Savoy Cabbage

Named after the Savoy region in France and known as the Milan cabbage in Italy, their crinkly, veined leaves are wonderful parcelled up with pulses and grains and baked covered in passata. Shredded, they are happier with a quick blast in a wok, than being subjected to full immersion, but braised ‘Verza Stufata’ style is a deceptively simple and surprisingly tasty middle ground.