Savoy cabbage
SpeciesBrassica oleracea var. sabauda L.
Cultivar groupBrassica oleracea Savoy Cabbage Group
Cultivar group members
  • 'Tundra'
  • 'Winter King'
  • 'Savoy King'
Cabbage, savoy, raw
Nutritional value per 100 g (3.5 oz)
Energy113 kJ (27 kcal)
6.1 g
Sugars2.27 g
Dietary fiber3.1 g
0.1 g
2 g
VitaminsQuantity
%DV†
Vitamin A equiv.
6%
50 μg
6%
600 μg
77 μg
Thiamine (B1)
6%
0.07 mg
Riboflavin (B2)
3%
0.03 mg
Niacin (B3)
2%
0.3 mg
Pantothenic acid (B5)
4%
0.187 mg
Vitamin B6
15%
0.19 mg
Folate (B9)
20%
80 μg
Choline
3%
12.3 mg
Vitamin C
37%
31 mg
Vitamin E
1%
0.17 mg
Vitamin K
66%
68.8 μg
MineralsQuantity
%DV†
Calcium
4%
35 mg
Iron
3%
0.4 mg
Magnesium
8%
28 mg
Manganese
9%
0.18 mg
Phosphorus
6%
42 mg
Potassium
5%
230 mg
Zinc
3%
0.27 mg
Other constituentsQuantity
Water91 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group)[1] is a variety of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties.[2] It has crinkled, emerald green leaves,[3] which are crunchy with a slightly elastic consistency on the palate.[4]

Named after the Savoy region in France, it is also known as Milan cabbage (cavolo di Milano) or Lombard cabbage (cavolo lombardo), after Milan and its Lombardy region in Italy.[5] Known cultivars include 'Savoy King' (in the US),[4] 'Tundra' (green with a firm, round heart) and 'Winter King' (with dark crumpled leaves).[2]

Uses

Upper epidermis of the leaf
Lower epidermis of the leaf

Savoy cabbage maintains a firm texture when cooked. It has the same flavor and appearance as regular cabbage when cooked but retains a firm texture which is desired in some recipes. Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat.[4] It can be used for roulades, in stews and soups, such as borscht, as well as roasted plain and drizzled with olive oil. It can be used in preserved recipes such as kimchi or sauerkraut, and with strong and unusual seasonings such as juniper.[6]

Signs of desirable quality include cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look. Peak season for most cabbages in the Northern Hemisphere runs from November through April.[3]

Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties such as bok choy need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay.

Savoy can be difficult to grow as it is vulnerable to caterpillars, pigeons, and club root disease.[3] It does best in full sun, and is winter-hardy, able to tolerate the cold, frost, and snow.[4]

Nutrition

Raw Savoy cabbage is 91% water, 6% carbohydrates, 2% protein, and contains negligible fat (table). In a reference amount of 100 grams (3.5 oz), it supplies 27 calories, and is a rich source (20% or more of the Daily Value, DV) of vitamin K (66% DV), vitamin C (37% DV), and folate (20% DV), with a moderate amount of vitamin B6 (15% DV). There are no other micronutrients in significant content (table).

See also

References

  1. ↑ "Cabbage (Red Cabbage, Savoy Cabbage, White Cabbage, Sweetheart Cabbage)". thetortoisetable.org.uk. Retrieved 23 January 2017.
  2. 1 2 Titmarsh, Alan (2008). The Kitchen Gardener. BBC Books. p. 247.
  3. 1 2 3 Hyman, Clarissa. "Savoy cabbage In Season". foodandtravel.com. Retrieved 23 January 2017.
  4. 1 2 3 4 "Savoy Cabbage". specialtyproduce.com. Retrieved 23 January 2017.
  5. ↑ "Savoy Cabbage". Retrieved 9 January 2023.
  6. ↑ Henry, Diana (12 December 2010). "Savoy cabbage with juniper recipe". The Telegraph. Retrieved 23 January 2017.

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