Wednesday, 1 July 2015
Sautéed Savoy Cabbage with Balsamic Glaze
My other half loves cabbage and I have to admit the savoy cabbage looked great at the store last week – dark green, very curly leaves on the outside, tender yellow on the inside. Still it's supposed to be summer and cabbage in summer. I wasn't too happy but in the end came up with something light and very tasty.
1 savoy cabbage
freshly ground black pepper
extra virgin olive oil
Finely shred the leaves of a savoy cabbage, removing the stalks. Heat a generous amount of olive oil in a frying pan and sautée the savoy until it starts to brown. Season with pepper and salt. Add a little water and simmer adding water as necessary until the savoy is cooked to your liking. There should be very little cooking liquid left. Transfer to a bowl and leave to cool until tepid or at room temperature. Drizzle over some balsamic glaze, toss, check the seasoning and enjoy.