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Savoy Cabbage

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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.


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