Savoy Cabbage

A great way to cook Savoy cabbage without water.

4 star rating based on 76 reviews

Ingredients for 4

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400 gramssavoy cabbage
1 oniononion (medium size, 160g each) (160 grams)
1 1/16 tablespoongoose fat (16 grams)
1/4 teaspoonsalt (2 grams)
1/8 teaspoonground black pepper (0.4 grams)
1/4 teaspoonnutmeg, grated (0.4 grams)
2 3/4 tablespoonswhite wine (40 mls)
Salt content: 0.3% (by weight, not counting salt in other ingredients)


Take off the outer layer of leaves from the cabbage. Cut the cabbage in half. Now put the half on a chopping board and cut off 3 mm thin slices. Wash in cold water and dry in a colander. Chop the onion.

Put the goose fat in a large saucepan (all the cabbage has to fit in!), add the chopped onion and fry until the onion starts changing colour. Now add the cabbage. Add salt, pepper and a bit of nutmeg (grate from whole nutmeg). Stir and close the lid, turn the heat down to low.

Leave for 15 minutes, then take off the lid. Careful with the heat - if you use too much, you will burn the cabbage - the idea here is to cook the cabbage without adding water. Add a bit of white wine and continue cooking for 4 minutes with the lid open - we want the residual moisture to evaporate.

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8good recipe. I'll use organic butter as I'm vegetarian. thanks
10how thick is 3mm thin?
10Delicious. I've always done this with caraway seed before but good to find that nutmeg is good too
10Done this a few times now and love it
8Thank you, Brie! Cabbage is great, isn't it? But then again, there are very few vegetables that I won't eat. And most of the time, it's bucease of how the vegetables are prepared and not the vegetables themselves. Hannah's blog is great, isn't it? It never fails to make me smile!I hope that you had a good day too! It's freezing out there!
8This works just as well with a Sweetheart or a January cabbage. Like one of the people below I add just one slice of cut-up bacon to the onions when I'm cooking them just to jazz things up a bit. The dish goes beautifully with mashed potato or on it's own. The cabbage weight issue isn't quite clear, I just use over half a cabbage coz that's what'll fit in the saucepan.
10I made it twice now, we absolutely love it. Someone below says it was boring - I wonder if it's because of lack of salt. Once we warmed the leftovers in the morning on gentle heat with raw egg - that made delicious breakfast.
3I love cabbage - I don't like this recipe! Followed perfectly and it was BORING not at all special!
10Thank you very much xxx
10Loved this recipe. Simple and delicious.
9Brilliant ! I just did this recipe - but had no white wine but a couple of spoonfuls of pale cream sherry did the trick - Really yummy - the nutmeg is a real good tip
10Even the kids liked this cabbage!
10where do you get goose fat?
10Very good recipe. I would like a printable version.
8I like the simplicity of this recipe. thanks
7Sounds great - we'll try it Sunday.
8Goose fat is the maker of this dish. Nice to see someone recommending it. A little bit on your grill or pan makes for the perfect steak.
10Just what I was looking for - something interesting to do with cabbage!
10simple but sounds yummy. going right now to cook up the cabbage. Thank you.
10So is it half of the small savoy you use or all of it or am I just being dim
9Very nice - went lovely with sweet potatoes and nut roast with white stilton sauce!
9I substituted water for the wine as my lot don't like wine in cooking (can't think why but when you're catering for the family you have to please everyone!. I also added some chopped streaky bacon when frying the onion - delicious!!
5nice idea
10Worked really well Excellent !!!
9Fantastic, sounds nice and simple but hopefully a welcome alternative to plain boiled.
9simple and straight forward. Thanks
8Thanks for taking the time to post the reciept,on this sight.I am learing how to prepare something that i have never prepared beofe,THis gives me an ideal of how.
8Can you substitute water for the wine?
10Did you know that using goose fat is not considered naughty? Along with Olive oil it's rated as a 'good' fat.
8like the pictures, but the option of a printable page would be handy... AC
5Would be great with step by step pictures.. Though VERY helpful..
10This ones the best savoy I have read on the net. Way to go mate!
2well.goose fat.sounds.lovely.