Savoy cabbage and orange / Wirsingkohl und Orangen

Savoy cabbage and orange
We met the delightful Uschi at a market in Barao de Sao Joao in February and had the pleasure of not only spending some time with her, but also getting to eat a superb Savoy cabbage and orange dish she made. I love trying different dishes and this one certainly took the cake for me. Or the cabbage in this instance…

Uschi very kindly told me how she made it, so I tried it the very next week and we and our lovely guests, Ute and Roland, who also thought it was superb. Thank you Uschi!
Savoy cabbage and orange served with salmon
NOTE: Uschi used Agave syrup but I didn’t have any so I used honey and it was also very good. She also added vegetable stock, but I just added powder. See if your cabbage releases water and add a bit of water or stock if necessary. She also added freshly squeezed orange juice, but my orange was so juicy, I didn’t bother. Taste your finished dish and add a bit if you feel like it.

1 big onion, chopped
½ savoy cabbage, chopped
1-2 tbsp olive oil, or other vegetable oil
Salt and pepper
½ tsp vegetable stock powder (or about 2 tablespoons of vegetable stock) (see note)
¼ tsp cinnamon, adding more or less to taste
1 big orange, zested then peeled, flesh roughly chopped
1 tsp honey or agave syrup (see note above)
Juice of ½ orange, optional
Handful of cashew nuts

1. Saute the onion in the oil for a few minutes to soften, but not brown. Add the cabbage, salt and pepper and saute for a few minutes more.
2. Add the stock or powder and cinnamon, cover and simmer till almost done. Check to see that it doesn’t get too soft. You want it al dente not mushy.
3. Add a pinch (or more if you like) of the orange zest and the orange flesh, and the honey. Simmer a minute or two more to heat through. Taste and add orange juice if using.
4. Remove, add the cashews and serve to your soon-to-be-very-happy guests!

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Sounds delicious!

Sounds delicious!

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