Lettuce pray
The holy cabbage, maybe not so holy but more leafy.
The savoy is a lovely, leafy winter vegetable named after the Savoy region in France, though apparently it originated in England and/or The Netherlands.
When cooked (which is generally needs) it holds its texture much better than regular white or red cabbage, which are better to eat raw (I.e. coleslaw, savoy can still be used for coleslaw).
It keeps in the fridge for a good few weeks, not quite as long as the normal red/white cabbage.
Try to keep it dry when storing, any moisture will make the cabbage deteriorate quicker.
It pairs up well with so many flavours, so let’s crack on with how to slice these leafy beasts up, all in all when you get the hang of it it should take about 3-5 minutes to slice a whole Savoy cabbage.
Remove the loose leaves
These are the outer leaves that are a darker green than the inner cabbage. You want to peel back until you have a tight head of leaves.
Cut the stems from the middle of the outer leaves
Take the outer leaves you have just removed and 1 by 1, cut out and remove the centre stem of the leaves. You don’t have to do this but it’s perfectly edible.
Slice the outer leaves
Pile these on top of each other and with a sharp knife slice/shred and put to one side.
Trim the root
Return to the head of cabbage and put it on its side, cut the extended bit of root off.
Cut into quarters
Place the cabbage top down so the trimmer root is now face no upwards. Cut the cabbage directly in half, then cut each half in half, so each quarter has a quarter of the root at the bottom.
Remove the root
Now, at about a 45° angle, cut the root out of each quarter so you’re left with 4 wedges of Savoy cabbage.
Finish up, choppy chop chop
Now, 1 by 1 take each wedge and slice as thick or as thin as you wish. Add to a pot of boiling water for about 10 minutes for simple cooking, I’ve got some great recipes involving a nice bit of savoy, will get round to uploading eventually!
Recipes and Stuff 