PREP TIME: Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator. Savoy cabbage will keep for about 1 -2 weeks. Even though the inside of cabbage is usually clean since the outer leaves protect it, you still may want to clean it. Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under running water. To cut cabbage into smaller pieces, first quarter it and remove the core. Cabbage can be cut into slices of varying thickness, grated by hand or shredded in a food processor.
In its simplest form, we love a big pot of sautéed cabbage with just butter, salt and pepper. Great for those chilly nights. If you are looking to combine your cabbage for a more exciting meal, check out the recipes below.
1 savoy cabbage, cored, leaves separated, small leaves reserved for another use
Place oven racks in upper and lower thirds of oven; preheat to 200°. Working in several batches, cook cabbage leaves in a large pot of boiling salted water just until translucent and bright green, about 2 minutes per batch. Using a large slotted spoon, immediately transfer leaves to a large bowl of ice water; let cool. Drain cabbage leaves well and dry thoroughly. Set a wire rack inside each of 2 large rimmed baking sheets. Arrange cabbage leaves on racks in a single layer. Bake until completely dry and crisp, about 3 hours. Season with salt. Cabbage chips can be made 8 hours ahead. Store chips at room temperature loosely layered between parchment paper or paper towels.
APPLE, WALNUT AND SAVOY CABBAGE SALAD
1 head Savoy cabbage
½ cup walnuts
Pecorino romano cheese (or Parmesan)
⅓ cup olive oil
⅓ cup cider vinegar
3 tablespoons honey
fresh ground pepper
For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, a few pinches kosher salt, and fresh ground pepper.
If desired, toast the walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.
Thinly slice the savoy cabbage. Core the apples and chop them. (If not eating immediately, sprinkle with a bit of lemon juice.) Using a vegetable peeler, make shavings of Pecorino romano cheese, enough for around ½ cup.
To serve, place savoy cabbage on a serving plate, garnish with apples, walnuts, cheese, and dressing.
MORE SAVOY CABBAGE RECIPES: Stir-Fried Savoy Cabbage, Savoy Cabbage with Scallions and Garlic, Vegetarian Stuffed Cabbage, Colcannon (another of our favorites!), Lemony Toasted Quinoa and Cabbage Salad, Italian Peasant Soup, Spicy Cabbage and Chorizo Soup, Chicken Fajitas with Savoy Cabbage Slaw, Spaghetti with Savoy Cabbage and Bread Crumbs