Savoy cabbage with walnuts and onions


  • 1 Savoy cabbage
  • 2 medium onions, peeled and finely sliced
  • 50g unsalted butter
  • 2 tbs extra-virgin olive oil
  • 60g walnuts meats, chopped
  • 200 ml vegetable stock
  • Salt and pepper to taste


Remove and discard the outer leaves of the cabbage if they're blemished, and remove core. Separate the rest of the leaves, and rinse them under cold water. Heat the butter and the olive oil in a pot large enough to contain the cabbage and add the onion. Cook, stirring, until the onion is soft and translucent, and then add the cabbage leaves. Season with salt and pepper, and cook, stirring, over a medium heat for 5 minutes. Turn down the heat, stir in the walnuts and continue cooking for about 10 more minutes. Add the stock and cook, stirring often, for 15 minutes more or until the liquid is completely absorbed. Check seasoning and serve.

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