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Savoy cabbage

The majestic savoy, with its distinctively crinkled green leaves curling back from a tight rosebud core, is always darkest on the outside, turning progressively pale towards the centre. To eat it raw and
take advantage of that robust, mineral-rich taste, either finely shred around the central stalk
and toss into substantial salads. Savoy cabbage is of course also exceptionally good cooked,
be it stuffed, steamed and buttered, roasted, stir-fried or simmered in soups and stews.
Take care not to overcook it and a savoy will shine in all guises.

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