- KNOW YOUR VEG
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.
How To Use Savoy Cabbage
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
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
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
refrigerated after purchase.
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