I love the mild sweet flavor of savoy cabbage, and just look at those vitamin enriched crinkled leaves. Did you know it’s considered one of the best for eating?
Not only good as a side dish, but equally delicious as a main course. I like to stuff mine Italian style and top it off with a spicy arrabiata sauce.
To remove the leaves, take the whole head, cut off the stem, turn it upside down in a pot of boiling water, cover it and cook for 10 minutes. Take the whole head out and let the steam continue cooking it until it cools down so you can touch it, then start to peel off the leaves, cutting the hard core off each one.
All the flavors really come through in this dish, the sweetness of the cabbage, the distinct taste of each cheese, the fresh herbs, onions, garlic, and that mildly spicy sauce to top it all off. I think you’re going to love it!