Savoy cabbage Grown by Cathy and Gordon Case at Bigbury-on-Sea, Devon



Never mind the latest superfood, we believe in the redemptive power of the cabbage. Savoy is one of our favourites – with robust dark green leaves and a strong flavour. Ideal for inclusion in slow-cooking soups and stews, or simply boiled and buttered.

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Country of origin

Produced in
  • The UK

UK Seasonality

In season from July to March. At its very best between October and February.
Bubble and squeak must be one of the best uses for leftover cabbage. Eat with eggs or bacon
- Riverford cooks

How to prepare

Cabbage is a versatile veg: shred into stir-fries, curries, soups and stews. Robust and forthright, Savoy is a good candidate for a gratin. Briefly boil the shredded leaves. Sweat an onion, add garlic and chilli, then the cabbage and a very generous splosh of cream. Season, spoon into a gratin dish, sprinkle with breadcrumbs and Parmesan and bake for 20 mins until golden.


Keep in the fridge or a cool veg rack. It will last up to a fortnight.

  • Grown by Cathy and Gordon Case, Bigbury-on-Sea, Devon

    Cathy and her husband Gordon are members of our local co-operative, the South Devon Organic Producers. Their mild coastal farm, Lower Willings Farm, is settled over the peaks above the village of Bigbury-on-Sea; the veg enjoys a beautiful view of the water. Cathy and Gordon grow kohlrabi, cabbages, purple sprouting broccoli and more for our veg boxes – but most of all, we rely on their firm, nutty cauliflowers.

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