Posts Tagged ‘savoy cabbage’

parcel experiments with savoy cabbage

October 17, 2009

Somewhere in my archives there is a recipe with Savoy cabbage and salmon. I am sneakily not giving the link. Otherwise people would never have to leaf through my accumulated postings which would be sad.

I keep being interested in the possibilities of savoy cabbage –  it should be a marvelous vegetable, the queen of leaf cabbages. We might, for example, attempt to braise the cut-up cabbage in white wine and give it a creamy lift at the end. We’ll likely end up with a soggy and squishy heap that tastes quite nice but looks like what, when I was little, the farmers gave to the pig. Alternatively, we might try out some kitchen-wiz oven treatment with shredded savoy and minced lamb, which could result in dried-out, brown and bitter strands between the sizzling fragments of meat.

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quarky salmon on savoy cabbage

January 19, 2008

Sometimes, as with the tomatoed chicken thighs a few days ago, spontaneous kitchen improvisation produces quite nice results. But sometimes one is, in all humbleness, totally knocked over with the outcome of an experiment. Like today.

I had to get rid of about 1 1/2 cups of quark [scroll down on the page], a traditional German and Austrian fresh cheese, for reasons of its own called Kesella in Sweden (if you are looking for substitutes it will be helpful to know that Kesella has 10% fat). Other interesting contents of the fridge were: the soft, light inside of a medium-sized head of savoy cabbage (yesterday the green leaves all went into cabbage roulades), around 200 grams of fresh salmon and an almost empty jar of goose fat from Christmas. The following recipe serves two. (more…)