Savoy cabbage is distinguished by its heavily textured, crinkled leaves with saw-like leaf margins. Its outer leaves are its toughest as they protect the plant from the elements during the growing season. The inner leaves that lack sunlight are a pale green to creamy yellow or white. The leaves are crunchy, succulent and tender. Their flavoring mild, grassy and sweet with slight cruciferous undertones. Cook it Savoy cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking, and stir-frying. It is considered the most versatile of all cabbages and can be used as a substitute for both western and Chinese cuisines. The frilly texture and mild, the sweet flavor of Savoy cabbage can supplement slaws and salads when raw, and soups, stews, and curries when cooked. Country of import: France Selling unit: Price per piece
