Savoy cabbage

Savoy cabbage is a green cabbage with crinkled, ruffled leaves and a gentle, slightly nutty flavour. Because the leaves are more tender than white cabbage, it cooks faster and works beautifully in both light and hearty dishes.

Latin name: Brassica oleracea (Capitata Group)
Origin: traditionally linked to the Savoie region (France)
Height: approx. 30–60 cm
Life cycle: biennial, usually grown as an annual

Description

Savoy cabbage is known for its looser head and beautifully puckered leaves. That texture makes it especially tender and great at soaking up flavours. Compared with white or red cabbage, Savoy cabbage is often milder, which makes it very versatile.

In the kitchen

It’s excellent in soups, mash dishes, bakes and stir-fries. The leaves are also ideal for stuffing: blanch briefly, then roll around a filling of rice, minced meat or lentils. Savoy cabbage pairs well with bacon, mushrooms, mustard, cream, apple and nutmeg. Its main season is from autumn through winter, with particularly good quality in the colder months.

Storage & preparation

Store Savoy cabbage in the fridge (preferably in the veg drawer); it typically keeps for 4–7 days. Once cut, keep it airtight and use within a few days. To prep: remove any outer leaves, cut into wedges, remove the core and rinse the leaves well. Because of the crinkled texture, a little grit can hide between the leaves, so wash carefully. A quick blanch makes the leaves flexible for cabbage rolls. You can also blanch and freeze it for later cooking.