Picking your own savoy cabbage in the Dutch countryside is a fresh, hands-on way to spend a day outdoors. The crinkly leaves are satisfying to snap off, and it’s even better when shared—turn it into a friendly competition to see who can find the biggest head. Once home, rinse the leaves and store them crisp in the fridge.
Ways to use savoy cabbage:
- Sautéed with garlic: Shred it thin, toss in olive oil with minced garlic, and finish with a squeeze of lemon.
- Stuffed cabbage rolls: Blanch whole leaves, wrap around spiced minced meat or lentils, and bake in tomato sauce.
Two recipes:
Savoy & Potato Soup
- Soften chopped onion and celery in butter, add diced potatoes, shredded cabbage, and stock. Simmer until tender, then blend half for texture. Stir in cream and black pepper.
Crunchy Savoy Slaw
- Thinly slice cabbage, carrots, and apple. Toss with a dressing of yogurt, mustard, honey, and caraway seeds. Let it sit for an hour before serving.
For something different, try savoy cabbage in a cocktail: Muddle a small piece of blanched cabbage with gin, lemon juice, and elderflower syrup. Shake with ice, strain, and top with soda for a garden-fresh sip.
If you’re feeling crafty, the outer leaves can be dried and used as rustic placemats or pressed for art projects—their veined texture makes interesting prints.