Savoy cabbage is a large and dense, loose-headed green that is round to ovate in shape. Distinguished by its heavily textured, crinkled leaves, Savoy cabbage has ruffled edges with deep ridges spanning across the surface of the leaves. The outer leaves are the toughest as they protect the plant from the elements and are crunchy, firm, and heavily veined with dark green to light green coloring. The inner leaves lack exposure to sunlight and as a result are more tender, crisp, and delicate with pale green, yellow, to white hues. Savoy cabbage is crunchy with a slightly elastic consistency and is mild, and sweet with subtle musky undertones.
Savoy cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking, and stir-frying. It is considered the most versatile of all cabbages and can be used as a substitute for both western hard-heading types and Chinese loose-heading varieties. The frilly texture and mild, sweet flavor of Savoy cabbage can supplement slaws and salads when raw, and soups, stews, and curries when cooked. It can also be sliced thinly and mixed into pasta, stuffed with meats such as duck, baked, or utilized as a wrap substitute for tacos or spring rolls. In addition to cooked applications, Savoy cabbage is popularly pickled and preserved for extended use as a condiment. Savoy cabbage pairs well with herbs such as sage, thyme, dill, mint, avocadoes, apples, onions, garlic, carrots, peas, corn, fennel, potatoes, nuts such as peanuts, almonds, and walnuts.
The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.
Easy Savoy Cabbage
1 head savoy cabbage, sliced
3 tablespoons butter
1/4 cup heavy whipping cream, or to taste
salt and freshly ground black pepper to taste
1/8 teaspoon ground nutmeg, or to taste