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Wilted Savoy Cabbage

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.

  • Servings: 4
Wilted Savoy Cabbage

Source: The Martha Stewart Show, March 2011


  • 2 tablespoons unsalted butter
  • 1 leek, cleaned and trimmed, white parts only chopped, trimmings reserved for Braised Fingerling Potatoes
  • Coarse salt and freshly ground pepper
  • 2 small heads Savoy cabbage, stems removed, leaves torn
  • 3 pods green cardamom, freshly ground (optional)


  1. Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

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