Savoy Cabbage

Savoy cabbage is distinguished by its unique, deeply crinkled, or "blistered", emerald green leaves, which form a looser head than the common green cabbage. It is named after the historical Savoy region that borders France, Italy, and Switzerland. * **Appearance:** Its leaves are heavily textured, rough, and soft to the touch, with a beautiful dark green colour on the outside that fades to a pale yellow in the inner core. * **Flavour and Texture:** It has a **milder and sweeter flavour** than regular green cabbage, with a delicate, slightly earthy, and nutty undertone. Its leaves are more tender and less tough, making it an excellent choice for eating both raw and cooked. * **Best Uses:** Its flexible leaves are ideal for making **stuffed cabbage rolls** (roulades), and its tenderness works well in stir-fries, soups, and slaws. Unlike other cabbages, its delicate texture holds up well to cooking without becoming mushy.