Oh, Savoy cabbage! It’s like that cool veggie everyone chats about but somehow never makes it to your shopping cart.
Maybe you’ve seen it, sitting pretty among its leafy cousins, and thought, “Hey, what’s the deal with you?”
Or you’ve got a recipe screaming for it, and you can’t find it anywhere. No stress!
We’ve got your back with some top-notch swaps that’ll slide right into your dishes, keeping things fresh and exciting.
Ready to meet these kitchen game changers? Buckle up; it’s going to be a tasty ride.
The 5 Best Substitutes for Savoy Cabbage
If you can’t find Savoy cabbage at your local grocery store, don’t worry.
There are plenty of other types of cabbage that can be used as a substitute in recipes.
Here are five of the best substitutes for Savoy cabbage:
1 – Napa Cabbage
Napa cabbage is a type of Chinese cabbage that is characterized by its long, slender leaves and Crunchy texture.
It has a milder flavor than other types of cabbage, making it a good option for those who do not enjoy the characteristic bitterness of this vegetable.
Napa cabbage can be enjoyed raw or cooked, and its Crunchy texture makes it a good choice for stir-fries and salads.
When substituting napa cabbage for savoy cabbage, keep in mind that it will require less cooking time due to its thinner leaves.
Overall, napa cabbage is a versatile vegetable that can be enjoyed in many different ways.
2 – Green Cabbage
Green cabbage is a type of non-heading cabbage.
It is distinguishable by its crisp texture and mildly sweet taste.
When raw, it can be used in salads or as a topping on burgers or sandwiches.
It can also be cooked, and its flavor pairs well with meats such as pork or bacon.
Green cabbage can be a good substitute for savoy cabbage in dishes such as stuffed cabbage or sauerkraut.
The two types of cabbage are similar in taste and texture, but green cabbage is more readily available and less expensive.
Whether you’re looking for a crunchy addition to your next meal or a versatile ingredient for cooking, green cabbage is a good option to consider.
3 – Red Cabbage
Not to be confused with its cousin, the green cabbage, red cabbage is a bit sweeter and more tender.
When raw, its texture is crunchy, and its taste is a little bit peppery.
When cooked, its flavor becomes milder.
One thing to note is that red cabbage will lose its color when exposed to acid – so if you’re planning on adding it to a dish with lemon juice or vinegar, you might want to consider using savoy cabbage instead.
When substituting cabbage in a recipe, it’s generally best to use the same variety that the recipe calls for.
However, in a pinch, feel free to substitute red cabbage for savoy cabbage (or vice versa).
Just keep in mind that the dish may end up being a different color than what you were expecting.
4 – Brussels Sprouts
When it comes to vegetables, there are plenty of options to choose from.
Whether you’re looking for something fresh and crunchy or something leafy and green, there’s sure to be a veggie that fits the bill.
However, one vegetable that often gets overlooked is the Brussels sprout.
Though they may not be the most attractive vegetable on the shelf, Brussels sprouts are actually quite delicious.
They have a slightly nutty flavor that is both earthy and sweet.
Additionally, Brussels sprouts have a firm texture that makes them perfect for roasting or grilling.
If you’re looking for something new to try, consider substituting Brussels sprouts for savoy cabbage in your next dish.
You may be surprised by how much you enjoy them.
5 – Collard Greens
When it comes to leafy greens, collard greens are often overshadowed by kale and spinach.
However, these hearty greens deserve a spot in your kitchen all year round.
Collard greens have a slightly bitter taste that is tempered by cooking.
They also have a thick, sturdy texture that stands up well to applied cooking methods.
When shopping for collard greens, look for leaves that are deep green in color and free of brown spots or yellowing.
Store them in a plastic bag in the refrigerator, where they will keep fresh for up to five days.
When you’re ready to use them, simply wash the leaves and remove the tough stems.
Then, enjoy collard greens in any way you would eat savoy cabbage, from boiling or steaming to sautéing or stir-frying.
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