Sauteed Savoy Cabbage
Quick Recipes Simple Recipes Fasting Recipes Side Dishes Vegetables
This was the side dish served alongside a grilled pork chop and some rosti pieces at a wine tasting at Via. It was my favorite of everything served that evening. The wine chosen was a dry 2009 Tamaioasa Romaneasca (Sahateni). This wine is generally suited to Asian, aromatic dishes. Another wine that pairs well with these types of dishes is Gewurztraminer.
Ingredients
1 Savoy cabbage (or 1 container Brussels sprouts)
3 tablespoons oil
1/4 teaspoon ground ginger (or 2cm fresh ginger, finely grated)
1/4 teaspoon chili powder
2 good pinches ground cumin
salt
How to prepare sauteed savoy cabbage
- Cut the cabbage into thin strips, avoiding the core area. If using Brussels sprouts, take each sprout and slice it into thin rounds starting from the tip toward the core.
- Heat the oil in a deep pan or wok.
- Add the spices (chili, ginger, cumin) and stir quickly. Let them fry for 10 seconds until you smell the aromas.
- Add the cabbage and season with salt. Saute over medium heat for about 3 minutes, stirring constantly. You'll see the cabbage softens quickly. Taste and see if it needs more salt or any of the spices used. The smaller pieces of cabbage will caramelize a bit, but that's okay, those pieces add good flavor. Otherwise, the cabbage should retain its color and smell only slightly of sauteed cabbage.
Brussels sprouts version
