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With its dark green crinkly or curled leaves, Savoy cabbage has quite a different texture and appearance from white, spring or green cabbage. It has loose tender leaves and a mellow flavour. Choose Savoy cabbage that has crisp-looking dark green leaves without any holes or discoloured patches. It should be firm and heavy for its size.

Savoy Cabbage

How To Use Savoy Cabbage

Savoy cabbage is served cooked. Serve as a side dish with black pepper and butter, include in stir-fries or use individual leaves to enclose savoury fillings such as risottos or minced meat mixtures.

How To Prepare Savoy Cabbage

Remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly.

How To Cook Savoy Cabbage

Cabbage can be steamed, boiled, stir-fried or used as a wrap for fillings, it is easy to overcook Savoy cabbage and spoil its texture and flavour so just cook until tender. To steam cabbage, place in a steamer and cook for 5 - 10 minutes until tender but still crisp. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for 5 - 8 minutes until tender but still crisp. To stir-fry cabbage, heat 1 tbsp oil in a frying pan, add the cabbage and stir fry for 4 - 5 minutes or until tender but still crisp. To use individual leaves for fillings, place the filling in the centre of the leaf and bring the sides of the leaf over and then tuck in the top and bottom. The parcels can be steamed or covered in sauce and baked.

How To StoreSavoy Cabbage

Keep refrigerated after purchase.

The information and images for this article have come from It provides full information on all the main vegetables available on the UK market including nutritional information and delicious recipes. The site is a service provided by Mack Vegetables, one of the largest and most successful suppliers of fresh vegetables in the UK, serving a wide range of customers from caterers to major multiples. You can find out more about Mack by visiting the website at