With its dark green crinkly or curled leaves, Savoy Cabbage has quite a different texture and appearance from green or red cabbage. It has loose tender leaves and a mellow flavour. Cabbage is an excellent source of vitamin A, B and C as well as fiber.
Storage: Put the whole head in a plastic bag in the crisper of the refrigerator to keep for up to 1 weeks. Cover a partial head tightly with plastic wrap and refrigerate, use within a couple of days.
General Use: Remove the thick fibrous outer leaves and cut the cabbage into pieces and wash under running water. If there are any signs of worms or insects soak the head in salt water or vinegar water for 15-20 minutes first. To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it. Cabbage can be cut into slices of varying thickness, grated by hand or shredded in a food processor.
Steamed: Place chopped cabbage in a steamer and cook for 5-10 minutes until tender but still crisp.
Boiled: Bring a pan of water to the boil, add chopped cabbage, caraway seeds and sea salt. Cook for 4-8 minutes until tender but still crisp. Strain and toss in butter and freshly ground black pepper.
Stir Fried: Slice cabbage into 1cm strips. Heat crushed garlic and olive oil in a pan. When the oil is hot, add the cabbage and a pinch of sea salt. Stir fry for 4-5 minutes or until tender but still crisp.
Braised: Heat olive oil in a large saucepan, add chopped onion and cook until it changes colour. Add chopped cabbage, sea salt, pepper and grated nutmeg. Stir and cover. Turn the heat down to low and simmer for 15 minutes. Remove the lid and continue cooking for 4 minutes until any liquid has evaporated.
Edible Wraps: To use individual leaves for fillings, place the filling in the centre of the leaf and bring the sides of the leaf over and then tuck in the top and bottom. The parcels can be steamed or covered in sauce and baked.