Savoy cabbage is a variety of cabbage with a head of green and rather broad leaves. It is generally eaten cooked, in soups, or as a side dish. It can also be stuffed.

In the middle of winter, the best cabbage arrives, which in the gardens have "taken frosts": in fact, the intense cold makes these vegetables more tender and sweet. There are few things to check when buying: the outermost leaves are generally open to flower, but the heart must be tight and compact; furthermore, the leaves must not have any nicks or deep cuts.

Cabbage has very little waste: usually, only the darker and thicker leaves and the central core are eliminated, which you can remove in one go by cutting and removing a cone, from the base towards the center of the cabbage, with a pointed and sharp knife. Even the central ribs of the larger leaves must be removed, while the heart can be eaten whole, even raw, sliced into thin strips.

How to store cabbage

The cabbage can be kept in the refrigerator for up to 10 days, closed in micro-perforated plastic bags, and placed in the vegetable drawer. Leaves and strips last 3-4 days, tightly closed in an airtight container. In both cases, keep the cabbage separate from other foods because, like all cabbages, over the days it tends to ferment and develop a strong smell.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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