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Delicious savoy cabbage stew

There's just nothing better than harvesting those tender cabbage leaves of the season. I use them for a delicious savoy cabbage stew made with butter and white pepper.

En keramikskål fylld med stuvad kål i pudriga gröna nyanser lyfts fram av två händer.
  • savoy cabbage
  • salt
  • butter
  • wheat flour
  • white pepper

I often make a nice stew with the outer leaves of the savoy cabbage early or late in the season. You can of course use the entire cabbage head too!

I try to grow cabbage every year. They basically turn into my babies, I treat them with great care so that they will be able to produce a harvest as soon as possible. I make sure they have just the right conditions to thrive: a perfect amount of light, nutrients and the best and most protected spot in my polytunnel when it's time to plant them.


Cut the cabbage into smaller pieces and remove the hardest parts of the middle nerve.
Boil water and add some salt and the cabbage. Make sure that the water just covers the cabbage.
Boil the cabbage for 1-2 minutes.
Pour the water into a bowl.
Melt butter in a pot and add a tablespoon of the water.
Add some wheat flour (start with half of a tablespoon and add more if needed), and put a little bit more water in the mix too. Keep whisking to avoid lumps.
Bring the mix to a boil and add some more water if needed. The sauce should be nice and creamy but not too thick.
Add the cabbage and heat the stew.
Season with salt and ground white pepper.

Savoy cabbage stew goes perfectly with for example spicy sausage. Serve with a nice side salad. You can of course also have the savoy cabbage stew with fresh or cooked seasonal vegetables, if you don't eat meat.


Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth