and a layer of white cabbage leaves (35), then pour in some of the chopped tomatoes (36). Add the oven-cooked loin (37) and ribs (38), without their cooking juices, then pour in the remaining ...

It has a mild, slightly sweet taste with long white ribs for toothsome texture and loose, light green leaves for easy, crispy crunching. If you're a cabbage connoisseur who's happy to eat it raw ...

Buy cabbage with the outer leaves attached ... discard any tired outside leaves and cut away tough stalks or central ribs. Pile the leaves together, shred and rinse thoroughly.

Choose dark-green cabbages that feel solid and heavy for their size, and have firmly layered, crisp, curling leaves. Savoys are at their best, from October to February. Shred or cut Savoy into ...