What's the Best Substitute for Savoy Cabbage?
Whether you're out of Savoy Cabbage or looking for a healthier alternative, finding the right substitute can save your recipe. Cabbage with crinkled, dark green leaves and mild, sweet flavor, commonly used in European cuisine In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for Savoy cabbage are regular green cabbage, Napa cabbage, or Brussels sprouts depending on the dish.
Best Substitutes for Savoy Cabbage
Regular Green Cabbage
Ratio
1:1
Best For
- soups
- stews
- stir-fries
- salads
Description
Standard cabbage with similar texture and mild flavor
Similar texture and mild flavor
Napa Cabbage
Ratio
1:1
Best For
- stir-fries
- soups
- salads
- wraps
Description
Chinese cabbage with similar mild flavor and tender texture
Similar mild flavor but more tender texture
Brussels Sprouts
Ratio
1:1
Best For
- roasting
- sautéing
- soups
- stews
Description
Small cabbage-like vegetables with similar flavor
Similar flavor but different size and texture
Kale
Ratio
1:1
Best For
- soups
- stews
- stir-fries
- salads
Description
Leafy green with similar texture and mild flavor
Similar texture but slightly different flavor
Collard Greens
Ratio
1:1
Best For
- soups
- stews
- stir-fries
- braises
Description
Leafy green with similar texture and mild flavor
Similar texture but slightly different flavor
Bok Choy
Ratio
1:1
Best For
- stir-fries
- soups
- salads
- wraps
Description
Chinese cabbage with similar mild flavor and tender texture
Similar mild flavor but more tender texture
How to Choose the Right Substitute
When choosing a substitute for Savoy Cabbage, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Savoy cabbage has crinkled, dark green leaves
Mild, sweet flavor that's not overpowering
Great for soups, stews, and stir-fries
Can be eaten raw or cooked
Common in European cuisine
Store in refrigerator and use within a week
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications