What to look for when buying Savoy cabbage:
Savoy cabbages are at their peak from October through to February.
Savoy cabbages should have deep green, crisp outer leaves, becoming lighter towards the core. The leaves should be tightly packed together, and the overall cabbage should feel heavy for their size.
How to cook Savoy cabbage:
Shred or cut Savoy into wedges with the hard core discarded. Steam, boil or braise, add to hearty soups or stuff rolled-up whole leaves with a savoury minced meat mixture.
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 perhaps a little garlic.
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.
What Savoy cabbage goes with:
When cooked, the sweet, mildly earthy flavour pairs nicely with pheasant, pork and even the humble sausage.
Firm Savoy cabbages will keep in a cool, dark place for up to one week.