DATE: Wednesday, October 8, 1997            TAG: 9710070047

SECTION: FLAVOR                  PAGE: F3   EDITION: FINAL 

SOURCE: BY BETTY DOUGLASS, CORRESPONDENT 

                                            LENGTH:   42 lines

THOMAS JEFFERSON IMPORTED SAVOY CABBAGE FROM EUROPE

CABBAGE is one of the oldest vegetables cultivated by man, thought to have been used by the ancient Greeks and Romans. Today cabbage has a large and varied family that includes both red and green varieties, headed and leaf types.

The savoy cabbage is a large, head-forming variety with crinkly, pale green leaves. It is especially popular among European cooks, but it was the favorite of Thomas Jefferson, who raised more than 22 varieties of cabbage at Monticello. Jefferson brought the seeds back from a trip to Italy and crossbred the plants until they became hardy enough to withstand the Virginia winters.

Savoy cabbage is milder and more tender than regular green cabbage, making it useful raw as well as steamed, braised or stuffed.

Availability: Find savoy cabbage from fall until spring in most area markets.

Selection and storage: Choose solid heads without signs of yellowing. The leaves should appear fresh, brightly colored and blemish-free without wilt or worm damage.

Store in refrigerator crisper for up to one week. Cooked cabbage, covered, will keep one to three days in the refrigerator.

Preparation: To prepare, discard any ragged or discolored leaves and remove core with sharp knife. Savoy cabbage is often used for stuffing, either by stuffing each leaf or the whole head.

A 2-pound savoy cabbage, cut into 8 wedges, will microwave in about 7 minutes. Place in a covered dish and microwave on high power. Savoy cabbage, like green cabbage, should not be overcooked. MEMO: Betty Douglass is a free-lance food writer and home economist in

Portsmouth. All recipes in this article have been kitchen-tested by the

author. ILLUSTRATION: Photo

KRT

The wrinkly leaves of the savoy cabbage make it a decorative

alternative to the roundhead cabbage.

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