Comments on: savoy, sweet and savory http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/ eating my way to health, peace, and place Mon, 30 Apr 2012 16:56:46 +0000 hourly 1 http://wordpress.com/ By: Jen http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/#comment-1611 Wed, 14 Oct 2009 19:40:54 +0000 http://freshcrackedpepper.com/?p=601#comment-1611 Yes he did (back when this was posted) … how did you know that? I don’t cook with Napa a lot but my sense is that Savoy is a bit more meaty. I use Napa for kimchi because it seems softer and more pliable. Savoy is really pretty, and this dish is an indulgence — the cheese alone will set you back about 8 bucks!

]]> By: Sheri http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/#comment-1610 Wed, 14 Oct 2009 11:52:00 +0000 http://freshcrackedpepper.com/?p=601#comment-1610 did Mark cook the cabbage and apples? Just wondered! These look great. I have never bought a savoy cabbage, only napa. Is there a big difference?

]]> By: Quiet winter thoughts « Manicures and Cow Manure http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/#comment-684 Mon, 19 Jan 2009 20:51:52 +0000 http://freshcrackedpepper.com/?p=601#comment-684 [...] are coming in a little shriveled, or a lot smaller than they used to be.  Two weeks ago, we sold Savoy Cabbages the size of my head.  Now they’re softball [...]

]]> By: leahannah http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/#comment-683 Mon, 19 Jan 2009 18:54:26 +0000 http://freshcrackedpepper.com/?p=601#comment-683 These recipes look great -i’ve included a link to this post in my blog about sustainable agriculture, ladyfarmer.wordpress.com.

]]> By: Courtenay http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/#comment-664 Wed, 17 Dec 2008 20:47:52 +0000 http://freshcrackedpepper.com/?p=601#comment-664 At a recent church retreat, I was in a group of women taking turns talking about our daily prayer practices. It came time for an older, quiet, prim-looking woman to speak. I sort of expected her to say “I pray the Daily Offices, precisely in the manner dictated by the Book of Common Prayer.” Instead she paused, smiled a secret smile, and said “Have you ever looked at a Savoy cabbage? I mean, really looked? They’re beautiful. Every time I’m at Wegman’s and see one, I think of God.”

How awesome is that? I’ll definitely pass this gratin recipe on to her.

]]> By: Sue Wright http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/#comment-663 Tue, 16 Dec 2008 18:32:54 +0000 http://freshcrackedpepper.com/?p=601#comment-663 Jen, I’m a lover of the Cruciferae, and have cooked it, grated it, and chopped it up so many ways, but I must admit this may be the best. Thanks for sharing it!

]]> By: Jennifer BB http://freshcrackedpepper.com/2008/12/15/savoy-sweet-and-savory/#comment-662 Tue, 16 Dec 2008 02:52:46 +0000 http://freshcrackedpepper.com/?p=601#comment-662 Jen, I loved the Savoy Cabbage Gratin so much that I made it for dinner on Saturday–it was amazing! I used the Saint Marcellin cheese to great results. I’m going to have the last bit that is leftover for breakfast–with an egg. Thanks for bringing it to the pot luck–we were the lucky ones!

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