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 wasnβt so sure that coconut cream would be a delicious substituteβ¦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 π
You can either enjoy this without dressing or serve it as a warm salad with a vinaigrette, similar to our grilled radicchio π₯¬
If you want a little crunch, I recommend tossing on some sunflower or pumpkin seeds at the end!
I think ghee works best as a fat source, but any ancestral fat works well!
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 π₯¬
3 medium carrots π₯
Chives and parsley πΏ
Salt, pepper and nutmeg π§
Ghee π§
Vinaigrette dressing (optional): 3 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, salt and pepper, herbs and optimally mustard π₯
Sunflower or pumpkin seeds (optional)
To make:
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 youβd like π
I used βGo Rawβ Salad toppers in sea salt flavor which is a blend of sunflower and pumpkin seeds π
Serve with your favorite main course. I love it with garlic salmon, breaded Turkey cutlets, roast beef tenderloin, Chuck roast, or duck breast!