Savoy cabbage

Savoy cabbage (Brassica oleracea var. sabauda) is a variety of cabbage characterized by its crinkled or ruffled leaves. It is named after the Savoy region in France, where it is believed to have originated.

Description

Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. In the 18th century, it was introduced into Germany as Savoyer Kohl. It is a variety of the Brassica oleracea species, which also includes broccoli, brussels sprouts, and cauliflower.

The head of the Savoy cabbage is round and compact but a bit looser than the green cabbage. Its leaves are crinkled and have a more delicate texture and a milder flavor compared to other cabbage varieties. The color of the leaves varies from light to dark green.

Cultivation

Savoy cabbage grows best in cool climates, as it is a hardy plant that can withstand frost. It is typically sown in the spring and harvested in the fall or winter. The plant prefers well-drained, fertile soil and full sun exposure.

Culinary uses

Savoy cabbage is versatile in the kitchen. It can be used in a variety of dishes, including salads, soups, and stews. It can also be stuffed with various fillings and baked. Its leaves are particularly suitable for wrapping other foods, due to their large size and pliability.

In many countries, Savoy cabbage is a common ingredient in traditional dishes. For example, in Italy, it is used in the dish Minestrone, a thick soup of vegetables and pasta or rice. In Germany, it is often used in a hearty stew called Eintopf.

Nutritional value

Savoy cabbage is a good source of vitamin C and vitamin K. It also provides dietary fiber, vitamin B6, folate, and manganese, among other nutrients. Like other cruciferous vegetables, it contains compounds that have been associated with various health benefits, including cancer prevention and heart health.

See also

• Cabbage
• Brassica oleracea
• Cruciferous vegetables