Fried Savoy Cabbage

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Side Dish
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Remove the dark outer leaves from the savoy cabbage, cut out the stalk and cut the cabbage into medium-fine strips. Cut a clove of garlic into fine slices. Core the chilli pepper and cut into fine rolls.
Heat some olive oil in a large pan and lightly fry the garlic and chilli pepper. Immediately add the savoy cabbage and fry until it turns color. Season with half a small bottle of Worcester sauce. Sprinkle a pinch of sugar on top and season with salt and pepper. If the savoy cabbage strips get too dark, reduce the heat. Fry until the savoy cabbage is done but still has a bite.
Goes well with all kinds of roasted meat with baked potatoes. This is not a creamy vegetable, but a purely natural food. The Worcester sauce gives the whistle.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.