Comments on: Sauteed Savoy Cabbage with Hazelnuts and Cranberries – Recipe

By: Tom

Tom — Fri, 12 Mar 2010 18:20:57 +0000

Ravioli or something is fine. I like to make Mezzalune which are half moons, maybe filled with a different brassica vegetable such as cauliflower and broccoli – steamed and then mashed together with olive oil and seasoning.

By: Tim

Tim — Thu, 11 Mar 2010 09:04:14 +0000

Enjoyed this recipe, I replaced fresh cranberries with dried ones soaked for 15 minutes, chilli flakes instead of a dried red chilli and enjoyed with dried spaghetti. Looks great and an original pasta dish. What did you have in mind with filled pasta?

By: Choclette

Choclette — Tue, 23 Feb 2010 19:02:18 +0000

Like your idea of roasting swede with rosehip syrup, sounds quite appealing.

By: Chris Ivens

Chris Ivens — Sat, 13 Feb 2010 14:38:37 +0000

What do you do with your roast cabbage then? Care to share that too?

By: Tom

Tom — Mon, 01 Feb 2010 23:30:26 +0000

Yes we get a lot of swede’s too. I’ve taken to roasting them with rosehip syrup, or cutting them into matchstick’s and stir-frying them. But yes, we don’t grow swede’s either. Or cabbage.

By: Choclette

Choclette — Mon, 01 Feb 2010 21:02:55 +0000

I really like cabbage, so it’s not generally a problem to have too much of it. But this recipe sounds particularly delicious. It looks beautifully green too. When we used to get a veg box years ago, it was the huge quantity of swedes we used to get at this time of year that I didn’t know what to do with. Now we are growing much of our own veg, I don’t grow swedes!