When people hear the word cabbage I often see them cringing – thinking of how they were forced to eat cabbage in school and varsity hostels. Even between kale, cauliflower and brussels sprouts it was often seen as the poor cousin of the vegetable. But the Savoy cabbage is the sexy cabbage – she is so petite and beautiful – in looks + colour + flavour. And when you treat this evocative and sultry lady with the respect and love she deserves – she will be the star of the night and your dining table.
I served this as a starter for my friends and eventually the people were quite perturbed that there was no more of the sexy Savoy left for seconds….. The crispy leaves of this baby cabbage combine with the thyme gives it a unique flavour and taste. Once you have added the walnuts and the dressing to the mix…. well this little foxy Savoy revs-up a notch, setting-off somewhat of a flavour explosion in your mouth. It’s extremely easy, sassy and delicious – give it a try this winter!
- 4 Baby Savoy cabbages
- 3T Olive oil
- 2T Fresh thyme – leaves picked
- 80g Walnuts
- 2T Red wine vinegar
- 2t Sugar
- 3t Parmesan cheese – finely grated [you can also omit it here and just add shavings on top of your dish]
- Preheat oven to 180°C.
- Add the thyme to the olive oil and heat for two to three minutes allowing for the thyme to infuse.
- Pull the cabbage apart so you are left with just the leaves.
- Sprinkle with olive oil – make sure that you rub each leave with your hands to make sure each leaf attracts some of the flavour of the thyme.
- Roast in preheated oven for 15 minutes – or till crisp.
- After cooked add the walnuts to the pan and just leave in the oven for two minutes for the walnuts to warm-up.
- Salad dressing - Mix all the ingredients together
- To serve - Sprinkle the combined cabbage and walnuts with dressing and toss salad to cover all the leaves. Sprinkle with a bit of salt and tuck in and enjoy!