Bright green crinkly, leaves which are, in the words of Barbara Damrosh, seemingly designed to hold butter more luxuriously. This is one of the sweetest, best tasting varieties we have grown and rivals the hybrid savoy cabbages. Round heads have a short core and reach 2-3kg. at maturity. Use the supple leaves to wrap fillings, chop it fresh for a beautifully textured coleslaw or try fermenting it for a gourmet kimchi.