10+ Savoy Cabbage Recipes (Plant-Based)
These savoy cabbage recipes highlight a beautiful and very underrated vegetable.
Savoy cabbage can be prepared in so many different ways. You can sauté it, bake it, fry it, grill it, add it to soups and stews, or make it into a delicious salad.
The list could go on and on. Well, it does in some ways. Below you’ll find over 10 delicious plant-based savoy cabbage recipes that will get your creative juices flowing!
But before we get into that. Let’s break down a few things first. What is savoy cabbage exactly?
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Savoy cabbage, also known as curly cabbage, is a variety of cabbage that’s part of the Brassica family. It’s been named after the Savoy region in the western alps of France.
This beautiful cruciferous vegetable is available during the winter months and has crinkled and ridged green leaves that create a stunning pattern and texture. It reminds me a bit of Tuscan kale. It’s more popular across Europe than in other parts of the world.
What is the difference between savoy cabbage and regular cabbage?
Besides the appearance that I described earlier, savoy cabbage is more loosely layered compared to its green and red cabbage counterparts. I would say it’s the prettiest cabbage variety available!
Raw savoy cabbage isn’t as crunchy as regular cabbage; however, it will hold its shape better when cooked. So it depends on the recipe and what texture you’re after to determine which kind of cabbage you should use.
Savoy cabbage is more versatile as it can be used in place of regular cabbage and napa cabbage (Chinese cabbage). So if a recipe calls for either of those two, you can typically use savoy cabbage in its place.
Some of my recipes that include regular green and red cabbage are:
- 3-Ingredient Cabbage Pasta
- Vegan Cabbage Rolls in Tomato Sauce
- Vegan Noodle Bowl (Gluten-Free)
- Vegan Yaki Udon
- Vegan Borscht (Beet Soup)
- Rainbow Falafel Salad with Tahini Dressing
You can also check out this YouTube video that highlights three delicious ways to use cabbage!
I’ve listed out wonderful recipes that are by other recipe creators, and at the end, I’ve added a recipe that is close to my heart. I used to eat this dish as a kid and veganised it in the last couple of months.
It’s a Slovenian roasted buckwheat and savoy cabbage casserole that is so delicious and packed with protein. It’s a great meal prep recipe, and it freezes well too. I hope you love my version of it.
I’ve tried to cover as many different types of dishes in this roundup as I could to give you a good variety to suit every taste and course.
So, let’s get into these savoy cabbage recipes, shall we?
10+ Savoy Cabbage Recipes (Plant-Based)
- Prep Time: 45 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6
These savoy cabbage recipes are packed with flavour. Choose from soups, bakes, rolls, salads, and more! There’s a recipe for everyone on this list of over ten delicious savoy cabbage recipes.
Roasted Buckwheat and Savoy Cabbage Casserole
- 1 cup / 200g roasted buckwheat*
- 600g / 1.32 pounds savoy cabbage, washed
- 2½ teaspoons salt
- 2 teaspoons apple cider vinegar
- 3 eggs worth of egg replacer (prepare as per packet instructions)
- 1 tablespoon olive oil (plus more for greasing)
- 1 brown onion, chopped
- 3 cloves garlic, minced
- ½ cup vegan buttermilk*
- 250g / 8.82 ounces firm tofu, chopped
- ¼ cup / 23g nutritional yeast
- ½ teaspoon black pepper
- Soak the roasted buckwheat in water for a minimum of 3 hours (ideally overnight).
- Preheat the oven to 180 degrees Celcius (355 degrees Fahrenheit) and lightly oil a medium-large baking dish (approximately 22cm x 32cm / 8.66 inches x 12.59 inches) on the bottom and sides and set it aside.
- Bring a large pot of water to a boil and add ½ teaspoon of salt and vinegar. Once boiling, add the cabbage making sure it’s fully submerged, and cook for 10 minutes.
- When it’s finished, strain in a colander and let it sit to cool down and for some of the steam to evaporate.
- If you haven’t already, make the egg replacer.
- Add the oil, onion, and garlic to a large skillet on medium-high heat, and saute for a couple of minutes. Drain and rinse the buckwheat and add it to the skillet with 2 teaspoons of salt. Reduce to low-medium heat and cook covered for 10 minutes, stirring occasionally. If the buckwheat starts to stick to the pan, add a splash of water to deglaze the pan.
- To a food processor, add the buttermilk, tofu, nutritional yeast, and the vegan egg replacer and process until smooth.
- Once the buckwheat has finished cooking, remove it from the heat and set it aside.
- Chop the cabbage and add it to the buckwheat, followed by the creamy mix, and pepper and stir well. If your skillet is too small to fit everything, transfer it to a large bowl.
- Transfer it to the baking dish and spread it out evenly. Bake it for 30-40 minutes until it’s slightly browned on the top. The baking time will depend on the baking dish you use and your oven.
- Remove it from the oven and let it cool for 10-15 minutes before cutting and serving.
Roasted buckwheat: If you can’t find roasted buckwheat in the shops like I can at my local bulk store, you can make it yourself. Add the raw buckwheat groats to a dry skillet and toast over medium heat for 4-5 minutes until golden brown. Let it cool completely before soaking.
Vegan buttermilk: To make, combine ½ cup soy milk and 2 teaspoons of ACV or lemon juice. Stir it well, and it will thicken and lightly curdle. You can try oat and almond milk, but I wouldn’t recommend coconut. Soy milk works best as it has a higher protein level. Make sure it’s plain, unsweetened milk.
- Diet: Vegan