Savoy Cabbage
Savoy is the most refined and elegant of the cabbages. Its deeply crinkled, ruffled leaves are tender, flexible, and beautifully green. Milder and sweeter than green cabbage, it excels in dishes where the cabbage needs to take a leading role — stuffed leaves, gratins, and delicate soups.
Loose, round head with deeply crinkled, blistered, dark green outer leaves that gradually lighten to a pale yellow-green in the center. The texture of the leaves is visibly different from smooth cabbages — almost like crepe paper. Less dense than green or red cabbage.
Texture: Much more tender and pliable than green cabbage — the leaves are almost silky. They wilt and soften quickly with heat.
Flavor: The sweetest and most mild of the round cabbages. Less sulfurous than green cabbage, with a gentle, almost nutty sweetness. The crinkled leaves have more surface area, which helps them absorb sauces and dressings beautifully.
Stuffed Leaves
Blanch whole leaves until pliable and wrap around meat, rice, or grain fillings — the classic preparation.
Soups & Stews
Shred and add to minestrone, ribollita, or simple broth soups — wilts quickly and adds body.
Sautéed
Sauté shredded savoy in butter and garlic for 5–7 min — quick, simple, and delicious.
Gratin
Layer blanched leaves with cream and cheese for an elegant gratin.
• Savoy cooks much faster than green cabbage — reduce cooking time by a third
• The tender leaves make the best cabbage rolls — they're much easier to wrap and hold their shape
• Pairs wonderfully with cream, butter, chestnuts, and bacon
• Don't over-cook — savoy turns mushy faster than other varieties
Savoy is more perishable than green or red cabbage — use within 2–3 weeks of purchase. Store in the refrigerator crisper drawer. The looser leaves mean it doesn't last as long as tightly packed varieties.