Savoy cabbage

Chou frisé de Milan

What it is

The crimped leaves are looser and thinner than a white cabbage's, which is why they were the wrapper of choice long before cling film: blanched, a single leaf will hold a stuffing through an hour of braising without tearing.

In the kitchen

Cut out the thick central rib before rolling. Left in, it springs open and the parcel unwraps itself in the pot.

Goes with

Butter Guanciale Chestnut Garlic Cream Nutmeg Onion Potato

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

Also used with

Pig's tail Salt pork Morteau sausage Smoked cured pork belly

In season alongside

Pike Pauillac lamb Japanese tilefish (amadai) Amethyst deceiver Arbutus berry Hind

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