Savoy cabbage does not turn into mush when cooked. It has the same flavor and appearance as regular cabbage when cooked but retains a firm texture which is desired in some recipes. Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, such as borscht, as well as roasted plain and drizzled with olive oil. It can be used in preserved recipes such as kimchi or sauerkraut, and with strong and unusual seasonings such as juniper.
Signs of desirable quality include cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look. Peak season for most cabbages in the Northern Hemisphere runs from November through April.
Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties such as napa and bok choy need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay.
The cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.
Savoy can be difficult to grow as it suffers from caterpillars, pigeons and club root disease. It does best in full sun, and is winter-hardy, able to tolerate the cold, frost and snow.