We grow our savoy cabbage in Kronprinzenkoog in the district of Dithmarschen (Schleswig-Holstein). With its marshy soils and proximity to the North Sea, this region is virtually predestined for cabbage cultivation and, with an area of 2,500 to 3,000 hectares, is the largest continuous cultivation area for head cabbage in the whole of Europe. We also grow savoy cabbage on fields in Bornheim (North Rhine-Westphalia) near the Rhine.  

Savoy cabbage thrives best in heavy, loamy soils with an adequate supply of water and nutrients. It loves windy and cool conditions and enjoys the fresh North Sea breeze.

Harvesting savoy cabbage still requires a great deal of manual work in spite of the advances made by machinery. The cabbage heads are cut by hand and removed from the outer leaves before they are packed into boxes for further transport.

To prepare, remove the outer leaves and cut the savoy cabbage into quarters using a large knife. This makes it easy to cut out the hard stalk and the thick leaf veins and then chop the savoy cabbage into strips of any size.

Savoy cabbage is ideal as a quick vegetable side dish to serve, for example, alongside hearty meat dishes. Simply boil the savoy cabbage in stock and add some chopped parsley and crème fraîche. It can also be used to make delicious savoy cabbage rolls, with or without meat filling. Savoy cabbage is also an excellent ingredient for soups or casseroles.

When buying savoy cabbage, you should make sure that the outer leaves are as undamaged as possible and not withered. They should look green and crisp. Due to the rather delicate leaf structure, the savoy is not suitable for long storage. It should therefore be used or frozen as soon as possible after purchase. Before freezing it should be blanched briefly to preserve the vitamins and its beautiful colour.

A little tip to check for freshness: when you shake the savoy cabbage, it should rustle – if you hear a rustling sound inside the cabbage, you will know that you are holding a fresh savoy cabbage in your hand.