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 SAVOY
CABBAGE
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.
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.
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