There is a new kid in the cabbage patch...That funny looking cabbage with the crinkly leaves appears as an elderly uncle to your ordinary green cabbage. Savoy may be ugly, but it has it's advantages. It is much milder and sweeter tasting, with no strong, sulfury odor when cooking. It's less dense than ordinary cabbage, so it is easier to cut and cooks faster. The leaves are tender enough for salads, so they don't have to be shredded to be edible raw. Savoy is in season during the fall and winter months, but is usually found in grocery stores year-round. It's as vitamin-packed as any variety. A half cup serving yields 21% the daily vit. C, 13% of vit. A, 8% folate, and for less than 20 calories. As with all cruciferous vegetables, it contains natural chemicals that aid in the production and maintenance of the skin's collagen.
Use it in your favorite recipes, or try stir frying sliced leaves in canola oil with garlic, ginger, and scallions. Drizzle with toasted sesame oil & reduced sodium soy sauce.