Fresh, locally grown Savoy cabbage, with beautifully crinkled, deep green leaves and a mild, sweet flavour. Tender and full of goodness, perfect for steaming, stir-frying or serving alongside a traditional Sunday roast.
Savoy cabbage is especially good in simple recipes because its crinkled leaves stay tender but still keep a bit of texture.
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Buttered Savoy cabbage with garlic: Shred the cabbage and cook in boiling salted water for 3–4 minutes. Drain well, then toss in a frying pan with butter, finely chopped garlic, salt and black pepper. Finish with a squeeze of lemon.
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Savoy cabbage with bacon: Fry chopped bacon until crisp, add sliced onion and cook until soft, then stir in shredded Savoy cabbage. Add a splash of water, cover and cook for 5–7 minutes. Great with sausages, roast chicken or pork.
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Creamy Savoy cabbage: Gently fry shredded cabbage in butter for a few minutes, then add a little double cream, black pepper and a pinch of nutmeg. Simmer for another 3–4 minutes until tender and creamy.
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Savoy cabbage stir-fry: Heat a little oil in a wok, add sliced cabbage, spring onions and garlic, then stir-fry for 4–5 minutes. Add a splash of soy sauce and sesame oil. You can add chicken, prawns or noodles to turn it into a full meal.
