Most people don’t profess to love cabbage. Instead they love what it becomes—sauerkraut and kimchi. Savoy cabbage’s ruffled leaves are both crunchy and tender. It doesn’t have the strong flavor of many of its smelly brethren, either. Named for the Savoy region of France, this is the variety traditionally used in Northern Europe. Its flexible leaves make the perfect wrapper for Kohlrouladen, a German dish of ground beef encased in cabbage. Or simply use the leaves to make quick lettuce wraps for low-carb meals.