Topped with crunchy cabbage and creamy egg salad and nestled between toasted ... This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Savoys are at their best, from October to February. Shred or cut Savoy into wedges with the hard core discarded. Steam, boil or braise, add to hearty peasant soups or stuff rolled-up whole leaves ...