What Is Savoy Cabbage?
Savoy cabbage (named for France’s Savoy region) is a mild member of the Brassica genus composed of slightly elastic dark to light green, lacy leaves. Savoy is a relatively dry cabbage—it is about 88 percent water, while red and green cabbages are about 93 percent water—so it stands up well in moist heat applications such as soups and stews. The resilient leaves are also ideal for stuffing and braising. If you’re swapping Savoy in for red or green cabbage in a recipe such as coleslaw, we recommend adding more liquid to account for the cabbage’s lack of moisture. And we’d advise staying away from applications such as roasting, as the leaves can become tough and chewy in dry heat. –E.H.
Turn Fermented Black Beans into an Umami-Rich All-Purpose Paste
Fermented black beans, or dau si in Cantonese and dou chi in Mandarin, are a pantry
