This month's best
February's best: Savoy cabbage
Pleasingly wrinkly to the touch and nutty to the taste, the Savoy makes a mighty fine guest at any meal, particularly Sunday lunch.
Our quick and tasty tips:
- Fry finely sliced cabbage with pancetta and finely sliced garlic—this works brilliantly with game.
- Stir fry finely shredded cabbage with garlic, ginger and a little sesame oil - delicious served with chicken or salmon.
Eat Seasonably Use Them Up Tips for Savoy Cabbage
Bought too much of your favourite fruit? Not sure what to do with the spare veg in the fridge? Our Use Them Up Tips are a great way to make sure you don’t throw them away.
Love your leftovers … ribollita recipe
Here is a recipe for ribollita soup that uses stale bread as one of its ingredients. Cavolo nero is essential for an authentic ribollita but robust greens such as swiss chard, the dark green leaves of savoy cabbage, kale, broccoli or rape may be substituted.
Carol’s Savoy Cabbage
This goes down well with everyone I’ve tried it on - including children who are averse to cabbage on its own. It works as a starter or a light lunch. Feeds 4 as a main course, 6 as a starter:
Valentine Warner’s Cabbage Stuffed with Mushrooms, Leeks, Stilton and Walnuts
Although you have to use your imagination, what I love about this is the idea of deconstructing something in order to rebuild it back into its likeness.
