Becoming Savvy with Savoy

By Mark Mulcahy

I eat and thoroughly enjoy a lot of fruits and vegetables, which provides a pretty good motivational fit for my career choice as an organic produce and leadership consultant. As I travel and work in all areas of the country, I am blessed to try many regions' finest produce at the peak of flavor. While working in Nashville recently, I had the pleasure of being reintroduced to some organic Savoy Cabbage that was so beautiful, I just had to bring one back to my hotel kitchen.

You may have noticed it before and not paid it much notice, as Melissa's organic green cabbage tends to get most of the attention! Savoy cabbage stands out from the produce stand cabbage patch as it has a darker green color and crinkly and crispy leaves that are firm but more tender than green or red cabbage. Its flavor is less robust, milder and sweeter than many other cabbages. The leaves are not as compacted as red and green cabbage leaves and are easier to separate from the head.

These qualities make savoy cabbage perfect to use in lieu of bread for your favorite midday sandwich! I recently enjoyed savoy leaves topped with hummus and pickled onions. The texture and flavor also make it a nice complement to every salad I have recently made, easily blending in with chopped Melissa's organic romaine, roasted beets, garbanzo beans, cucumber, radish and carrots.

If you are looking for a salad with fewer ingredients while still preserving a nice crunch, try this Savoy Cabbage and Cashew Salad or this Savoy Cabbage Asian Slaw. While I have been enjoying my organic Savoy raw, it is also delightful to cook - from the wonderfully easy-to-make Savoy Verza in Tegame to Braised Savoy Cabbage. At home, it’s best to store your savoy cabbage in a plastic bag in the crisper drawer of your refrigerator, as this will help retain the optimum vitamin C content.

While I’m gushing about Savoy cabbage this month, I do enjoy all varieties of cabbage, and I strongly encourage you to rekindle your culinary relationship with this multifaceted vegetable! You may find a new favorite like I have. Now I think I’m going to try and tackle something a bit more difficult: Chef Shirley Lomax Brooks’ Cabbage Pudding with Tomato Sauce (Budin De Repollo).

Wish me luck!