Savoy Cabbage is an annual crop here at Secretts and its just fully come into season. It should be with us now well into the spring unless we have a very cold winter. Then we will have a period without it until the new crop is ready to harvest. Known for its tight packed leaved and tender texture when cooked its most commonly served simply steamed (after being sliced or finely shredded) to go with a roast dinner or as shown here cut into steaks and roasted. In Eastern European dishes the leaves are separated and partially cooked before being filled with a meat and rice filling before being baked in the oven. You can use Savoy Cabbage raw in salads, shredded to use in stir fries or try stuffing the leaves. You will find some links below to some great ideas for using this nutritious fibre packed vegetable.Savoy cabbage is rich in Vitamin C, low in calories and should be on the menu as part of a healthy diet.
Here is a wonderful recipe written for us by Elizabeth Silver who is a customer of Secretts and a food writer and photographer. This was originally published in our February 22 Newsletter. Download Kitchen Copy Roasted Savoy Cabbage here. Kitchen Copy Roasted Savoy Cabbage here.
Links here for Savoy Cabbage recipes: