i decided to try it after reading about it in the River Cafe Green book. loosely following the recipes, i did one dish of braised savoy cabbage and, the following day, i did a raw salad with just the cabbage heart, shaved very thin with lemon, olive oil, and parmesan.
i was thrilled to find that the braised cabbage keeps a lot of its substance and texture, and has a wonderful rich, slightly collard green-like taste. i cooked it with garlic, tomato paste, and a little chicken stock. it was delicious and hearty.
the salad was great, the heart of the cabbage has a stonger, almost nutty flavor. the recipe called for bresaola, but i didn't have any. will try it with that next time, or with some crispy bacon, which might also be very nice.