Savoy Cabbage


Savoy Cabbage

Savoy cabbage is striking in its difference from the regular green cabbage we are more familiar with. It’s darker in color and the leaves are crinkly, like crepe paper. Green cabbage has a mild flavor and is crunchy in texture, which makes it perfect for coleslaw. The flavor of the Savoy is somewhat sweeter and nuttier and this flavor becomes more pronounced when cooked.
Savoy cabbage is rich in vitamins A, K, C and B6. Free of fats and cholesterol, it is also low in calories. It offers us some protein, fiber, iron, manganese, folate, thiamin, potassium, calcium and magnesium.
To store, refrigerate in a loosely sealed plastic bag for a few days.
To prepare, remove and discard any dry or tough outer leaves. Cut through the stem end, separating into 4 pieces. Cut out the hard white piece of the core that is attached to each quarter. Then lay each section on a flat side and slice crosswise into thin strips.

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