savory cabbage
savory cabbage

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, savory cabbage. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spice up Savoy cabbage with BBC Good Food's top-rated recipes. Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of. Savory Cabbage Pancakes are a fun and filling way to use up pantry leftovers.

savory cabbage is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. savory cabbage is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook savory cabbage using 3 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make savory cabbage:
  1. Take 1 head of cabbage chopped
  2. Get 1 lb smoked sausage
  3. Get 5 slices bacon cut thick

Distinguished by its heavily textured, crinkled leaves, Savoy cabbage has ruffled edges. When you think Italian, you don't often think of a sauteed cabbage recipe. However, SautΓ©ed Cabbage and Onions is a surprisingly popular dish in Italy. Savoy Cabbage, Brassica oleracea is Vitamin K and C rich vegetable support for Anti-inflammatory, Antioxidant, Anticancer and Anti-ageing activity.

Steps to make savory cabbage:
  1. Crisp and drain the bacon
  2. Brown the sausage
  3. Add the cabbage to the skillet and cook until tender
  4. Top with the crumbled bacon

Dark-green winter cabbage with attractive, crinkled and blistered leaves and a robust flavour and texture. It is exceptionally good for use in cooked dishes. Savoy cabbage is considered by many to be the best eating cabbage. It has a very delicate texture and a flavor most consider much superior to smooth leaved cabbage. Savoy cabbage is distinctive-looking, with pretty ruffled leaves.

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