RECIPES FOR SAVOY CABBAGE

SAVOY AND WALNUT RISOTTO

3 Tbsp Organic Extra Virgin Olive Oil
1 small Savoy Cabbage (or half a large one)
6 cloves of Garlic, crushed
1lb (450g) Organic Risotto Rise
½ lb (220g) Chopped Organic Walnuts
Sea Salt and Freshly Ground Black Pepper
2oz (55g) The Dairy House Organic Butter
4oz (115g) Freshly Grated Organic Parmesan or Vegetarian Alternative

Preheat oven to 350F/180C/Gas Mark 4

Heat the oil in an ovenproof pan with a tightly fitting lid and sauté the cabbage and garlic together for a few mins. Add the rice, stirring so it soaks up the oils and juices. Add the chopped walnuts and enough water to cover the ingredients in the pan plus 1 inch. Season with salt and pepper.

Cover the pan and place in the oven to bake for 40 mins. Stir in the butter and parmesan just prior to serving.

(Extract from Colin Spencer’s Cordon Vert)

* * * * *

The large leaves of the Savoy Cabbage make lovely wraps for cooked foodstuffs. Lightly steam the leaves whole or blanch for about 1 minute. Remove from the steam/water and lie flat and then fill with your preferred food – risotto, shredded chicken, mushrooms with spring onions, walnuts and cheese whatever your fancy suggests is certainly worth a try – roll the cabbage leaves around the contents and place them tightly packed into a baking tin. Cover with either a light tomato sauce and silver foil to keep the moisture in and bake in a hot oven for 15 mins. Serve individual parcels to your guests for fun – these are great to do with children as they love the dark green colours of the leaves and can individualise the contents to suit their own unique gastronomic taste!

Savoy Cabbage is a fantastic meal in itself when lightly steamed and served with butter and black pepper it is hard to match for both taste and nutritional value.

* * * * *