Ruffled and beautifully textured, savoy cabbage looks like it was harvested from an enchanted vegetable garden. Although other varieties of cabbage have a firmer crunch when raw, delicate savoy ...

Savoys are at their best, from October to February. Shred or cut Savoy into wedges with the hard core discarded. Steam, boil or braise, add to hearty peasant soups or stuff rolled-up whole leaves ...

Heat oil in a large pot and sauté onion until soft. Add cabbage, potatoes, and carrots; cook for 5 minutes. Pour in vegetable ...

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

This is a good ‘stick to your ribs’ kind of soup. With savoy cabbage, potato and leek, it's hearty and satisfying while being quick to throw together. Serve with cheesy toasts for a filling meal.

Quarter the cabbage, remove core, and slice crosswise into 1/2-inch strips. Prepare an ice bath. Bring a large pot of salted water to a boil, add the cabbage, and cook for 2 minutes. Strain the ...

Savoy Cabbage Kimchi is a traditional Korean side dish made with fermented cabbage and a spicy seasoning paste. The cabbage is crunchy and tangy, with a hint of heat from the chili flakes. It is a ...

1. Preheat the oven to 180°C. Heat the butter in a saucepan over a medium heat, then add the shallots, garlic and leeks and sauté until soft. Add the chopped cabbage hearts and allow to simmer for 5 ...

Cabbage is a highly underrated and budget-friendly vegetable. Chef Danny Garcia, winner of Top Chef Season 21, broils sweet Savoy cabbage in the oven to achieve pockets of charred flavor before ...

cabbage rolls can be made with most cabbage varieties. However, if you're looking to make a supremely satisfying version of this classic meal, use savoy cabbage. Unlike traditional green cabbage ...

the innovative chef at The Savoy when it opened 135 years ago. The starter features delicate white fish with Bacchus grape and hispi cabbage, the same flavours that Escoffier used in his famed ...