Savoy cabbage is a yummy member of the cruciferous vegetable family that is commonly eaten boiled in Germany with a creamy sauce. Since we cannot have heavy whipping cream, and I wasn’t so sure that coconut cream would be a delicious substitute…I have to give our friend a little twist and stir-fry it with carrot and fresh herbs! This makes the dish a bit more summery too 🌈
You can either enjoy this without dressing or serve it as a warm salad with a vinaigrette, similar to our grilled radicchio 🥬
If you want a little crunch, I recommend tossing on some sunflower or pumpkin seeds at the end!
I chose to use a wok to make this, but a regular pan will do too!
To make you need (2-3 servings):
One medium Savoy cabbage 🥬
3 medium carrots 🥕
Chives and parsley 🌿
Salt, pepper and nutmeg 🧂
Vinaigrette dressing (optional): 3 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, salt and pepper, herbs and optimally mustard 🥗
Sunflower or pumpkin seeds (optional)
Begin by heating up the ghee in the wok or pan. Thinly slice the carrots and the Savoy cabbage. Place the carrots into the ghee and let them cook for a few minutes.
Then, add in the Savoy cabbage and let them cook together for a few minutes. Season with salt and pepper and the chopped herbs! Cook until the Savoy cabbage is slightly tender. I like mine a little crunchy but some prefer it more cooked through.
If you want to serve it with a vinaigrette, now is the time to make it. Combine 3 tablespoons of extra virgin olive oil with 1 tablespoon of vinegar (we like coconut vinegar), season with salt and pepper and chopped herbs. Optimally you can add a bit of your favorite mustard for additional flavor.
At the very end, add a handful of seeds or chopped almonds if you want some extra crunch and dress with the vinaigrette if you’d like 😉
I used “Go Raw” Salad toppers in sea salt flavor which is a blend of sunflower and pumpkin seeds 😍