Savoy cabbage is harvested after the first frosts. It is very hardy, with a delicious nutty flavour and is a favourite of the Milanese. The large outer, bright blue-green, crinkled leaves have a mild flavour and strong texture when cooked. The inner paler leaves taste more strongly of cabbage, delicious when eaten raw. In restaurants around Modena, Savoy cabbage is often served shaved very finely, seasoned with balsamic vinegar and extra virgin olive oil, and mixed with shavings of Parmesan cheese.
To prepare, discard any damaged outer leaves. The dark green leaves should snap off easily, a sign of freshness. Cut away the thick centre spine and wash thoroughly in cold water. Keep the pale centre of the cabbage whole, and slice or shave according to the recipe.
Cook the leaves in boiling salted water for a few minutes until al dente. Do not refresh in cold water as the leaves will absorb the water, become soggy and lose their texture.