Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Savoy Cabbage

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

The ruffled blue-green leaves of savory cabbage are tender and crisp with a more delicate flavor than other cabbage varieties. It’s especially beautiful in slaw or cut into wedges and steamed or braised.

Kitchen math:

1/2 medium head yields about 4-1/2 cups shredded.

Don’t have it?

Napa cabbage is the best substitute. Green cabbage may also work.

How to choose:

Choose heads that are heavy and firm. Avoid any with a dried or cracked stem, which indicates an old cabbage that’s liable to be bitter.

How to prep:

Remove any wilted outer leaves before slicing or shredding. Remove the tough inner core as well.

How to store:

Savoy cabbage doesn’t keep as long as red or green cabbage, keep it refrigerated and use it within a few days of buying.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks