Dark-green winter cabbage with attractive, crinkled and blistered leaves and a robust flavour and texture. It is exceptionally good for use in cooked dishes.
Choose dark-green cabbages that feel solid and heavy for their size, and have firmly layered, crisp, curling leaves. Savoys are at their best, from October to February.
Firm Savoy cabbages will keep in a cool, dark place for up to one week.
Shred or cut Savoy into wedges with the hard core discarded. Steam, boil or braise, add to hearty peasant soups or stuff rolled-up whole leaves with a savoury minced meat and rice mixture.
Article by Clarissa Hyman