Somewhat conical shaped and heavy in relationship to size, with deep blue-green, wrinkled, crisp outer leaves and a pale green center.
Savoy cabbage is the most tender and sweet of the cabbage varieties with a deliciously distinctive flavor; in addition it lacks the sulphur-like odor that is associated with so many cabbage varieties when they are being cooked (although this can be avoided by not overcooking the cabbage).
Boil, braise, raw, roast, steam
Great is soups, and salads, makes for a great accompaniment to corned beef.
Savoy cabbage is believed to have originated in Italy, or more precisely the 'Savoy' region, which is on the border of Italy, France and Switzerland. The earliest record of this variety dates back to the early 1500s.
- Olive oil