Imagine a glorious day in the Dutch countryside. You’ve traded the hustle and bustle of everyday life for open fields and the promise of fresh air. Your mission? To find the most magnificent, crinkly, vibrant green Savoy Cabbage your eyes have ever beheld!

The Joy of the Hunt: Hand-Picking Your Own Savoy!

There’s something wonderfully grounding and downright delightful about picking your own produce. With friends, family, or even just yourself for company, you stroll through rows of lush, leafy greens, the earthy scent filling the air. Kids giggle as they discover a particularly plump head of savoy, feeling like genuine treasure hunters. You might even have a friendly competition to see who can find the biggest, the most perfectly formed, or the “crinkliest” specimen!

The moment you select your chosen savoy and give it that satisfying thunk or snap as you harvest it is pure bliss. It’s a direct, tangible connection to the food you’ll soon enjoy. This isn’t just grocery shopping; it’s an adventure, a memory in the making, and a fantastic way to appreciate where our food truly comes from. Plus, you get some serious bragging rights for bringing home the freshest, most handsome savoy cabbage in town! It’s a simple pleasure, an escape, and a healthy dose of fun all rolled into one leafy package.

Bringing Your Crinkly Treasure Home: How to Use Savoy Cabbage

Once you’ve returned from your delightful farm adventure, armed with your beautiful bounty of savoy cabbage, the fun continues! This isn’t just any cabbage; savoy cabbage boasts unique crinkly, dark green leaves and a slightly milder, sweeter flavour than its smoother cousins. It holds its texture beautifully when cooked, making it incredibly versatile.

Here are just a few ideas for how to use your homegrown savoy:

  • Braised Beauty: Slow cook it with bacon or apples for a comforting, tender side dish that screams autumn.
  • Stir-Fry Star: Add ribbons of savoy to your favourite stir-fries for an extra crunch and a nutritional boost.
  • Hearty Soups & Stews: It stands up wonderfully to longer cooking times, adding body and flavour to comforting broths.
  • Wrapped Wonders: Use the larger outer leaves to wrap delicious fillings – think a gourmet twist on traditional cabbage rolls!
  • Sautéed Simplicity: Quickly sautéed with garlic and a splash of lemon, it makes a fantastic, quick side dish that lets its flavour shine.

Delicious Recipes to Showcase Your Savoy Cabbage!

1. Comforting Braised Savoy Cabbage with Bacon & Apple

This dish is pure autumn comfort in a bowl, a perfect way to showcase the savoy’s texture and subtly sweet flavour.

Ingredients:

  • 1 large savoy cabbage, outer leaves removed, quartered, cored, and sliced into 1-inch ribbons
  • 4 strips streaky bacon, diced
  • 1 large onion, chopped
  • 1 tart apple (like Granny Smith), peeled, cored, and diced
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken or vegetable broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar (optional, for extra sweetness)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the diced apple and minced garlic, cooking for another 2-3 minutes until fragrant.
  4. Add the sliced savoy cabbage to the pot. It might seem like a lot, but it will cook down. Stir well to combine with the onions, apple, and garlic.
  5. Pour in the broth and apple cider vinegar. If using, add the brown sugar. Season generously with salt and pepper.
  6. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until the cabbage is tender but still has a slight bite.
  7. Stir in the reserved crispy bacon. Taste and adjust seasoning if needed.
  8. Garnish with fresh parsley before serving. Delicious alongside roasted meats or sausages!

2. Creamy Savoy Cabbage and Potato Gratin

A hearty and incredibly satisfying dish that turns humble vegetables into something special – perfect for a family meal.

Ingredients:

  • 1 medium savoy cabbage, outer leaves removed, quartered, cored, and thinly sliced
  • 2 large potatoes (e.g., Maris Piper or Russet), peeled and thinly sliced (about 1/8 inch thick)
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 ½ cups (360ml) heavy cream
  • ½ cup (120ml) milk
  • ½ cup (50g) grated Gruyère or mature cheddar cheese, plus extra for topping
  • ½ tsp grated nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat your oven to 180°C (350°F). Lightly butter or grease a medium gratin dish or ovenproof baking dish.
  2. In a large pan, heat the olive oil over medium heat. Add the sliced onion and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the sliced savoy cabbage to the pan with the onions and garlic. Sauté for 5-7 minutes until the cabbage starts to wilt and become tender. Season lightly with salt and pepper.
  4. In a separate bowl, whisk together the heavy cream, milk, nutmeg, salt, and pepper. Stir in the ½ cup of grated cheese.
  5. Arrange half of the thinly sliced potatoes in an even layer at the bottom of the prepared gratin dish.
  6. Spoon the sautéed savoy cabbage and onion mixture over the potatoes.
  7. Top with the remaining sliced potatoes, overlapping them slightly to create an appealing pattern.
  8. Pour the cream mixture evenly over the potatoes and cabbage. Ensure the liquid covers most of the ingredients.
  9. Sprinkle a generous layer of extra grated cheese over the top.
  10. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a knife, the top is golden brown, and the cream is bubbling. If the top browns too quickly, cover loosely with foil.
  11. Let it rest for 5-10 minutes before serving. Enjoy this comforting side or main dish!

And for a Cocktail? (Spoiler: Not quite!)

Now, about that cocktail… while savoy cabbage is a bona fide star in the kitchen, it’s fair to say it’s not exactly a common sight on a cocktail menu! Its robust, earthy, and slightly sulfuric notes, while wonderfully complex in a braise or gratin, don’t typically lend themselves to a refreshing or boozy concoction. We’d probably advise leaving the savoy cabbage for your culinary masterpieces and opting for a classic G&T, a crisp beer, or a fruity spritzer when cocktail hour strikes!

Some adventurous juice bars might blend it with apple, ginger, and lemon for a super healthy shot (and kudos to them!), but that’s more a “wellness elixir” than a celebratory drink. So, for maximum pleasure, keep your beautiful hand-picked savoy in the sauté pan and your spirits in the shaker!