Savoy cabbage

Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group),[1][2] is a variety of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties.[3] It is thought to originate from England and the Netherlands. In the 18th century, it was introduced into Germany as "Savoyer Kohl".[4] It is named after the Savoy Region in France.[5] It has crinkled, emerald green leaves.[6] The leaves are crunchy and tender.[4] Known cultivars include 'Savoy King' (in the US),[4] 'Tundra' (green with a firm, round heart) and 'Winter King' (with dark crumpled leaves).[3]

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

Uses
detail of the upper epidermis of the leaf
detail of the lower epidermis of the leaf

Savoy cabbage does not turn into mush 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,[5] as well as roasted plain and drizzled with olive oil. It can be used in preserved recipes such as kimchi or sauerkraut,[5] and with strong and unusual seasonings such as juniper.[7]

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.[6]

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 napa and 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.

The cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.[5]

Savoy can be difficult to grow as it is vulnerable to caterpillars, pigeons, and club root disease.[6] It does best in full sun,[2] and is winter-hardy, able to tolerate the cold, frost, and snow.[4][2]

See also

References
  1. "Cabbage (Red Cabbage, Savoy Cabbage, White Cabbage, Sweetheart Cabbage)". thetortoisetable.org.uk. Retrieved 23 January 2017.
  2. "Brassica oleracea Savoy Cabbage". rightplants4me.co.uk. Retrieved 23 January 2017.
  3. Titmarsh, Alan (2008). The Kitchen Gardener. BBC Books. p. 247.
  4. "Savoy Cabbage". specialtyproduce.com. Retrieved 23 January 2017.
  5. Sherman, Amy (29 March 2010). "All about Savoy Cabbage". cookingwithamy.blogspot.co.uk. Retrieved 23 January 2017.}
  6. Hyman, Clarissa. "Savoy cabbage In Season". foodandtravel.com. Retrieved 23 January 2017.
  7. Henry, Diana (12 December 2010). "Savoy cabbage with juniper recipe". The Telegraph. Retrieved 23 January 2017.

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