Savoy cabbage 

Varsity cabbage is, after white and red cabbage, our most important head cabbage. Its light to dark green leaves form loose, round or oval tapered heads and are strongly curled. A distinction is made between early, medium-early, autumn and winter varieties. Early savoy cabbage always has a light, tender "heart", the late varieties have dark green leaves and a more pronounced cabbage flavour. Origin
Savoy cabbage, like all cabbages, is of Mediterranean origin. In addition to domestic production, deliveries from the Netherlands, France, England and Poland reach our markets. The offer is available all year round.

Tips
The early and medium-early varieties are a real fine vegetable in terms of taste and cook faster than the stronger-tasting autumn and winter varieties.

Preparation
Savoy cabbage is eaten boiled or steamed. The coarse outer leaves are removed and the head divided. The cabbage is cooked finely chopped or also cut into segments. Apart from being used as a stew or cabbage roll, it is the ideal side dish for poultry or meat dishes when briefly steamed and refined with cream.