Savoy, Crinkly Leafed Cabbage
Very sweet and tender. Great for slaw, stir fry, soup, roasted etc… NOTE: It is tender and will not take long to cook!
Ingredients:
- 1 medium head savoy cabbage, thinly sliced
- 1 spring onion, thinly sliced
- 1 green garlic, thinly sliced
- 1/2 of a fennel bulb, thinly sliced
- Peel from 1/2 of a Cara Cara orange, thinly sliced
- Juice from 1 Cara Cara orange
- Olive oil
- black pepper
- A dash of dry white wine
Directions:
- with Fennel, Spring Onion ... Sautéed Savoy Cabbage with Fennel, Spring Onion, Green Garlic & Orange Peel
- Heat a heavy skillet over medium.
- Add several teaspoons of olive oil.
- Sauté the fennel, onion and garlic until softened, about 3 minutes. Adjust the heat so it doesn't burn.
- Add the orange strips and toss to coat.
- Add the cabbage, orange juice and white wine and toss until the cabbage is coated with the liquid.
- Sauté for 4 to 5 minutes.
- When the liquid is but a glaze in the bottom of the pan, the cabbage will be wilted but with a slight crispness to it.
- Remove the pan from the heat, season with sea salt and fresh ground pepper.
- Serve while it's hot.