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.
In season from July to March. At its very best between October and February.
Country of origin
Grown in the United Kingdom.
Organic cabbage farmer
We grow cabbages on all our Riverford farms. They’re a really underrated British brassica and thrive in our climate.