Savoy, in the cabbage sense, just means wrinkled or ruffled. And it's a word that can reference other leaf crops as well. (Its also a region of France, probably where these wrinkled beauties originated.)
What do they taste like? Like a cabbage! Crisp, cool, refreshing, and a bit sweet--especially late in the season.
By far, the winning factor about these wrinkly heads is their satisfying texture! They give excellent loft to 'slaws and salads, and hold their own in soups. The heads tend not to be as dense as the usual suspects, but they're so tender and sweet for fresh eating, we don't mind. Not to mention beautiful in the field and on the table.
For a great way to enjoy this lovely green slice some Savoy Cabbage into nice thin ribbons and put into a salad bowl. Shred some carrot and toss that in too. Add some Toasted Sesame Oil, and some Rice Wine Vinegar, salt to taste, and black pepper too. You can add some sesame seeds or toasted, chopped almonds as well.
This is a refreshing, light, delicious summer salad.