Like many folks of my generation, I grew up to despise cabbage. In England (and probably in the U.S.A.) it was served limp and overcooked.
Truth to tell, it is a wonderful vegetable, and within the cabbage family “Savoy” is the tops.
I bought a Savoy cabbage today. I ate some of it stir-fried, with a wee bit of cut up shoulder steak and some mushrooms, together with some pre-made polenta, adding some low sodium soy sauce for flavour.
‘Twas not exactly gourmet cooking, but it was a feast fit for Kings, or for old Queens.
Let’s hear it for Savoy Cabbage.