Savoy Cabbage

You can find several kinds of cabbage in the market, including green, red, Mustard or Napa, but the type that keeps popping into my winter CSA box is savoy. Originating in the savoy region of Italy, this cabbage is generally more mild than other types of cabbage. The leaves are very crinkly and tender, making them a good choice for stuffed cabbage recipes because they are pliable. Sliced or chopped savoy cabbage cooks up in a matter of minutes, so it makes for a quick and easy side dish.

• How to pick: Look for a head that is heavy for its size with glossy, crisp leaves. Avoid heads with any limp or browning leaves.
• How to store: Keep in the vegetable drawer in your fridge for up to a week. Be warned, savoy cabbage won’t last as long as green or red cabbage, so plan to eat it up!
• How to prepare: Remove any tough outer leaves and cut away the hard core. Depending upon your recipe, either keep the leaves whole, chop or thinly slice. Rinse the leaves thoroughly to remove dirt.
• Recipe ideas: For a simple side dish, heat 1-2 teaspoons of vegetable oil in a fry pan over medium-high heat. Add 1 head of sliced cabbage and cook for 2-3 minutes, stirring frequently. Add 1 or 2 chopped garlic gloves and cook for an additional minute. Turn off heat and add 1-2 teaspoons of rice vinegar, and season with salt and pepper. For other side dishes, try Gourmet’s Sauteed Savoy Cabbage or About.com’s Savoy Cabbage with Walnuts and Onions. Smitten Kitchen’s Stuffed Cabbage looks delish as well! And on Friday, you can catch my recipe for Pulled Pork served with Coleslaw.
• Fun Fact: The word cabbage comes from the French word caboche, or “head.”

Tagged as: cabbage, CSA, savoy, savoy cabbage, winter