No, I don't have photos to post of travels to the Savoy region of southeastern France. In fact, I've never been in France - not even passing through an international airport.
But we have been enjoying the unique flavor, texture, and uses of savoy cabbage from our garden this year. Though it does not stir-fry well (it sizzles down to nearly "nothing" when enough water has finally steamed out of the wet lump in the kettle), it does make a good wrap.
One leaf wrapped around my apple-chicken-basil salad in place of a tortilla.
Steamed savoy leaves filled with seasoned ground-bison took the place of stuffed peppers for Elsa.
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