Savoy Cabbage (8 Recipe Ideas!)

Savoy Cabbage is a a very versatile winter vegetable. Its sweet and earthy flavour, alongside the crunch of its leaves, makes it a perfect accompaniment to many dishes. 

But if you're struggling for ideas... why not try one of our 8 suggestions?

We hope it will inspire some delicious home cooking!



Cut the Savoy Cabbage in half lengthways, cut the core out and slice with a sharp knife or a mandolin! 



Cut the cabbage in wedges, drizzle with olive oil, season with salt and pepper and roast in the oven for about 30 minutes! Turn the wedges over halfway through cooking and squeeze lemon juice over before serving.  



Use the inner leaves and shred them. Then you can add to your salads or prepare a coleslaw. 



Cut the cabbage in two lengthways, remove the core and slice thinly. Put in a jar (keep 500gr). 

To pickle any vegetable, just remember this rule: 1-2-3 

1 portion of sugar (100gr)

2 portions of vinegar (200gr)

3 portions of water (300gr)

You can add peppercorn. 

Heat the ingredients together and bring to a boil. Cook until the sugar has completely dissolved. 

Pour the liquid over the cabbage. Allow the mixture to cool at room temperature and then, put in the fridge. Now, you can add it to sandwiches, stews, salads or serve it as a side! 



Do you know Pizzoccheri? 

No no, it’s not a pizza! It’s a traditional Italian buckwheat pasta bake recipe. The recipe comes from Valtellina, in Lombardy.

It’s made of buckwheat pastas, potatoes and Savoy cabbage… All cooked and then baked with italian hard cheese and Parmigiano Reggiano!



Blanch the leaves for 2/3 minutes in boiling water. Fry garlic in olive oil in a frying pan. 

Add the cabbage leaves and cook for a few minutes. You can squeeze some lemon juice just before serving. It’s really good with meat and fish, but you can also add it to grain dishes. 



Preheat the oven to 200C.

Blanch the leaves for 2/3 minutes in boiling water and drain. 

Prepare your stuffing, you can use meat sausage, fish stuffing or a vegetarian filling! 

Lay out the leaves on a board, add your filling, roll up, place in a baking tray, drizzle with olive oil and bake for 15/20 minutes.  

You can also bake the cabbage wraps in a tomato sauce and add some grated cheese! 


As a sauce or a pesto! 

Chop the inner leaves and mix with parsley, parmesan, pine nuts, garlic and olive oil! 

You can replace the pine nuts with walnuts, parmesan with pecorino, and garlic with wild garlic, if you choose.