Savoy Cabbage

Savoy cabbage is distinguished from regular green cabbage by its deeply crinkled, ruffled leaves and looser head structure. The leaves are more tender and pliable than those of smooth-leafed varieties, with a flavour that’s noticeably sweeter and less sulphurous, particularly when cooked.

It’s a versatile vegetable in the kitchen, equally at home raw in salads and slaws or cooked in braises, stir-fries, and soups. The crinkled leaves are excellent for making cabbage rolls, as they’re flexible enough to wrap around fillings without cracking. Savoy cabbage also holds up well in slow-cooked dishes and pairs naturally with pork, butter, caraway seeds, and cream.

Available in most Australian supermarkets and greengrocers, savoy cabbage is in peak season through the cooler months but can generally be found year-round.