Comments on: Out of love

By: Lauren

Lauren — Sun, 09 Jan 2022 20:18:44 +0000

This is one of my all-time favorite recipes that you’ve ever posted. I come back to it over and over again this time of year. it’s so simple and so luxurious at the same time.

By: Annie

Annie — Mon, 15 Oct 2012 04:08:18 +0000

I got a savoy cabbage in my weekly fruit & veggie delivery box and had no idea what to do with it. After googling recipes, I came across this wonderful blog! Made it on a cold Friday night and it turned out beautifully. Thanks for posting such a unique recipe!

By: Annie

Annie — Mon, 15 Oct 2012 04:08:18 +0000

By: Lisa

Lisa — Sun, 08 Jan 2012 03:24:43 +0000

Just made this (found your blog through a link when searching for savoy cabbage recipes, since I had 3/4 of a head leftover from some coleslaw I had made). I don't even really like cabbage, but I cannot believe how wonderful this was; we had it with grilled pork chops. Will definitely be making it again.

By: Lisa

Lisa — Sun, 08 Jan 2012 03:24:43 +0000

By: Valerie

Valerie — Tue, 11 Jan 2011 15:04:57 +0000

The recipe is awesome!

How's that new president thingy working out?

By: Tara Bethune-Leamen

Tara Bethune-Leamen — Sat, 28 Nov 2009 09:18:35 +0000

yummy!

By: Jo

Jo — Wed, 04 Nov 2009 16:16:48 +0000

Orangette, having just read your now famous cabbage gratin recipe (I read about it in the Times in London) I can see why its such a big hit. Like you I'm a fan of greens and slow braising and have just blogged a Leeks in Oyster recipe to that end. maybe you might want to take a look when you have a minute!
kind regards
jo

By: Key Realty Consultants

Key Realty Consultants — Fri, 26 Jun 2009 13:09:43 +0000

Sounds lovely and inspires me to try some savoyed cabbage in the garden.
I've always shied away from it, for the same reasons you look askance - at one time it must surely have sat in a grubby pot, in back of the The Little Shop Of Horrors.
But any roasted/braised gabbage dish with scallions, and triple cream cheese must surely be something worth waxing poetic over!
(Wish I could say the same for our new president)

Thanks, O.

By: soniak

soniak — Sat, 20 Jun 2009 03:47:04 +0000

We enjoyed this for several days…so satisfying! I experimented with plain ole cabbage to see how it would work. Trust me, just stick with the Savoy — the texture made a big difference, plus plain cabbage was too watery. I'll bet Napa cabbage could work if you didn't use the watery core and spines. I also experimented using white wine since I only had half a cup of ch. Stock in the freezer. Not a good idea. Thanks for the recipe!