Pfenning's Organic Health Products & Food
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Friday 9 - 8
Saturday 8 - 5
Cabbage Savoy (LOCAL) remove
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The leaves of the savoy cabbage are tender, even when eaten raw. The leaves have a deeply crinkled texture of the leaves.


This makes them an ideal choice for salads, vegetable wraps, or as a bed for rice, fish, or other dishes. This in sharp contrast to the leaves of “green”  or “red”cabbages, that are hard and rubbery.


Beautiful quality... big heads with deep green leafs!!!!


Savoy cabbages have one of the highest amounts of beta-carotene in comparison to other types of cabbage. They are less crunchy than green and red cabbages, but they also have a milder and sweeter flavor. The outer leaves of the vegetable are larger and also have a blueish-green color. Its look also differs in that the leaves have a wrinkled or crinkly appearance. Cooked Savoy can be used to create dishes such as stuffed cabbage, while the raw Savoy can be used to make a cabbage salad.

Braised cabbage & carrots
                Braised cabbage & carrots:


small knob butter
4 carrots, cut into large chunks
1 Savoy cabbage, cut into 8 wedges attached at the core
100ml chicken stock (or white wine)
Fresh thyme

* For a complete vegetarian meal, add portobello mushrooms, kohlrabi, leeks, and sweet potato during the browning process.



Heat the butter in a pan, then add the carrots and saute for 1 min until glossy and coated.
Nestle the cabbage wedges snugly in the pan and brown the vegetables on all sides.
Pour over the stock, and lay the thyme on top.
Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
Season to taste with salt and pepper.



Certified Organic YES
Origin Ontario
Local - Ontario