Easy Savoy Cabbage Recipe

This elegant Easy Savoy Cabbage Recipe transforms the crinkled, emerald leaves of Savoy cabbage into a luxurious side dish by braising them in heavy cream and butter. Accented with a hint of nutmeg, the cabbage becomes meltingly tender and rich, offering a sophisticated alternative to plain steamed greens that pairs effortlessly with pork or poultry.

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Easy Savoy Cabbage Ingredients

The Cabbage Base:

• 1 head Savoy Cabbage: Sliced. Savoy cabbage is sweeter and more tender than regular green cabbage, with textured leaves that catch the cream sauce beautifully.
• 3 tablespoons Butter: For richness and sautéing.

The Creamy Finish:

• 1/4 cup Heavy Whipping Cream: Essential for the velvety coating.
• 1/8 teaspoon Ground Nutmeg: A classic spice pairing that highlights the nutty sweetness of the cabbage.
• Seasoning: Salt and freshly ground black pepper to taste.

How To Make Easy Savoy Cabbage

1. Blanch the Cabbage: Slice the cabbage into ribbons, discarding the tough core. Place the cabbage in a large pot and cover with cold water. Bring it to a rolling boil. Once it hits a boil, cook for exactly 1 minute. This blanching step removes any bitterness and sets the bright green color.
2. Shock and Dry: Immediately drain the cabbage in a colander. Rinse it thoroughly under cold running water to stop the cooking process. Crucial Step: Squeeze the cabbage with your hands (or wring it out in a clean tea towel) until it is as dry as possible. Excess water will dilute the cream sauce.
3. Cream the Greens: Melt the butter in a large skillet over medium heat. Add the squeezed cabbage, heavy whipping cream, ground nutmeg, salt, and pepper.
4. Simmer: Cook the mixture, stirring frequently, for 2 to 4 minutes. The cream will reduce slightly, coating the leaves in a glossy, rich sauce, and the cabbage will become perfectly soft. Serve hot.

Recipe Tips

• Don’t Skip the Squeeze: Savoy cabbage holds water in its crinkles. If you don’t squeeze it dry after blanching, your final dish will be watery soup instead of creamy cabbage.
• Nutmeg Freshness: If you can, grate whole nutmeg fresh. The flavor is significantly more potent and aromatic than pre-ground, elevating the simple dish.
• Cabbage Selection: Look for a head of Savoy cabbage that feels heavy for its size with crisp, deep green outer leaves. Avoid heads with yellowing or wilting leaves.
• Butter Quality: Since there are so few ingredients, use a high-quality salted or cultured butter for the best flavor impact.

What To Serve With Creamed Savoy Cabbage

• Roast Pork Loin: The sweetness of pork and cabbage is a classic German/French combination.
• Sausages: Serve alongside bratwurst or Italian sausages for a hearty meal.
• Roasted Chicken: A simple roast chicken allows the creamy cabbage to shine.
• Mashed Potatoes: Double down on comfort food by serving this next to creamy mash.

How To Store Easy Savoy Cabbage

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The cream may separate slightly upon reheating but will still taste delicious.
• Reheat: Warm gently in a skillet over low heat. Avoid the microwave if possible, as it can make the cabbage rubbery.
• Freeze: Freezing is not recommended. The cream sauce will split, and the cabbage texture will suffer.

Easy Savoy Cabbage Nutrition Facts

• Calories: 140 kcal
• Fat: 12g
• Carbohydrates: 8g
• Protein: 3g
• Vitamin C: 45% DV

Nutrition information is estimated per serving.

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