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Cabbage - Savoy

Cabbage - Savoy

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South-West growing conditions, means that Savoy Cabbage is generally available all the year around. However, the main crop is between the months of September and June. With its dark green crinkly or curled leaves, Savoy cabbage has quite a different texture and appearance from white, spring or green cabbage. It has loose tender leaves and a mellow flavour. Savoy cabbage has crisp-looking crinkled dark green leaves without any holes or discoloured patches. It is firm and heavy for its size.Savoy cabbage is served cooked. Serve as a side dish with black pepper and butter, include in stir-fries or use individual leaves to enclose savoury fillings such as risottos or minced meat mixtures. Savoy is also popular in Italian recipes.


Savoy Cabbage is very low in Saturated Fat and Cholesterol. It's also a good source of Protein, Thiamin, Calcium, Phosphorus and Copper, and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Magnesium, Potassium and Manganese.


A fresh Savoy cabbage will store quite happily in the fridge for 7 days.


Most of the veg is sourced as locally as possible, due to seasonal restrictions and availability and from South West Markets and producers.

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