|Cabbage Savoy (LOCAL) remove|
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
small knob butter
* 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.
|Local - Ontario|