savoy cabbage


This mellow-flavored cabbage is considered by many to be one of the best of its genre for cooking. Savoy has a loose, full head of crinkled leaves varying from dark to pale green. Choose a head that's heavy for its size. The leaves should be crisp, not limp, and there should be no sign of browning. Refrigerate, tightly wrapped, in a plastic bag for up to 1 week. See also cabbage.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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