Savoy cabbage

Peel off any damaged outer leaves, cut the cabbage into quarters and remove the hard core. Rinse between the crinkled leaves, then slice them into ribbons; the leaves can trap grit.

Steam shredded Savoy cabbage for about 5–7 minutes, until tender but still slightly firm. For a quick pan-fry, cook the ribbons in a little oil for 6–8 minutes, stirring often.

Yes. Thinly slice the leaves for a slaw or salad; massaging them briefly with a little dressing softens their crinkled texture. Wash the leaves well first, as grit can cling in the folds.

Keep the whole cabbage unwashed in a loosely closed bag in the fridge’s vegetable drawer. Once cut, wrap the remaining piece and use it within a few days; cooked cabbage should be refrigerated in a covered container.

It works well in soups and stews, and its broad leaves can be blanched for cabbage rolls. Shredded cooked cabbage is also a good addition to bubble and squeak.

Yes. Slice it, blanch the pieces in boiling water for about 2 minutes, cool them quickly in iced water and drain very well before freezing in portions. Blanching helps preserve its colour and texture.

Yes, in soups, stir-fries and cooked cabbage dishes. Savoy’s crinkled leaves soften more quickly, so add them later if a recipe also contains firmer white cabbage.

Savoy cabbage has 24 kcal per 100 g, while red cabbage has 29 kcal; red cabbage has slightly more fibre, at 2.6 g compared with 2.9 g in Savoy cabbage.