Friday, April 30, 2010

Sautéed Savoy Cabbage with Fennel, Spring Onion, Green Garlic and Orange Peel

I don't always enjoy the weather here in our northern climes.  Sometimes I'm really grumpy about the rain.  And sometimes I'm awfully tired of being cold.  But when I can walk into my local co-op grocery store from October to right now, and buy a beautiful head of locally grown savoy cabbage, I get all warm inside.

We've been eating a lot of this stuff.  It's sweeter and crunchier than those big round balls of green and purple cabbage that go into cole slaw, cooks up quickly, makes a beautiful bed for roasted fish, is a nutritious filler for stir-frys, its crinkly leaves can be parboiled and stuffed (oh, just gave myself an idea), and it can even be eaten raw.
Back here when I roasted the duck, I said I would post the cabbage you see on the plate. So even though I didn't get a good photo of it, then or since, I think the recipe is so fine that I'm going to make good on my promise.  Then you can take your own photo.

I used a Cara Cara orange in this recipe, a short season variety that is no longer available up here. If you can't find one, substitute Meyer lemon, navel orange, or sweet tangerine peel.  Be sure to remove all the bitter white pith from the inside of the peel, then slice it finely into 1 to 2-inch strips.

Fresh fennel, spring onion and green garlic are always in my fridge this time of year; I can't get enough of them.  If you have access to them in your area, go get 'em.  They are such a compliment to so many spring dishes, not the least of which is this simple and quick sautéed melange.

Everything is thinly sliced before sautéeing.  To prepare the cabbage, cut the head in half and cut out the solid core. I found that cutting it into quarters made the slicing easier.

Cut the fronds from the fennel bulb and peel the outer layer if it's tough. Cut it in half and thinly slice crosswise.

Remove the outer layer of skin from both the spring onion and green garlic, slice off the roots and thinly slice the bulbs up to the neck of the stalk for the onion, and up to where the white goes pink then turns to green for the garlic.

Sautéed Savoy Cabbage with Fennel, Spring Onion, Green Garlic & Orange Peel
(print recipe)
Christine's original recipe
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 for the pan
Fleur de sel and freshly ground black pepper to taste
A dash of dry white wine wouldn't hurt either (what can I say? I just add when the whim hits me, and I don't measure.)

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, if using, and toss with tongs until the cabbage is coated with the liquid.
Sauté for 4 to 5 minutes, turning often with the tongs.  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 if desired.  Serve while it's hot.

Happy Eating! 

Copyright © 2005-2010, Christine Cooks. All rights reserved


  1. This is probably the only cabbage I never I have absolutely no idea how to cook them...
    Thanks for sharing the recipe. I gotta give it a try!
    The roast duck looks gorgeous too.

  2. That top photo is the most beautiful savoy cabbage I've ever seen!

  3. The fennel is just starting up in my backyard. I'll mark this one for later.
    Very good sounding!

  4. I love the orange peel. Fabulous idea. Thanks for that.

  5. They are worth seeking out, Angie.

    Thanks so much Kalyn. And thanks for the SB roundup link!

    Tanna!! How lovely to hear from you. I too have fennel growing in my garden, but it doesn't do very well. It's probably me ...

    You're welcome Tobias. Love your leeks and egg dish!

  6. What wonderful photos. Your shot of the savoy cabbage is really outstanding. I love that vibrant green. I hope you are having a wonderful day. Blessings...Mary

  7. This is a lovely way to cook this cabbage, it is making it appear so refined and delicious!

  8. It may not be photogenic but it is certainly well worth sharing. Thanks for that:D

  9. I just discovered your blog, and was immediately taken with your roasted duck and savoy cabbage recipe. I stuff savoy cabbage, Italian style for my wife who's vegetarian.

  10. I've been wondering how savoy differs from regular cabbage. This sounds so delicious!

  11. I just started cooking with Savoy cabbage this winter - I don't know why I missed this for so many years. I love it, too. Sadly, it's gone for the season here. I doubt I';; ever buy a regular, old white cabbage again - well, maybe cole slaw...
    Beautiful photo of it!

  12. Oh my. I have been negligent and let the comments from you lovely people go unacknowledged. I am so sorry and will try to visit each of you in turn. Meantime, thank you so much for visiting and taking the time to comment. I really do appreciate it!

  13. Can you believe I have never had Savoy cabbage before with nothing stopping me from falling in love with it. The next time I see it it will be taken home.

  14. I'll hold you to that, Val! ;)

  15. this is a "most delicious" looking photo and recipe! I would consider this a meal fit for a king~or lots of good friends! It absolutely looks perfect and so healthy,love all the colors! Have missed reading your posts, but will catch up.I always feel so quilty when I am away and can not comment on such wonderful posts!

  16. Hi there Jann. Please do not ever feel guilty because you cannot read all posts all the time. I always know you're out there, traveling around, making me so envious, and I know that you will eventually return, visit your blogger friends, regale us with photos from exotic places and make us smile. That, my friend, is worth the wait.

  17. Hi Christine,
    So great to come to your lovely blog. What fresh pictures you' ve got! I am recently starting to love fresh fennel and this one is gonna be given a very 'warm' welcome somday this week :)


    following you now :)


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