Creamy Savoy Cabbage with Pears


Savoy cabbage is blanched, lightly caramelized, and then cooked in a cream sauce with pears. A delicious side that surely be a hit with your family.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
4 servings


  • 1 pound savoy cabbage, stalk removed

  • 2 tablespoons unsalted butter, or more as needed

  • 2 shallots, finely chopped

  • 1 teaspoon confectioners' sugar, or to taste

  • 1 tablespoon creamed horseradish

  • ½ cup heavy whipping cream

  • salt and freshly ground black pepper to taste

  • cayenne pepper to taste

  • freshly ground nutmeg to taste

  • 2 ripe pears - peeled, cored, and cubed


  1. Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.

  2. Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

Nutrition Facts (per serving)

265 Calories
17g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 265
% Daily Value *
Total Fat 17g 22%
Saturated Fat 11g 53%
Cholesterol 56mg 19%
Sodium 362mg 16%
Total Carbohydrate 29g 10%
Dietary Fiber 7g 24%
Total Sugars 14g
Protein 4g
Vitamin C 27mg 134%
Calcium 76mg 6%
Iron 1mg 5%
Potassium 452mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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