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Sautéed Savoy cabbage with orange dressing  recipe

Sautéed Savoy cabbage with orange dressing recipe

25 ratings

Savoy cabbage is popular for its deep green, tender leaves and mild, earthy flavour. Sautéed and partnered with a refreshingly zesty dressing, it makes for a delicious, healthy lunch or side dish and can be rustled up in just twenty minutes. See method

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 143 calories / serving
  • Healthy
  • Vegetarian


  • 50g pine nuts
  • 1 tbsp olive oil
  • 2-3 garlic cloves
  • ½ tsp fennel seeds (optional)
  • 2 tbsp finely chopped sage
  • 1 Savoy cabbage, finely shredded

For the dressing

  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 heaped tsp Dijon mustard
  • 1 orange, zested, plus extra to garnish

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    1g 7%
  • Sugars

    4g 5%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 5.8g Protein 3.6g Fibre 3.9g


  1. Heat a dry frying pan over a high heat. Add the pine nuts and toast for 3 minutes, moving constantly, until golden. Set aside on a plate.
  2. For the dressing, combine all the ingredients in a lidded jar and shake well. Set aside.
  3. Heat the oil in a large pan over a medium heat. Add the garlic, fennel seeds (if using) and sage, then fry for 1 minute, until fragrant.
  4. Add the cabbage and cook, tossing, for 6-8 minutes, until wilted. Transfer to a serving dish and scatter over the pine nuts and extra orange zest. Spoon over the dressing.

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