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tyrolean savoy cabbage

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I came across this recipe online recently. The combination of cabbage and garlic and caraway seeds are what sold me. Recipe: About.com Photo: tablespooning.com

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min

Ingredients For tyrolean savoy cabbage

  • 2 1/4 lb
    savoy cabbage
  • 3 clove
    garlic
  • 2
    onions, finaly sliced
  • 3 Tbsp
    olive oil
  • 1/2 c
    unsalted butter
  • 1/2 tsp
    dried rosemary
  • 1/4 tsp
    dried sage
  • 2 c
    vegetable broth
  • 1 pinch
    fennel seeds, crushed
  • 1/4 tsp
    caraway seeds
  • 1 c
    dry white wine, heated
  • 1 sm
    bunch parsley, minced
  • salt and pepper to taste

How To Make tyrolean savoy cabbage

  • 1
    Free the cabbage leaves from the head; rinse them, drain, and coarsely shred them. Peel and slice the onions. Mince the garlic and mix with rosemary and sage. Mince the parsely separately and set aside.
  • 2
    In a large pot, heat the butter and oil; add the garlic mixture and the onions. Cook, stirring, until the onions are transparent. Add the cabbage leaves and continue cooking, stirring occasinally, for 10 more minutes.
  • 3
    Sprinkle the wine and vegetable broth into the pot, add the fennel, caraway, and salt and pepper to taste.
  • 4
    Mix well, cover the pot, reduce the heat to low, and simmer the cabbage for about an hour. When done, transfer the cabbage to a heated bowl, garnish it with the parsley, and serve at once.
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