Cabbage was most likely domesticated somewhere in Europe before 1000 BC and soon became a prominent part of European cuisine. Cabbage or headed cabbage is a leafy blue, red (purple), or white (pale blue). Savoy cabbage is less compact than the white cabbage. It nonetheless keeps its shape well when cooking, and can be eaten in all its forms, raw or cooked, as a side dish with meat, in a soup or as a salad.
Perfect as a salad, stir-fried or as a filling for dumplings!
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team