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Thursday 24 March 2022

Highlighting the Savoy Cabbage, and a recipe for braised savoy cabbage with bacon

Cabbage is a leafy vegetable, with a 4,000 year history. It is enjoyed all over the world with over four hundred different varieties available.

This post highlights the Savoy Cabbage, which although not developed until the 16th Century, is a classic vegetable. Its attractive deep green colouring and crinkly leaves have ensured its popularity has never waned. What makes it even better is that when cooked it doesn’t emit the usual odour often associated with overcooked cabbage.

What to look for when buying Savoy cabbage
Savoy cabbages are at their peak from October through to February.
Savoy cabbages should have deep green, crisp outer leaves, becoming lighter towards the core. The leaves should be tightly packed together, and the overall cabbage should feel heavy for their size.

How to cook Savoy cabbage
Shred or cut Savoy into wedges with the hard core discarded. Steam, boil or braise, add to hearty soups or stuff rolled-up whole leaves with a savoury minced meat mixture.

Savoy cabbage is a very versatile brassica as it can be prepared and cooked in a multitude of ways. It suits simple cooking methods well – it is wonderful when blanched and finished off in a hot pan with a knob of butter and some pancetta and perhaps a little garlic.

The leaves of Savoy cabbage are both attractive and fairly durable; they can be eaten raw in salads or used to wrap meat balls, or vegetarian haggis - a very British alternative to stuffed vine leaves. Simply trim down any thick, tough veins and then blanch the leaves for a couple of minutes if using to wrap.

What Savoy cabbage goes with
When cooked, the sweet, mildly earthy flavour pairs nicely with pheasant, pork and even the humble sausage.

Firm Savoy cabbages will keep in a cool, dark place for up to one week.

These details and more can be found at these sites here and here and here

Braised Savoy Cabbage with Bacon

Serves up to 6
1 Savoy Cabbage, cored and shredded
110g/4oz smoked streaky bacon, without rind and chopped
55g/2oz butter
85ml/3fl oz dry white wine
2 tbsp fresh chopped parsley
2 tsp fennel seeds
2 tbsp crème fraiche
salt and freshly ground pepper
Melt the butter in a large pan. Add the bacon and cook for 3-4 minutes.

Add the cabbage and mix all together. Add the wine and season well. Cover and cook gently for 10 minutes until the cabbage is tender.

Stir in the fennel seeds, parsley and crème fraîche and serve.
Recipe idea from here

Dear reader, you will find a wide variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


kathyinozarks said...

enjoyed the post thanks

Tom said...

...this a new cabbage for me.

Angie said...

Jan - I love cabbage and if you are going to add bacon? Sold!

J.P. Alexander said...

Gracias por la receta no conocía es tipo de re pollo. Te mando un beso.

aussie aNNie said...

Looks great different kind of cabbage..x

Elephant's Child said...

I adore cabbage, though you can hold the bacon for me.

DeniseinVA said...

Cabbage is always a favorite in our house, and this recipe is a keeper. Thank you Jan and all the best :)

Bleubeard and Elizabeth said...

It looks good.

Joyful said...

I love cabbage of all kinds and I use savoy in stir fries and soup. Yum.

Valerie-Jael said...

Savoy cabbage is one of my faves! Valerie

Jutta.K. said...

ein tolles Rezept, dass ich nachkochen werde.
Denn Wirsing ist eines meiner Lieblingsgemüse :-)

Jo said...

I love savoy cabbage, one of my favourite vegetables.

Victor S E Moubarak said...

I love cabbage.

God bless.

eileeninmd said...


Sounds delicious! Thanks for sharing!
Take care, have a happy day!

Margaret D said...

We have these down here sometimes. Nice cabbage.

My name is Erika. said...

I've never seen a savoy cabbage before. They must not carry them at the markets where I live. It is an interesting looking veggie, and I didn't know that there were so many cabbages in the world. Happy end of the week.

Debbie said...

i have never seen a cabbage that looks like that. regardless, the recipe sounds good!

Christine said...

Yummy recipe! I like cabbage.

Salty Pumpkin Studio said...

Savoy looks familiar, but not one I've cooked. It sounds worth a try. Thank you

Barwitzki said...

Savoy cabbage is so delicious... yes, I also like to make it stuffed with meat and it becomes a wonderful sauce... there are potatoes with it :-))
Thank you for the inspiration and best wishes to you. Viola

William Kendall said...

That sounds good. My mother would occasionally make cabbage rolls.

Mary Kirkland said...

That sounds really good.

Rose said...

I bet it is good...I always love regular cabbage in my vegetable soup.

Martha said...

This must tasty really good!

Linda said...

Cabbage that doesn’t stink? Why didn’t I know about this?

Francisco Manuel Carrajola Oliveira said...

Parece ser delicioso.
Um abraço e bom fim-de-semana.

Dedais de Francisco e Idalisa
O prazer dos livros said...

I can't say I eat cabbage often but this looks good.

Teresa said...

Me encanta la col y la cocino de distintas formas. Besos.

baili said...

i think i saw this in Islamabad ,but not here where i live for sure

cabbage that we have here is liked by both of us though