Ingredient: Savoy Cabbage

We’ve probably all had a cabbage lingering for too long in the fridge and not been quite sure what to do with it… Sauerkraut? Coleslaw? But savoy cabbage, with its crinkly green leaves and quite gentle flavour, really does deserve a second look. Nutritionally, eating Savoy cabbage is a winner, as it’s full of vitamin C, folate, and fibre (great for happy tummies)!

It’s not just good for cooking, if you are breastfeeding and struggling with mastitis, those cool, outer leaves can be a lifesaver. Put them in the fridge, and once they are chilled you can pop them inside your bra to help calm any inflammation. It’s an old wives’ tale for a reason and it is still recommended by many midwives today.

An easy way to make savoy cabbage more family-friendly is to slice it very finely and add it to a creamy mashed potato, think Irish colcannon, even the pickiest eaters might like it this way. Or you can serve it simply with pasta, cooked up with garlic and peas – a yummy and quick supper. I love to add it to soup for a crunchy texture and have you tried cutting it into wedges and chargrilling it until the edges caramelise? This is a really delicious side dish, which you can serve with tahini, garlic and chilli flakes. You won’t want to leave your savoy cabbage at the back of the fridge after trying this – I promise.

Some savoy Cabbage recipes…