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Savoy Cabbage

Apr 03, 2017

Availability & Origin
Savory cabbage is available year-round, but it has the best flavor from November to April, so now's the perfect time to get your hands on some. Grown around the world, China and India are the top producers. In the U.S., New York, Texas, Florida, Georgia, and California make up 60 percent of our production.

Appearance & Flavor 
Unlike your everyday red or green cabbage, savoy cabbage is deep green in color with tender, wrinkled leaves. The inner leaves can range from white to light green due to the lack of sunlight. When picking one out, choose a bright-colored head that is heavy for its size with compact, unblemished leaves. 

A whole savoy cabbage should be stored in the crisper-no bag necessary-separated from your other fruits and vegetables. Don't rinse the whole head as this will start the breakdown process. Under these conditions, it will last two weeks, and in some cases, up to a month. When you have a cut head, cover it tightly with plastic wrap and refrigerate to get the remaining few days from it.

Ways to Enjoy
When it comes to preparing a savoy cabbage, they are mainly used raw, in stir-fries, sautéed, braised, pickled, added to soups, and roasted. Speaking of roasted savoy cabbage, we found this recipe for you.  

Savoy cabbage originated in England and was introduced to Germany in the 18th century. Around the same time, this cabbage variety was also making its way across the pond to the U.S. with English colonists.

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