Why Savoy Cabbage Deserves a Spot on Your Winter Table (Plus Delicious Recipes)

STORY BY BAILEY GILLIAM

With its crinkled, ruffled leaves and mild, slightly sweet flavor, savoy cabbage deserves a little more attention at the winter table. Often overlooked for sturdier green or red varieties, this pretty, versatile cabbage adds texture, color and gentle sweetness to soups, stews, salads and stir-fries. Hardy enough to handle the chill but delicate enough to feel special, savoy cabbage brings both substance and style to cold-weather cooking.

SWEET AND SAVOY Savoy cabbage stands out from its cabbage cousins with its ruffled, lacy leaves and mild, slightly sweet flavor. It’s round like a traditional green cabbage but softer in texture and gentler in taste, perfect for dishes where you want tenderness without losing structure.

A storied leaf

Savoy cabbage carries a touch of European intrigue. First grown in the chilly fields of medieval Europe and recorded around the 16th century, it’s believed to take its name either from the Italian House of Savoy or the Savoy region of France in the Western Alps. Since that region was once ruled by the same royal family, the truth is probably a bit of both. Savoy rose to prominence in medieval Germany, a cabbage-growing stronghold where its frost-friendly leaves brought color and comfort to long winters.

Hungarian savoy cabbage and potato stew

This comforting dish, known as Kelkáposzta főzelék, comes from Chef Timea Szanto, owner of Taste of Europe. A beloved staple in Hungarian home cooking, this hearty vegetable stew comes together in just over half an hour, perfect for cozy weeknights. Főzelék, a uniquely Hungarian dish without a true English equivalent, is a thick, flavorful vegetable stew served as a main course or alongside fried eggs, meatloaf or sausage. With tender savoy cabbage, creamy potatoes and the warm flavors of paprika, caraway and garlic, this dish captures the comforting soul of Hungarian cuisine.

INGREDIENTS

1 small head of savoy cabbage (about 1 pound), thinly sliced

1 pound of potatoes, diced in medium-sized cubes

1 medium Spanish onion, diced

1 clove garlic, minced

1/3 teaspoon ground caraway seeds

1/3 teaspoon sweet Hungarian red paprika powder

4 tablespoons vegetable oil 

3-4 tablespoons all purpose flour

Salt, to taste

DIRECTIONS [1] In a medium pot, sauté the onions and the minced garlic in vegetable oil over low heat, stirring frequently, until translucent. Salt lightly to help tenderize them. Add the washed and thinly sliced savoy cabbage, pour over 4 cups of water, salt to taste and cook for about 10 minutes. [2] Meanwhile, peel and cube the potatoes and add them to the pot. Add the ground caraway seeds, and keep cooking until tender.[3] Prepare the roux (to thicken the stew). In a saucepan, heat 3 tablespoons of oil, add 3-4 tablespoons of flour, and stir constantly over low heat. (You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.) After 2-3 minutes of searing, when it starts to brown, take it off the heat and allow to cool. [4] Add the sweet red paprika powder. Add some cold water to the roux to thin it. (It makes it easier to pour this mixture into the pot.) Pour the roux back into the pot, bring it back to a boil, and simmer for 1-2 minutes. [5] Serve with fried eggs, meat, sausage or beef/pork stew.

Health benefits

Savoy cabbage is as nourishing as it is pretty. Every ruffled leaf is packed with vitamins A, B, C and K to support immunity, energy and healthy skin while promoting strong bones and quicker healing. It’s also rich in potassium, magnesium, calcium and iron; minerals that keep blood, bones and fluid levels balanced. High in fiber but low in calories, it’s kind to both your gut and your waistline. Antioxidants and glucosinolates add bonus benefits, helping reduce inflammation, protect the heart and even guard against certain cancers.

Cabbage patch kid

In the Lowcountry savoy cabbage thrives during the mild days of early spring and fall, preferring temperatures between 60 and 65 degrees. According to the Clemson Cooperative Extension, transplants should go in the ground between Feb. 1 and March 31 for a spring crop, or between Aug. 15 and Sept. 30 for fall. Be cautious of long cool spells: if temperatures hover between 35 and 50 degrees for more than 10 days, plants may bolt and lose quality. Savoy prefers well-drained, sandy loam soil rich in organic matter. Water in the morning so foliage dries before nightfall, soaking the soil to about six inches deep, and mulch to retain moisture and control weeds. Heads are ready to harvest 60 to 80 days after transplanting, once they’re firm and full.“You treat it just like regular cabbage — it attracts the same pests — and it grows really well here,” said Joan LaBoiteaux, president of the Hilton Head Plantation Farmers Club.

Heads above the rest

When shopping, look for heads that feel heavy for their size, with crisp, unblemished leaves in a bright, natural green. The outer leaves should look fresh and full, not wilted or brown. Peak season runs from November through April, though here in the Lowcountry you’ll find them at farmers markets in both spring and fall. Local markets tend to offer the freshest flavor, but most grocery stores carry them too. A firm feel and lively color are your best signs that this cool-weather crop is in its prime.

Keep a good head on

Savoy cabbage is more delicate than its sturdier cousins, so storage matters. Whole, unwashed heads will keep for up to two weeks when loosely wrapped in paper towels or plastic and stored in the fridge’s crisper drawer. Leave the outer leaves on; they protect the tender inner ones, and wait to wash until right before using. Once cut or cooked, wrap the cabbage tightly, or store in a sealed container. Use within two to three days for the best flavor and texture.

More than rabbit food

The outer leaves are delicate enough for cooked dishes, while the inner ones are crisp and sweet, perfect for salads or slaws. Its tender yet sturdy texture stands up to roasting, braising, stir-frying and even fermenting into sauerkraut or kimchi. The flavor is mild, nutty and lightly earthy, pairing beautifully with meats, poultry, seafood or bold seasonings. Roast it with olive oil, simmer it with root vegetables, roll it into spring rolls, or toss it into a soup. Savoy cabbage plays well in almost any kitchen.

Savory cabbage rolls

These hearty cabbage rolls bring comfort to the table with a savory filling of meat, rice and vegetables, wrapped in tender leaves and simmered in tomato sauce. They’re satisfying enough for a main course yet simple enough for a cozy weeknight dinner.

INGREDIENTS

1 medium head of savoy cabbage

1 pound ground beef or pork (or a mix)

1 cup cooked white rice

1 small onion, finely chopped

1 carrot, grated

2 cloves garlic, minced

1 cup crushed tomatoes (plus extra for sauce)

1 tablespoon tomato paste1 egg, lightly beaten

1 teaspoon paprika

Salt and pepper, to taste

2 tablespoons olive oil

1 cup chicken or vegetable broth

Garnish: Parsley

DIRECTIONS [1] Bring a large pot of salted water to a boil. Gently remove about 12 large cabbage leaves, and blanch them for 2-3 minutes until softened. Drain and set aside to cool. [2] In a large bowl, combine ground meat, cooked rice, onion, carrot, garlic, tomato paste, beaten egg, paprika, salt and pepper. Mix until evenly blended. [3] Place a spoonful of filling near the base of each cabbage leaf. Fold the sides over and roll tightly, tucking the ends underneath. [4] Heat olive oil in a large skillet or Dutch oven. Arrange rolls seam side down, and brown lightly on all sides. Pour in crushed tomatoes and broth, covering the rolls halfway. Bring to a simmer, then cover and cook over low heat for 45-60 minutes until tender. [5] Spoon with tomato sauce from the pan, and garnish with fresh parsley.