A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins. The Savoy Cabbage is considered one of the best for eating but is not always readily available. When selecting, choose a head that feels heavy with leaves that are crisp and fresh looking without signs of browning. To store, wrap in a plastic bag and refrigerate for up to a week.
"Tried to make stuffed cabbage using savory cabbage, boiled head of cabbage in water with 2 tablespoons vinegar,seperated leaves ,and placeed about half a cup rice abd meat filling. Rolles up and places in glass cooking dish. 15x9'.Baked 375 for 50 min. Let cool a little and sampled. Cabbage felt rubbery,didn't smell like regular cabbage annd was hard to chew. Removed cabbage leaves from and disposed. Don't know why I couldn't eat this cabbage . Any advice would be helpful. Much Thanks,"