin; to taste
> 1/2 Teaspoon Savory; to taste
> 1/2 Teaspoon Crushed Red Pepper Flakes; to taste
> 6 Ounces Cream Cheese; in little pieces
>
> Yield: 4 servings
>
> preheat oven to 350F
> run the onion and celey and pepper thru the food processor shredder blade
> then soften in oil in dutch oven then reserve
> use just about any pork meat, season then brown and reserve
> run the cabbage thru the processor then put everthing in the pot except
> the
> seasonings.
> season it then mix well.
> stir it at half time (30 minutes) to get better melting of cream cheese.
>
> Preheat oven to 350 deg F. In skillet, saute onion, bell pepper and celery
> over med-high heat in
> canola til softened. Remove and reserve, add pork and brown, remove and
> reserve.
> Place Shredded Cabbage and softened veggies in a dutch oven (mix well).
> Pour in Broth and sprinkle in seasonings.
> With the lid on cook in the oven 1 hr approx.
>
> Notes: rub some garlic powder and Pepper into the pork steak before
> browning.
>
> a definite do again.
>
> improvements: it was a little runny try uping the cream cheese to 8 oz and
> cutting back on the water to 3/4 cups
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 788 Calories; 63g Fat (72.2%
> calories from fat); 46g Protein; 8g Carbohydrate; 2g Dietary Fiber; 204mg
> Cholesterol; 841mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1
> Vegetable; 9 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 4545 0 0 0 0 0 0 0 0 0
>
> Yield: 4 servings
>
> Preparation Time: 0:00
>
>
> ** Exported from Now You're Cooking! v5.70 **
>
>
>
>
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

"Pandora" > wrote in message
...
>
>
> Ok! Thank you! Try also Savoy Cabbage,, is more tasty than chinese one.
>

I prefer the Napa cabbage. It has a better flavor to me. I like Savoy when
cooking the cabbage with meats or slow cooking. I love head cabbage
too......as long as it isn't over cooked.

I have used Savoy cabbage when making ribollita, but I normally use a
combination of red cabbage and head cabbage. I sometimes use Savoy when
making Zuppa Maremmana. As you can see, I am fond of zuppe di pane.

Charlie

"Pandora" > wrote in message
...

<snip>

> Pancetta could go well, but tart apple inside cabbages seams to me a little
> strange
>
> --
> cheers
> Pandora

Try it.

The proper type of apple like a Granny Smith will cook quite well and hold its
shape. The only problem is preventing the flesh form oxidizing - usually a
little acidulated water does the trick.

Cabbage and apple are quite complementary.


As example:
Cabbage-Apple Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cans red cabbage -- shredded
2 Cups apple -- sliced
2 Cups onion -- sliced
1 Teaspoon salt
4 Tablespoons butter
1 Cup cooking wine


Cook ingredients in covered sauce pan over low heat for
1 hour. Then pour into greased casserole dish, sprinkle
with dash nutmeg and bake in 325~ oven for 45 minutes.


Cabbage apple Slaw

This colourful slaw makes a great accompaniment for the last barbecue of the
summer, or for hearty fall and winter pot roasts. Slicing the apples this way
distributes their rosy redness throughout the dish. Try to use Cortland apples,
which retain their white colour longest after chopping.

Ingredients

.. 2 Apples
.. 4 cups (1 L) Shredded cabbage
.. 1 cup (250 mL) Shredded carrot
.. 2 Green onions, sliced
.. 1/4 cup (50 mL) Cider vinegar
.. 2 tbsp (25 mL) Each vegetable oil and water
.. 1 tsp (5 mL) Granulated sugar
.. 1 tsp (5 mL) Dijon mustard
.. 1/2 tsp (2 mL) Each salt and dried dillweed
.. 1/4 tsp (1 mL) Pepper
Preparation

Core but do not peel apples. Cut each into 16 wedges; thinly slice wedges
crosswise. In large bowl, toss together apples, cabbage, carrot and onions.

Whisk together vinegar, oil, water, sugar, mustard, salt, dillweed and pepper;
pour over vegetables and toss to coat well. Let stand for at least 15 minutes or
for up to 6 hours.

Dimitri

"Dimitri" > ha scritto nel messaggio
news
>
> "Pandora" > wrote in message
> ...
>
> <snip>
>
>> Pancetta could go well, but tart apple inside cabbages seams to me a
>> little strange

>>
>> --
>> cheers
>> Pandora
>
> Try it.
>
> The proper type of apple like a Granny Smith will cook quite well and hold
> its shape. The only problem is preventing the flesh form oxidizing -
> usually a little acidulated water does the trick.

yes , with lemon.
Thank you Dimitry I saved these recipe. I think that apples will stay well
together cabbages.
BTW You have spoken of apple tart, not of apple. I thought yopu was
joking!!!!

--
cheers
Pandora
>
> Cabbage and apple are quite complementary.
>
>
> As example:
> Cabbage-Apple Casserole
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Casseroles
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 Cans red cabbage -- shredded
> 2 Cups apple -- sliced
> 2 Cups onion -- sliced
> 1 Teaspoon salt
> 4 Tablespoons butter
> 1 Cup cooking wine
>
>
> Cook ingredients in covered sauce pan over low heat for
> 1 hour. Then pour into greased casserole dish, sprinkle
> with dash nutmeg and bake in 325~ oven for 45 minutes.
>
>
> Cabbage apple Slaw
>
> This colourful slaw makes a great accompaniment for the last barbecue of
> the summer, or for hearty fall and winter pot roasts. Slicing the apples
> this way distributes their rosy redness throughout the dish. Try to use
> Cortland apples, which retain their white colour longest after chopping.
>
> Ingredients
>
> . 2 Apples
> . 4 cups (1 L) Shredded cabbage
> . 1 cup (250 mL) Shredded carrot
> . 2 Green onions, sliced
> . 1/4 cup (50 mL) Cider vinegar
> . 2 tbsp (25 mL) Each vegetable oil and water
> . 1 tsp (5 mL) Granulated sugar
> . 1 tsp (5 mL) Dijon mustard
> . 1/2 tsp (2 mL) Each salt and dried dillweed
> . 1/4 tsp (1 mL) Pepper
> Preparation
>
> Core but do not peel apples. Cut each into 16 wedges; thinly slice wedges
> crosswise. In large bowl, toss together apples, cabbage, carrot and
> onions.
>
> Whisk together vinegar, oil, water, sugar, mustard, salt, dillweed and
> pepper; pour over vegetables and toss to coat well. Let stand for at least
> 15 minutes or for up to 6 hours.
>
> Dimitri
>
>
>

In article >,
"Pandora" > wrote:

> BTW You have spoken of apple tart, not of apple. I thought yopu was
> joking!!!!

A tart apple is a slightly sour apple.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Ranee Mueller" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> BTW You have spoken of apple tart, not of apple. I thought yopu was
>> joking!!!!
>
> A tart apple is a slightly sour apple.

Thank you Ranee, now is more clear the concept
Pandora
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/