Organic Savoy Cabbage

Baby Savoy cabbages are small heads, averaging 10 to 15 centimeters in diameter, and consist of many layers of leaves forming a round to ovate shape with ruffled edges.

The leaves are heavily textured with thick veining spanning across the surface and are crisp, crinkled, and firm.

The heads also exhibit variegated pale to dark green hues on the exterior, and when sliced open, the interior leaves reveal even lighter, pale green to yellow tones.

Baby Savoy cabbage has a tender, crunchy consistency and is known for it’s very mild, sweet, and musky flavor.

Savoy cabbage is a very versatile brassica as it can be prepared and cooked in a multitude of ways.

It suits simple cooking methods well – it is wonderful when blanched and finished off in a hot pan with a knob of butter and some pancetta and garlic, perhaps.

The leaves of Savoy cabbage are both attractive and fairly durable; they can be eaten raw in salads or used to wrap meat balls or Vegetarian haggis – a very British alternative to stuffed vine leaves.

Simply trim down any thick, tough veins and then blanch the leaves for a couple of minutes if using to wrap.

When kept in a cool, dark place, savoy cabbages can last two weeks or even more.

And if the outside leaves seem a bit sad and floppy, as long as they’re not discoloured, they’re still good to use and you’ll find the inside ones are still looking sprightly.

To prep – slice and wash thoroughly.

Cabbage can be steamed, boiled, stir-fried or used as a wrap for fillings, it is easy to overcook Savoy cabbage and spoil it’s texture and flavour so just cook until tender.

To steam cabbage, place in a steamer and cook for 5 – 10 minutes until tender but still crisp. don’t forget to wash your fruit and veg before use.