Savoy Cabbages

• 29 May, 2009
• 3 likes

My Savoy cabbages are big and luscious, cant wait to shred, steam and tuck in. I even use the outer leaves, I make a kind of veggy spring roll by spreading a spicy rice filling, or roasted med veg topped with mature cheese, then roll them up, tuck each end in on the way, place in a dish, cover with tin foil place in another bigger dish half filled with water and cook in oven until moist and tender. Use any filling you like. Yum