I don't know how I got it into my head that Savoy cabbage is more aristocratic than other varieties. Maybe the name just reminds me of the Savoy Hotel in London that has a reputation for elegance and sophistication.
Well regal or not, the Savoy cabbage is very tasty and a nice heirloom vegetable to have in your garden. The leaves are soft and Savoy doesn't have that sulfur-like flavor of other varieties of cabbage.
You can certainly cook with Savoy, but it's also tender enough to eat raw in a salad. We tried the Savoy Cabbage & Arugula Salad recipe featured at Epicurious.com and liked it. It is very easy to make if you want to give it a try.
I planted cabbage in a raised bed last fall and left the cabbage in the ground to over-winter. When we need cabbage, we just harvest the outer leaves.
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