Whether you’re trying to eat more cabbage or just need to use up that remaining half head of savoy cabbage sitting in the back of your fridge, one of my favorite ways to dish it up is in a simple saute. Here, mild-mannered Savoy cabbage leaves are sauteed in butter for an easy side dish that goes well with just about anything you’re cooking, from roasted sausage to pork chops to salmon. It’s low-effort, totally satisfying, and hits the table in under 20 minutes from start to finish.
Tips for Cutting Savoy Cabbage
Savoy cabbage has the most beautiful deep-green hue and very crinkly leaves, with a shape that’s similar to green and red cabbage. Because of this, you can prepare Savoy cabbage the same way: Remove any tough or browned outer leaves, cut out the core, and chop the leaves into whatever size and shape you like.
