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.
1/2 medium head yields about 4-1/2 cups shredded.
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.
Remove any wilted outer leaves before slicing or shredding. Remove the tough inner core as well.
Savoy cabbage doesn't keep as long as red or green cabbage, keep it refrigerated and use it within a few days of buying.