Savoy Chowder


Many people today roast their cauliflowers, but do not think to roast a cabbage; however, it’s the same botanical family and cabbages respond to their time in the oven very well; they crisp up and char, taking on a deep and smoky, yet sweet, flavour. Once roasted, you can use such Savoy cabbage in many ways; chop and toss through lentils with some seeds and a mustard dressing; add to pasta with some grated cheese; mix with yoghurt, tahini and herbs for a side dish; you could even season it with soy sauce and eat with some rice, peanuts and a spicy sauce.



  • 1 tbsp olive oil

  • 1 leek

  • 1 clove garlic

  • 2 large potatoes

  • 1/4 head Savoy cabbage

  • 3 bay leaves

  • 500 ml water

  • 250 ml milk, oat is best

  • 1 teaspon lemon juice, or more to taste

  • A pinch of nutmeg

  • Salt and pepper

  • Fresh dill

Savoy Chowder soup in a bowl with a spoon

How to make it 

  1. Prepare your ingredients:  chop the leek into half-moons, thinly slice the garlic, peel and dice the potatoes into a 2cm cube, and finely chop the cabbage; the best way to prepare the core is to shred it on a box grater.

  2.  Heat up a medium pot, then add the oil and leek. Cook for 10 minutes, until the leeks are translucent and very soft.

  3. Add the potatoes and the garlic and cook, stirring often, for 3 minutes, until the potatoes start sticking to the bottom of the pot and the smell of garlic is intense. Add the bay leaves, water and milk, then 1/2 teaspoon of salt.

  4. Bring to the boil, leave to cook for around 8 minutes. At this point, add the finely chopped cabbage and mix well, so that all the cabbage is covered by liquid, adding some more water if needed; still, keep in mind that this recipe makes a thick soup.

  5. Cook 5-7 minutes, until the potatoes and the cabbage are soft but still have some bite to them. Add the nutmeg, lemon juice and pepper. Add more seasoning if you think the soup needs it. Serve garnished with extra olive oil and fresh dill.

  6. If you have leftover white wine lingering in the fridge, you could use it in this soup: add up to half a cup of it to the pot after the potatoes and garlic have had their 3 minutes in the pot, but before adding the water and milk. Cook over high heat until reduced, then follow with the recipe. Most likely, you will not need to use any lemon juice when seasoning toward the end. You can also add any woody herbs, like rosemary, thyme, or sage, if you have those drying out.

    Roasted savoy cabbage

        Roasted Savoy cabbage

        1.  Slice the cabbage into thick wedges (trying to do so at an angle, to keep leaves attached to core), lay out on a baking tray, season with plenty of olive oil and salt. You could add a smashed garlic cloves or tug in some bay leaves, if you have any of those drying out.

        2. Roast in 200*C for 20-25 minutes, letting the cabbage char of the edges. Once out of the oven, squeeze half a lemon over the tray, following with some black pepper.

          Recipe by Dorota Krysinska