Roasted Savoy Cabbage Recipe

We seem to be having one of those stubborn springs that refuses to, well, spring. And after a particularly dreary winter with a record dearth of sunny days, the grower from whom I get most of my vegetables told me he’s about a month and a half late with the spring crop.

So, despite what the calendar says — and despite my hunger for fresh peas — I am choosing to respect the realities of the current season, and to celebrate the tail end of the winter produce.

And the winter vegetable I’ve really rediscovered of late is the Savoy cabbagechou frisé in French.

I like cruciferous vegetables of all stripes and colors, but this one had always been my cabbage of least proficiency. I love it in my mother’s stuffed cabbage, and in the farci poitevin I’ve revisited in The French Market Cookbook, but I lacked ideas beyond those.

Savoy Cabbage

But then kale happened: it was suddenly easier to find on Paris markets, so I played around with it a lot — cue the mega-list of 50 things to do with kale — and naturally that gave me ideas for its close, if less fashionable, cousin the Savoy cabbage.

Mini Cookbook of Vegan Staples

As it turns out, the roasting method that gave the world kale chips has a transformative effect on Savoy cabbage, too. In just a few chops of the chef knife and fifteen minutes in a hot oven, the slightly daunting head becomes a heap of lightly browned, tender at the spine but crisp-edged ribbons that I can eat by the bowlful — and happily have.

Add a touch of lemon juice, a scoop of steamed rice and a scatter of almonds, and I am content to wait for spring a little while longer. Just a little.

Roasted Savoy Cabbage

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Roasted Savoy Cabbage Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 2 to 4 depending on size (of cabbage) and appetite (of people).

Roasted Savoy Cabbage Recipe


  • 1 head Savoy cabbage
  • olive oil for cooking
  • fine sea salt
  • freshly ground black pepper
  • lemon juice


  1. Preheat the oven to 200°C (400°F) and grease a rimmed baking sheet.
  2. Cut the cabbage into quarters vertically and carve out the core (save it for one of Tamar Adler's ideas). Cut each quarter in two lengthwise, and slice crosswise thinly.
  3. Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
  4. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
  5. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
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  • It looks really tasty. I have to try it.

  • Savoy cabbage is easier to get hold of than kale in British supermarkets. I love it – it has far more flavour than the ubiquitous white cabbage. I’ve not tried it roasted, but I do like it steamed (sometimes mixed with a chopped leek to add interest), slow-fried (over a very low heat with olive oil, covered, so it cooks in its own steam as much as anything) or in soups. The pointed “sweetheart” variety is the nicest of all.

    • Savoy cabbage is definitely easier to find in France, too. Any vegetable stall will sell it, though I’ve never seen a pointy variety. Thanks for the additional recommendations!

  • Looks lovely Clotilde! If roasted cabbage is your bag, you may be interested in a recipe that has you roast the cabbage in large wedges and serve with parmesan and vinaigrette – a really wonderful dish from the Yellow House blog. I hope spring springs soon for you in France!

    • I was ever so curious so I dug it up, and it looks every bit as wonderful as you described. Thanks!

  • I never would have thought to roast savory cabbage! Does it get really crispy like kale chips?

    • It doesn’t get as crispy as kale chips but the outer, dark green leaves do get crisp, and you get a lovely mix of tender/chewy/crisp. I recommend it. :)

  • I’ve never cooked with savoy cabbage, but my new year’s resolution was to challenge my vegetable palette. I’ve been cooking with a new veggie (as long as I can get one) every week. This week I’m going to try this!

    xxoo – jessica

  • M.

    Savoy cabbage is easier to come by than kale in Austria. I tried to prepare it like kale chips once or twice this winter when the supply of kale from the lone vendor at the market ran out. I gave up because SC is moister than kale and the crunch was missing.

    Maybe I’ll try again with your slicing technique – perhaps my slices were simply too wide.

    • You may also notice that the outer, dark green leaves get significantly crisper than the inner, yellow ones. I like the mix of textures, but if you’re looking for mostly crispy, perhaps you could use the outer leaves only, and save the inside for another preparation.

  • Oh, how I sympathise about this lagging spring- London is similarly miserable. I’ve normally constrained cabbage for cabbage rolls and slaws- but I love the idea of this- thank you…

    • Let me know if you try this! What do you typically put inside your cabbage rolls?

  • I’ve never been a big cabbage fan, but this I may try and the pictures look wonderful, Tanja

  • Your timing is impeccable – I returned from a very long flight (from Australia) yesterday in serious need of something simple and healthy… one look at this and I knew exactly what dinner would be. I loved the mix of textures and it made one more day of London non-spring just about tolerable. :)

    • So glad you enjoyed it! Definitely a dish to help you recover from the long flight and crazy jetlag.

  • Ian

    Cabbage has never been one of my favorites. When younger it was just boiled white cabbage. The ‘odors’ from the kitchen told you what was on the menu long before it was served. So savoy cabbage baked in the oven looks like it might just get over most of these issues.

  • this looks fantastic! i am a new reader and absolutely love your blog!

  • I have a great recipe for brassicas which I have used wih great success and fanfare from those eating it using red cabbage and the oft-hated brussel sprout, I’m sure savoy would work fantastically with it and I’d love to try the savoy cabbage for yours and my recipe. The variety of kale I like is not readily available and although curly kale is now sold in the supermarket at the end of the road, it is too dry and overly iron-rich for my dietary requirements.

    My recipe is easily adaptable to the ingredients you have available in the house, or fancy pairing that day, so it’s more of a recipe guide that can be tinkered and is ridiculously simple. Badically, fry as much garlic as you can bear, add brassica cut into strips as you describe and cook as desired (e.g. for the brussel sprouts, until they turn a vibrant green is a good bet), season with plenty of nutmeg and as much salt and pepper as needed and add nuts (preferably toasted, separately, or whilst you fry the garlic). To that formula, I have in the past added any or all of: chunks of spicy chorizo, dried fruit like cranberry, sprinkle of lemon juice, used walnuts or pine nuts as the nut component. It’s always been a hit, even with the brussels-haters at Christmas! :)

    • That sounds so good, Indi, thanks for sharing!

  • claudine fraser

    savoy cabbage is also good for making okonomiyaki.
    really yummy and even my fussy 12 year old tucks in!

  • James

    I love Savoy cabbage, I rarely make a salad without it and Romaine as the base for the greens. I also lightly steamed or sautéed it with broccoli or other veggies for a side, but I have never tried roasting. I guess I have a project for the weekend.

    • I hope you’ll report back when you try it!

  • Kelly P

    I made this tonight. The only thing I added differently to the cabbage was a capful of balsamic vinegar. Also we had roasted red pepper quinoa instead of rice and almonds.It was fantastic! My whole family loved it. Thanks for the recipe!

    • I’m so glad to hear it, Kelly, thanks for reporting back! I’ll try adding the vinegar next time.


    Wow, that looks so yummie!!!And so easy to cook, that´s the way I like it :-)

  • Marie

    Clothilde! J’utilise le chou de Savoie quand je fais des okonomiyaki, des crêpes-pizza japonaises, c’est vraiment bon. À essayer!

    • Bonne idée, merci ! Ça fait longtemps que je n’ai plus fait d’okonomiyaki, pourtant c’est tellement bon ! Avec la bonne sauce Bulldog, miam. :)

      • Marie

        Avec une mayo au curry c’est pas mal non plus ; )

        • Ah c’est chouette, tu as une recette ou des précisions ?

          • Marie

            Pour la crêpe, je fais une version sans gluten qui consiste en :
            – 2 oeufs
            – 50 gr farine de tapioca
            – 50 gr farine de riz (blanc ou brun, les 2 fonctionnent)
            – 125 ml d’eau
            – 200 gr chou chinois émincé
            – 2 oignons verts coupés fins
            – Tranches de bacon canadien (j’habite à Montréal), de proscuitto ou de pancetta.
            (toute autre garniture peut faire l’affaire, j’ajoute parfois des champignons.)

            On mélange farine, oeufs et eau pour obtenir une pâte homogène; puis on ajoute chou et oignons verts.
            On verse la pâte dans la poële à feu moyen avec un peu de gras (avec du gras de canard c’est vraiment bon) et on applatit pour faire une crêpe (plutôt un pancake) d’environ 2 cm d’épaisseur.
            On met le bacon sur le dessus et on s’assure qu’il colle bien à la pâte; on laisse cuire le 1er côté environ 5 minutes, puis on retourne l’okonomiyaki (avec une assiette si elle est grande), puis on fait cuire l’autre côté jusqu’à ce que le bacon soit croustillant. Voilà!

            Je sers avec une mayo commerciale dans laquelle j’ajoute du curry, ou de la poudre de wasabi, mais ce serait encore meilleur avec une mayo maison.

          • Merci beaucoup pour le partage !

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