Cavolo verza

Taste

Curly, tender leaves with a mild, slightly sweet taste, softer than white cabbage.

Growing

It is grown in fields and is available all year, with a peak in every month. It tolerates cold well and keeps for a while.

Pairings

Use it in soup, in stuffed cabbage rolls or fried with sausage and potatoes.

Frequently asked questions

When is Cavolo verza in season in Switzerland?

Peak season is all year round. In Switzerland it is available all year round.

savoy cabbage: how to choose?

Pick heavy, compact pieces with fresh leaves and no dark spots.

savoy cabbage: how to store?

In the fridge vegetable drawer, whole and unwashed.

savoy cabbage: how to cook?

Braised, steamed, roasted or in soup; don’t overcook it, to keep flavour and texture.

Seasonal recipes

• Soupe aux choux from Fribourg: savoy cabbage and potato soup
• Brown rice and lentil pilaf with savoy cabbage and tomato
• White bean, savoy cabbage and wholemeal pasta soup
• Borlotti in tomato with roast potatoes and savoy cabbage
• Ticino Minestrone with Cabbage, Beans and Potatoes
• Light perch in carpione on crisp savoy cabbage
• Pork stew with savoy cabbage, apple and pan-fried polenta
• Graubünden pizokel with Savoy cabbage, onions and Sbrinz
• Whole-wheat spaghetti with golden tofu, shiitake and ginger
• Longeole with lentils and savoy cabbage
• Baked gnocchi with savoy cabbage and quark
• Brown rice risotto with borlotti beans and Savoy cabbage