Braised Savoy Cabbage with Cinnamon and Orange Recipe

Name: Braised Savoy Cabbage with Cinnamon and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2 1/2-pound Savoy cabbage, halved and cored, leaves separated; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 medium onion, thinly sliced; 1 garlic clove, minced; Salt and freshly ground pepper; 1 cup Chardonnay; 2 cups beef stock or low-sodium broth; 1 teaspoon finely grated orange zest; Large pinch of cinnamon

Servings: persons

One 2 1/2-pound Savoy cabbage, halved and cored, leaves separated
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
Salt and freshly ground pepper
1 cup Chardonnay
2 cups beef stock or low-sodium broth
1 teaspoon finely grated orange zest
Large pinch of cinnamon

1
Bring a large pot of water to a boil.
2
Add the cabbage leaves and blanch for 1 minute.
3
Drain and cut into thin shreds.
4
In a large enameled cast-iron casserole, melt the butter in the olive oil.
5
Add the onion and garlic and cook over low heat until softened, about 7 minutes.
6
Add the cabbage and season with salt and pepper.
7
Cover and cook over low heat for 10 minutes, stirring a few times.
8
Add the wine and simmer until almost evaporated.
9
Add the stock, cover and simmer, stirring occasionally, until tender, 40 minutes.
10
Stir in the orange zest and cinnamon, season with salt and pepper and serve.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 2 1/2-pound Savoy cabbage, halved and cored, leaves separated, 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 medium onion, thinly sliced, and more.

Yes, Braised Savoy Cabbage with Cinnamon and Orange falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Savoy Cabbage with Cinnamon and Orange

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