Savoy cabbage recipes
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.
This is a good ‘stick to your ribs’ kind of soup. With savoy cabbage, potato and leek, it's hearty and satisfying while being quick to throw together. Serve with cheesy toasts for a filling meal.
More savoy cabbage recipes
Buyer's guide
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.
Storage
Firm Savoy cabbages will keep in a cool, dark place for up to one week.
Preparation
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.
