Savoy Cabbage

A savoy cabbage is a type of winter cabbage known for its dark green, crinkled, and ruffled leaves, which are more tender and have a milder, sweeter flavor than other cabbages. It is versatile and can be eaten raw in salads or cooked in dishes like soups, stir-fries, and stews. Key characteristics Appearance: It has a loose, rounded head with crinkled and ruffled leaves that are often dark green and sometimes have a yellowish core. Texture: The leaves are more tender and delicate than those of a white or red cabbage. When cooked, they become soft but still hold their shape. Flavor: It has a mild, sweet, and earthy flavor. Nutritional value: It is an excellent source of vitamin K and C, and a good source of fiber, manganese, and folate. How to use savoy cabbage Raw: Shred the leaves and add them to salads or coleslaws for a mild crunch. Cooked: Soups and stews: It holds up well in hearty, long-simmered dishes like soups and stews, adding a subtle sweetness. Stir-fries: The leaves are great in stir-fries, where they become tender but remain slightly firm. Sautéed: Sautéing slices in butter or bacon fat is a popular preparation. Stuffed: Use the blanched leaves to wrap around fillings for dishes like stuffed cabbage rolls. Braised: Braising the leaves with garlic and spices is another way to enjoy them.