This dark green, crinkly cabbage has a sweet, earthy flavour and is great eaten cooked or raw. Savoy has slightly looser leaves than other cabbage varieties, but its head should still be compact and weighty, with crisp leaves. This dark green brassica has a distinctive, sweet and slightly earthy taste that stands up well against rich, bold or meaty flavours. Try roasting in wedges and drizzling with a bold blue cheese dressing, add to warming colcannon mash and serve with a creamy chicken and mushroom medley, or cook up a comforting savoy, chorizo and borlotti bean broth.
It makes a great side dish for a Sunday roast, too – just pair with zesty lemon and hazelnuts.