Confession: I have just tasted Savoy cabbage for the first time.
I know what it looks like; I've seen it in the markets; I am a devoted fan of ceramic dishes in Savoy shapes.
But I hadn't bought an edible one before now.
It was fairly dinky. I was able to use only six leaves to stuff with a mixture of black rice, mushrooms and onions. I had to augment the meal with a couple of "normal" (i.e., pale, uncrinkly) cabbage leaves.
But it's so cool: flexible, due to its structure. Brilliant green when you first blanch it to soften the leaves for filling. Spooky looking, like sponge or tripe. Ooh! Who wouldn't want that? Spooky cabbage.
A little sweet-tasting, too.
Wow, Cookiecrumb. Get with it.