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