Winter frosts make for the sweetest Savoy cabbage and add taste to all of the health-promoting brassica family, which are high in vitamins B, C and E, folic acid and calcium. Savoy is tasty, tender and pleases the gourmet more than its common cousin; it also exudes less sulphuric odour when cooked. Shred it into soups, salads and saute in organic butter with thyme. Enliven cabbage dishes with whole spice and herbs: add rosemary or sage, nutmeg, a cinnamon quill, Hungarian paprika or orange zest. Pickle it in salt and sugar brine with wine vinegar. Savoy cabbage matches perfectly with pork and smoked meats.
Winter coleslaw with orange and fennel
Combine shredded cabbage, carrot and apple, fennel bulb, red onion, a few fennel seeds, thinly sliced orange and rough-chopped Italian parsley. Dress with extra virgin olive oil, apple cider or wine vinegar, Dijon mustard, dark brown sugar, sea salt and white pepper, and serve.
Italian cabbage with beans, rosemary and parmesan
Braise cannellini beans with rosemary, sea salt, pepper and finish with extra virgin olive oil. In a pan, heat olive oil and toss sliced apples or pears, brown onion, rosemary and seasoning. Add Savoy and cook, then add the beans and their liquid (add white chicken stock if required). Finish with Italian parsley and parmesan.
Combine two cups of minced pork, sauteed shallots, fresh thyme, ½ cup cooked Arborio rice, nutmeg and parsley. Add two hard-boiled eggs that have been pushed through a sieve, salt and white pepper. Shape into balls. Blanch cabbage leaves and when cool, wrap around each ball. Set in the fridge then steam to cook. Add to chicken broth or soup.
As seen in the Adelaide Magazine. See full article here.
In season (approximately): January to December
Return to Seasonal Produce Guide