1 head of savoy cabbage4 large clove of garlic, minced5 Tbsp olive oil Take outer darker leaves of savoy cabbage and cut out the middle vein of those leaves. Take the remaining head and cut it into four parts. Cook in salted water dark and pale leaves separately until they are soft. In a large serving bowl place 1/4 of … Continue reading WHB #136 – Savoy Cabbage with Smoked Meat