What savoy cabbage means
Savoy cabbage is a variety of cabbage with dark green outer leaves that become paler towards the centre, all of them deeply crinkled, ridged and veined. Its leaves are more loosely packed than those of white or green cabbage, and they are tender and pliable, with a mild, sweet, slightly earthy flavour. It is named after the Savoy region in the Alps. Savoy cabbage is a popular winter vegetable in Britain and across Europe, at its best in the colder months.
To prepare it, the tough or damaged outer leaves are removed, the cabbage is cut into wedges and the hard central core is cut out before the leaves are shredded or sliced. The crinkled leaves hold butter and sauces well. Savoy cabbage cooks quickly and is good steamed, boiled briefly, braised, sautéed or stir-fried, often with butter, bacon, garlic, onion, caraway or nutmeg. It is less suited to eating raw in coleslaw than white cabbage, though finely shredded young leaves can be used in salads.
Because its leaves are large and flexible, they are ideal for wrapping around fillings to make stuffed cabbage rolls. It is used in soups such as ribollita and minestrone, in stews, in bubble and squeak and colcannon, and as a side dish with roast meats and sausages. You will see Savoy cabbage in British and European winter recipes.