Savoy Cabbage with Brown Butter and Taleggio Cheese

Name: Savoy Cabbage with Brown Butter and Taleggio Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 tablespoons brown butter (see Notes); 1 pound red-skinned or yellow-fleshed potatoes; Salt; 6 fresh sage leaves, chopped or 1/2 teaspoon dried; 3 large leeks, white parts only, sliced 1/4 inch thick; 2 garlic cloves, minced; 1 or 2 pinches of red pepper flakes; 1 1/2 to 2 pounds savoy or regular green cabbage, quartered and shredded into 1/2-inch strips; 1/2 cup freshly grated Parmesan cheese; 1/2 pound Taleggio, Bel Paese or fresh mozzarella cheese, sliced

Servings: persons

1
Make the brown butter first if you havent any already made.
2
If the skins on the potatoes look fresh, scrub them and leave them on.
3
Otherwise peel them and cut them into 1/2-inch chunks.
4
Bring several quarts of water to a boil; add salt to taste and the potatoes.
5
Lower the heat to a slow boil and cook until they are just tender, about 7 or 8 minutes.
6
Remove them from the water and rinse them briefly to stop the cooking.
7
Heat half the brown butter in a skillet and add the sage, leeks, garlic, red pepper flakes, and enough water just to cover the bottom of the pan.
8
Stew the mixture over medium-low heat until the leeks have softened; then add the cabbage by handfuls or in whatever size batches the pan will accommodate.
9
When the cabbage wilts down, add more until all is used; then salt it lightly.
10
Cover the pan and cook until the cabbage is tender.
11
Preheat the oven to 400F.
12
Toss the cabbage mixture together with the potatoes, the remaining brown butter, and the Parmesan cheese.
13
Season with salt and plenty of freshly ground pepper.
14
Layer the cabbage in an earthenware dish with the cheese.
15
Cover and bake until the cheese is melted and the vegetables are hot, about 20 minutes.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 to 6 tablespoons brown butter (see Notes), 1 pound red-skinned or yellow-fleshed potatoes, Salt, 6 fresh sage leaves, chopped or 1/2 teaspoon dried, and more.

Yes, Savoy Cabbage with Brown Butter and Taleggio Cheese falls under the General 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.

That's it — enjoy your meal!