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!
cabbage sexy? i say yes! = roasted savoy cabbage salad
- 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!
After a brief but blitzy gastronomic tour through Johannesburg this past weekend I returned home in need of something healthy – something green. So I made this delicious + scrumptious + sumptuous salad. It’s fresh and easy – just add all the ingredients in a bowl, sprinkle with some salt and drizzle with lemon infused olive oil and a squeeze of fresh lemon juice. I like to serve the baby marrows still warm from the oven and then all the other ingredients at room temperature. It’s crunchy, creamy, tangy and really splashy in flavours. Enjoy.
My favourite shades of green:
+ Irish colour green – I am married to a wonderful man of Irish descent … where everything from the Emerald Isle seems to be green;
+ The green of an olive;
+ The green colour of growing grass;
+ Lime green;
+ … and then the US Dollar green. 🙂
green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous
- For baking the baby marrow
- 400 g Baby Marrows
- 2T Olive Oil
- For the broken-cheesy-olive-melba-toast
- Melba toast – decide how many you want – I like plenty
- Handful of green olives - chopped
- 100g Peppery Chevin goats cheese
- Squeeze of lemon juice
- Other salad ingredients
- 250g Asparagus (I only had tinned asparagus but fresh asparagus will be first-class)
- 1 Handful pumpkin seeds
- 1 Handful pistachios
- 1 Avocado sliced
- Few sprigs of parsley – torn
- Lettuce of your choice – I like to use the frilly lettuce for this salad – it looks pretty
- Lemon infused olive oil
- 1 Lemon
- Baking the baby marrow: Preheat oven to 180 °C. Coat each baby marrow with olive oil and sprinkle with salt and bake for 30 minutes. Take out of oven and cut length ways.
- The broken-cheesy-olive-melba-toast: Break the Melba toasts up into pieces. Mix the goats cheese, green olives and the lemon juice together and smear on each piece of toast.
- Making the salad: Mix all the ingredients together. Drizzle with olive oil and lemon juice. Sprinkle with some salt.
- Serve with love.