Cabbage Savoy is one of the oldest vegetable plants and is native to Asia and the Mediterranean.
This "Savoy Cabbage" was favored for its superior qualities and was grown in England in the 1500s.
Still a European favorite, the French and Belgians prefer Savoy cabbage over.
Oval-shaped and delicate, Savoy cabbage produces wrinkled crisp leaves.
The color ranges from light green, gray-green, bluish-green and may show a reddish tint.
Mellow-flavored, its taste is mild and sweet.
Raw or cooked Savoy cabbage is considered the most versatile of the cabbages; it can be added to casseroles, soups, stews and salads.
Pan-fry with cut up bacon, sliced onion and an unpeeled chopped apple.
Add one-half cup celery and a half a head of thinly sliced or shredded Savoy cabbage; sauté four to six minutes until tender, stirring constantly.
Just before serving, stir in one tablespoon caraway seeds.
To prepare, core the head; cut into wedges, do not overcook to maintain texture and visual appeal.
Savoy Cabbage is fat-free, cholesterol-free, and high in vitamin C and contains some protein, iron and calcium, Savoy Cabbage Low in calories.