Savoy cabbage and cherry tomatoes: the winning combination that brings color, flavor and lots of lightness to the table! If you are looking for an easy and quick side dish that pairs perfectly with any main course, or simply want a tasty way to enjoy cabbage, our savoy cabbage and cherry tomatoes recipe is the ideal solution. Forget the boring and bland side dish; with this preparation, the robust flavor of the cabbage harmonizes with the sweetness of the cherry tomatoes, creating a surprising and satisfying balance. We will reveal all the secrets to creating a dish that will win everyone over, even the most skeptical.
The magic of savoy cabbage and cherry tomatoes lies in its incredible simplicity and speed of execution. This sautéed cabbage with cherry tomatoes is ready in a few minutes and is perfect for weeknight dinners when time is short but you don’t want to give up taste and wholesomeness. It is a delicious and healthy side dish, rich in vitamins, fiber and antioxidants — a real boon for health. Whether you prefer it slightly crunchy or softer, our savoy cabbage and cherry tomatoes recipe adapts to every need, always delivering a flawless result. Don’t miss the chance to enrich your table with a dish that celebrates the flavors of nature in a simple and effective way.
There are many recipes you can make with savoy cabbage, take a look at:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 264.51 (Kcal)
- Carbohydrates 39.57 (g) of which sugars 24.60 (g)
- Proteins 10.52 (g)
- Fat 10.56 (g) of which saturated 1.48 (g)of which unsaturated 0.27 (g)
- Fibers 14.41 (g)
- Sodium 1,247.88 (mg)
Indicative values for a portion of 500 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 lb savoy cabbage
- 1 1/2 tbsp extra virgin olive oil
- 1/2 red onion
- 2 cups cherry tomatoes
- 2 1/8 cups vegetable broth
- to taste salt
- to taste black pepper
How to make savoy cabbage and cherry tomatoes
To prepare savoy cabbage and cherry tomatoes, the first thing to do is make the vegetable broth and keep it warm. At this point, clean the cabbage.
1. Remove the outer leaves
The outermost leaves of the cabbage are usually very tough, leathery and often damaged or dirty with soil. Remove the first 2 or 3 leaves and discard them. If they are only slightly damaged at the tips, you can keep them but you will need to cook them much longer than the heart of the cabbage.
2. Washing
If you use it shredded: it’s better to cut it first and wash it afterwards.
If you need whole leaves (for rolls): gently separate the leaves one by one from the base and pass them under cold running water, being careful not to tear them.
3. Cutting and removing the core
The core (the white central base) is extremely hard and has a very strong, almost woody flavor.
The method I use is this:
– cut the cabbage in half lengthwise.
– cut it in half again to obtain quarters.
– make a V-shaped cut to remove the hard part of the central core.
Slice the remaining cabbage into strips (thinner or thicker depending on the recipe).
4. Final wash and soaking
Once sliced into strips put the cabbage in a large bowl with cold water. Move it well to remove traces of soil that hide in the wrinkled folds of the leaves. Drain and repeat if necessary.
Tip: if you eat it raw (in a salad), leave it in ice water for 15 minutes: it will become very crunchy.Chop the onion and quarter the cherry tomatoes.
Now let’s move on to the actual preparation. In a pan (preferably with high sides) put the oil and the onion, sauté and immediately add the cabbage. Cover with a lid for 5 minutes, until the cabbage releases all its liquids, then add broth to cover (you may not need it all) and cook for 10 minutes.
At this point add the cherry tomatoes and black pepper. Continue cooking for another 20 minutes; the cabbage should be soft and fairly dry. Adjust salt and pepper and serve. Enjoy your meal!
Storage
Savoy cabbage and cherry tomatoes keep well in the fridge, in a closed container, for up to 3 days.
FAQ (Questions and Answers)
Which type of cabbage is best to use for savoy cabbage and cherry tomatoes?
For this savoy cabbage and cherry tomatoes recipe, you can use classic savoy cabbage, which maintains a good texture. Smooth cabbage or green cabbage (cabbage head) can also work, depending on the final texture you want.
Is it necessary to blanch the cabbage before sautéing it in the pan?
If you want to speed up the pan cooking, yes; otherwise it is not necessary.
Which cherry tomatoes are best suited for this side dish?
For savoy cabbage and cherry tomatoes, datterini or cherry tomatoes are perfect for their sweetness and intense flavor. You can use them fresh or canned tomatoes for a slightly sweet-and-sour touch and a quicker solution.
Which herbs and aromatics pair well with savoy cabbage and cherry tomatoes?
Garlic, fresh or dried chili, and a good soffritto of onion or shallot are the ideal base. Fresh chopped parsley, oregano or thyme can enhance the flavor of your savoy cabbage and cherry tomatoes side dish.
Can I add other ingredients to savoy cabbage and cherry tomatoes?
Certainly! Sautéed cabbage is very versatile. You can enrich it with Taggiasca olives, capers, chopped anchovies (if you like strong flavors), or a pinch of smoked pancetta for a savory touch.
Is this recipe suitable for vegans?
Absolutely yes! The savoy cabbage and cherry tomatoes recipe is naturally vegan, provided you use extra virgin olive oil and avoid animal-derived ingredients for enrichments. It is a healthy and inclusive side dish.
Which dishes pair best with savoy cabbage and cherry tomatoes?
This easy and quick side dish pairs wonderfully with meat mains (such as sausages, chops, roasts), fish mains (both baked and pan-fried), but also with cheeses or as a base to top bruschette or accompany eggs.
Can I make this recipe in the Bimby?
Yes: put oil and onion in the mixing bowl and blend for 10 seconds at speed 4. Then add the cabbage and cook for 10 minutes at 212°F (100°C) on soft speed, counterclockwise. Add the cherry tomatoes, the broth and cook for 20 minutes at 212°F (100°C) on soft speed, counterclockwise.
