Locally grown by Valley Flora Farm in Langlois (North Curry County), using organic practices. Each cabbage will average about 2 lbs.
Savoy cabbage is named for the region where it is believed to have originated: the Savoy which straddles the Alpine regions of Italy and France. The standard variety has a yellow-green, nearly round head with wrinkled leaves; the main difference with this variety is its purple color. Because savoy cabbage is so tender, it requires much less cooking than other cabbage varieties.
Keeping your cabbage cold will help it retain its nutrients and crisp texture. Place inside a plastic bag first. Most cabbages will stay in prime condition for up to two weeks, but Savoy cabbage should be used within a week.