The heart of this cabbage is crisp whilst the outside leaves are a crinkled dark green. It has a mild sweet flavour and the outside leaves are tender enough for making wraps, finely slicing into stir fry. It’s high in Vitamin C and A so all good too.
What you didn’t know about Savoy.
- It takes up to 88 days to form the head.
- Doesn’t smell when you cook it.
- Harvesting cut at the lowest point leaving the outer leaves attached to the stalk. It sprouts again! The next cabbage will grow on the stem after the cabbage head is removed.
- Cabbages breath slowly – so storaged well they can last weeks.
How to store
In the refrigerator in a container. If tupperware one vent open one closed or with a lid container pop open one end to let air in in.
- 5 tbs olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- ½ tsp salad sprinkle seeds (Harvest Hub)
- 1 savoy cabbage, shred finely
- 1 potato, peeled and diced
- 1 litre vegetable stock
- sea salt
- 1 tbs of white vinegar (optional)
- 1 red chilli, deseeded and thinly sliced
- 80g Parmesan, grated (optional)
- [b]For soup croutons:[/b]
- 8 thin slices baguette (Harvest Hub)
- Olive oil
- 1 firm tomato, grate
- 1-2 garlic cloves, peeled
- In a soup pot heat four tablespoons of oil and sweat the onions adding the garlic and salad sprinkle, and cook for two minutes. Set aside 5 leaves. Then shred the rest add to pot with potato and stir three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Season with salt and pepper. If you wish an intense flavour put in some white vinegar about a tablespoon. Remove from the heat, allow to cool.
- Use a hand blender and blend the soup. Taste and season.
- 500g Savoy cabbage
- 3 tbs butter
- 1 clove garlic, crushed
- 3 tbs soy sauce
- ¼ cup water
- salt and freshly ground pepper
- Remove and discard the outer leaves of the cabbage. Cut the cabbage in half, lengthwise, remove and discard the core. Cut each half in half again and then slice finely. Place in a colander under running cold water and shake
- to remove excess water. In a deep, wide frying pan or wok place the water, salt and two tablespoons of the butter, garlic, soy sauce over a high heat and stir. Add the shredded cabbage and toss over a high heat for 3-5 minutes until the cabbage has softened. Turn off the heat, cover and allow to rest for a minute or two. Toss the remaining butter and freshly ground black pepper
- through the cabbage before serving.
- 4 tbs peanut or canola oil
- Juice of two limes
- 1 tbs sriracha, an Asian chili sauce you can find in the international section of your grocery store
- 1 head savoy cabbage, finely chopped or shredded
- 1/4 cup toasted peanuts
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.