Wednesday, July 25, 2012

Bavarian-Style Savoy Cabbage & Collards with Horseradish

Cabbage is a common side dish in Germany, and not just as sauerkraut. Especially in summer months, when fresh cabbage is in abundance, it is often served sauteed in butter and lightly seasoned or cooked in a creamy sauce with horseradish, on its own or in combination with kale or another leafy green. And Germans enjoy many different varieties of cabbage, too, in addition to the compact heads of green and red cabbage that are most common here.

The following Bavarian style recipe features savoy cabbage in combination with collard greens (kale would likely be used in Germany instead of collards). I've lightened the dish by using chicken stock and milk instead of butter and cream. The horseradish and cayenne pepper, both used in German cuisine, add a mildly spicy bite without overpowering the dish.  Nutmeg also is frequently used to season vegetables in Germany.  Feel free to adjust the amounts of these seasonings to suit your taste. If you wish, you can add some cooked crumbled bacon for a heartier dish, or finish with a pat of butter before serving. Serve as a side for roast beef or pork, steak, pork chops or grilled chicken.

Strong Horseradish & Cream
Buy Tracklement Horseradish & Cream
1 small head of savoy cabbage (approx. 1 1/4 lb or around 500-600g)
1 bunch collard greens (approx. 12 oz or around 400-500g)
Large pot of salted water for boiling
1/3 cup chicken or vegetable stock, preferably homemade
1/3 cup milk (you can use lowfat)
1 Tbs cornstarch
1 Tbs creamed horseradish sauce
1 to 2 dashes ground nutmeg (to taste)
Pinch ground cayenne (to taste)
Optional: Crumbled cooked bacon, butter

Bring a large pot of salted water to a rolling boil. As the water heats, rinse the collards thoroughly and strip the leaves from the stems (you can discard the stems). Core the savoy cabbage, wash the leaves and cut out any thick veins from the larger leaves. When the water is boiling, plunge the cabbage and collard leaves in and cook until tender, about 10 minutes. Drain into a colander and rinse the leaves in cold running water until cool enough to handle. Squeeze out excess water and coarsely chop.

Combine the stock, milk and cornstarch in a small lidded jar, cover tightly and shake vigorously until the cornstarch is completely dissolved. Pour into a large saucepan and bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring, to thicken. Add the cabbage and collards, horseradish, nutmeg and cayenne, and stir to thoroughly combine. Cook until heated through, stirring frequently. Note: This dish won't be swimming in a creamy sauce; rather, the sauce serves to coat the cabbage and collards. If desired, stir in some crumbled cooked bacon or finish with a pat of butter on top. Makes approx. 6 servings.

Zestfully yours,

PS: If you enjoy the sharp flavor and sinus-clearing power of wasabi or horseradish, make sure to try Blair's Heat Wasabi Green Tea Sauce, a creamy and exotic blend of Asian wasabi and green tea with Southwestern jalapenos and tomatillos for an intriguingly pleasing array of flavors that enhance everything from fish and seafood to chicken and pork.

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