Mini-Savoy cabbage are a great winter choice for traditional dishes and just as good in light and refined Asian-inspired meals.

Weight

Oct. - Févr.

Saison

Harvested

by hand

Packed

on the farm

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

Did you know?

The earliest historical traces of cabbage date back to Antiquity. Its major importance in French diets dates back to the Middle Ages, a period in which cabbage growing developed. Savoy cabbage is one of the headed cabbages.

Less sensitive to cold than certain vegetables, Savoy cabbages are in peak season all through winter. The head at the heart of Savoy cabbage is a tightly packed and compact tangle of leaves designed to protect the cabbage bud.

Entirely harvested by hand using a large knife, Savoy cabbages are placed on a belt which transports them inside a trailer. Savoy cabbages are then immediately placed in wooden crates ready for delivery. Packing in the field guarantees optimal freshness on your plate!

Interview with a market gardener
Interview with a market gardener

Cooking tips

Crunchy, half-cooked, overcooked, in gratins and purees, it’s all good!

HOW TO CHOOSE MINI-SAVOY CABBAGE

Choose heavy Mini-Savoy cabbages that have a good colour and no yellow spots. The leaves should be packed tightly one against the other.

HOW PREPARE MINI-SAVOY CABBAGE

Mini-Savoy cabbage are really cute with their leaves all curly. Remove the outer leaves if any look damaged. Rinse the mini-cabbage quickly under running water. Keep it whole, separate the leaves or cut them into strips depending on your recipe.

HOW TO COOK MINI-SAVOY CABBAGE

Their hearts are tender, but they can also be eaten cooked (boiled, steamed, baked etc.). Serve Mini-Savoy cabbage whole, halved or quartered or separate the leaves, it will always be brilliant!

Depending on the dish, Mini-Savoy cabbage can be cooked in different ways:

45 mins

In boiling water

20 mins

In a pressure cooker

10 mins

Steam cooking

30 mins

In the oven

This cabbage needs to be pre-cooked before being roasted or pan-fried to avoid bitterness developing. Boil it for 5-10 minutes before moving on to the final cooking stage: in a pan or wok with shallots, garlic etc. (allow 10 minutes for frying).

HOW TO STORE MINI-SAVOY CABBAGE

Mini-Savoy cabbage keeps well in the cold and can last a week in the salad drawer of your fridge and two to four days if cut or chopped.

Cooking suggestions

Raw or cooked, Mini-Savoy cabbage pairs wonderfully with spicy, salty, sweet, tangy flavours and particularly Asian flavours, so in spring rolls, soups, stir-fries etc.

Savoy cabbage can also be served as an accompaniment to meat, poultry or fish. Traditional dishes are also excellent such as hotpots, accompanied by vegetables such as turnips or carrots.

Chef’s tip

For a more digestible dish, blanch Mini-Savoy cabbage leaves in boiling water for 10 minutes.

Nutrition

Mini-Savoy cabbage are a great vegetable choice for your health! They are high in vitamins C and K and a source of folic acid (vitamin B9).

Energy (kj/kcal) 105/25
Fat (g) 0.45
of which saturated fat (g) 0.14
Carbohydrate (g)

3.04

of which sugar (g) 2.79
Dietary fibre (g) 2.4

Protein (g)

1.03
Salt (g) 0.098
Vitamin C 27.3
Folic acid (B9 in µg)

38

Vitamin K (µg) 109