Savoy cabbage is one of the nicest of the cabbage family. It is quite winter-hardy and offers a mild delicious flavor that is not as strong as most of the other cabbages. We really enjoyed this Asian version which provided a nice fresh green vegetable even early in spring when most other veggies are not ready.

Stir-fry Savoy Cabbage with Tofu on Buckwheat Pasta

Serving Size: 4


  • 1 small head savoy cabbage
  • 1 leek
  • 3-4 cloves garlic
  • 2 tablespoons cooking oil
  • salt and pepper to taste
  • 16 ounces tofu
  • splash tamari sauce
  • for 4 people buckwheat (soba) noodles


  1. Remove the tough old outer leaves from the cabbage and discard or use as compost.
  2. Remove the leaves from the head of the cabbage and wash well.
  3. Cut in julienne strips, discarding the hard center veins.
  4. Chop the leek, using both white and some of the green parts.
  5. Mince the garlic and cut the tofu in cubes.
  6. Bring a large pot of water to boil to cook the noodles.
  7. Heat the oil in a wok or large frying pan.
  8. Add the leeks and stir fry until the begin to soften.
  9. Add the prepared savoy cabbage and continue to stir-fry.
  10. Add the garlic and continue stirring.
  11. When the cabbage begins to wilt add the tofu pieces.
  12. Put the soba noodles in the boiling water to cook.
  13. Add a splash or two of tamari sauce or light soy sauce and stir to mix evenly.
  14. When the noodles are cooked, drain in a colander.
  15. Divide the noodles on individual plates or bowls.
  16. Serve a generous amount of the stir-fried savoy on the noodles and sprinkle a few sesame seeds on top as garnish.