Savoy cabbage is a versatile vegetable with crinkled leaves and a mild flavor. It originated in the Savoy region of the Alps, but is now grown worldwide. It can be used in both raw and cooked dishes and is a good substitute for other types of cabbage. When purchasing, look for fresh, undamaged leaves. It can replace most other types of cabbage in recipes.
A savoy cabbage is a cruciferous vegetable with crinkled leaves and a mild flavor. It is thought to have originated in a region of the Alps but has now grown in many places around the world. In general, it can be used in both raw and cooked dishes and is often considered a good substitute for other types of cabbage.
Savoy cabbage is said to have originated and got its name from the Savoy region of the Alps which includes parts of modern-day France and modern-day Italy. Today it is grown not only in this region, but all over the world. It is particularly suited to be grown in temperate and colder climates, such as the UK and northeastern USA.
A typical head of cabbage is usually oval in shape and weighs between 1.5 and 2 pounds (0.68 to 0.9 kg). The leaves are usually crinkled and curly, ranging in color from light to dark green, depending on the variety. In general, the tougher outer leaves, which protect the cabbage as it grows, can be stripped off to reveal more delicate inner leaves.
When purchasing savoy cabbage, it is generally recommended to look for a head that weighs more than you would expect based on its size. It is also generally recommended to choose a head with fresh, undamaged leaves, as opposed to withered and/or torn leaves. Due to its delicate nature, kale doesn’t always ship well, so finding one that’s in good shape at a typical grocery store can be difficult. Local stalls and farmers’ markets can sometimes give better results, as the leaders generally don’t have to travel all the way.
Unlike collard greens, a smooth-leaf variety that is one of the more familiar forms found in many areas, kale has a mild flavor and is less prone to putting off sulfurous odors. The leaves are also more tender, making them quicker and easier to cook. For example, when making cabbage rolls with collard greens, the leaves often need to be boiled before being stuffed and cooked. On the other hand, the leaves of a savoy cabbage can be stuffed raw and cook to the desired texture only while cooking.
Savoy cabbage is suitable for a variety of recipes in addition to cabbage rolls. It can also be used raw in dishes such as coleslaw or side salad, or as a topping for tacos in place of lettuce. Cooked recipes that incorporate kale can include fried chicken, kale soup, and braised kale pasta. In general, it can be used in place of most other types of cabbage. For example, it can replace the napa cabbage often used in the Korean dish of pickled cabbage commonly known as kimchi, as well as the red cabbage called for in many German slaw recipes.
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