Skip to main content
Main

Savoy Cabbage and Mushroom Packets

Savoy cabbage leaves are filled with sautéed mushrooms, shallots, garlic, thyme, and seasonings, then baked.

From the Recipes Wiki (Fandom) · 7 ingredients
Jump to recipe ↓

Why it works: Shallot and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,476 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Savoy Cabbage and Mushroom Packets

Oven300°F
Timeabout 15 minutes

Ingredients

Directions

Prepare the cabbage

  1. Bring a large saucepan of water to a boil.

  2. Fill a large bowl with ice water.

  3. Cut out the core from each cabbage and break off large outer leaves to use for packets; you should have 20.

  4. Add leaves to boiling water and cook 1 minute. With tongs, transfer to ice water to stop cooking.

  5. Keep water at a boil.

  6. Drain leaves, reserving ice water, then pat dry with paper towels.

  7. Stack on a plate, cover with plastic wrap and refrigerate until ready to make packets.

Prepare the scallions

  1. Trim root and half of white part of each scallion.

  2. Cut each trimmed scallion lengthwise in half to make 20 "ties."

  3. Add to boiling water and cook 30 seconds. Drain and transfer to ice water.

  4. Drain again, pat dry with paper towels and refrigerate.

Make the mushroom filling

  1. In a large skillet or wok, heat oil over high heat.

  2. Add mushrooms and toss quickly to wilt.

  3. Add shallots, garlic and thyme; season with salt and freshly ground pepper to taste.

  4. Cook, stirring often, for 3 minutes.

  5. Transfer mixture to a colander set over a medium bowl to catch liquid; reserve liquid.

Assemble and bake

  1. Preheat oven to 300°F.

  2. To assemble, lay cabbage leaves flat on a work surface.

  3. Place a large spoonful of mushroom mixture in the center of each leaf and pull outer edges inward to form a purse-style packet.

  4. Secure with scallion ties.

  5. Arrange packets in a baking dish.

  6. Pour reserved mushroom liquid on top.

  7. Bake until heated through, about 15 minutes.

  8. Serve hot.

Nutrition, whole recipe (rough)

212Calories
5 gProtein
14 gFat
20 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Savoy Cabbage1 cup shredded (89g)22
Mushrooms1/2 cup sliced (35g)15
Olive1 large (4g)4
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Olive + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together4,948 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Savoy cabbage
Leaves act as edible wrappers that hold the filling while steaming in the oven.
Mushrooms
Provide the savory, meaty bulk of the filling and release liquid as they cook.
Olive or vegetable oil
Conducts high heat for searing the mushrooms so they brown rather than steam.
Shallots
Add a mild, sweet onion-like aroma to the filling.
Garlic
Adds pungent aroma that mellows with cooking.
Fresh thyme
Adds herbal aroma that complements the mushrooms.

The step that matters

Blanching and cooling the cabbage leaves. Brief boiling softens the leaves enough to fold without tearing, and the ice bath stops cooking so they stay bright and pliable rather than mushy.

Swap the cabbage

How well each one fits the dish's main ingredients (olive, mushroom, shallot, clove, garlic, thyme):

  1. Chivefits better
  2. Kalefits better
  3. Spinachfits better
  4. Cabbagethe original

Fit is the average pairing score against olive, mushroom, shallot, clove, garlic, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Red CabbageRed Cabbage65 recipesMushroom SoupMushroom Soup60 recipesStewed CabbageStewed Cabbage58 recipesBaked CabbageBaked Cabbage51 recipes