Savoy Cabbage

Savoy cabbage is a cabbage vegetable and botanically designated as a member of the cruciferous family. It is native to the northern Mediterranean region and is closely related to the white and red cabbage. 

Savoy cabbage has green ruffled leaves and its leaf structure is much looser than that of cabbage.  The Savoy cabbage is less suitable as a raw food, yet it is very versatile in the kitchen because its leaves are tenderer than those of other types of cabbages. It tastes good steamed as a vegetable or in soups.  It is often used in stews.

Season: Year round

Nutritional Value: Savoy Cabbage – Swiss food composition database

 

Did you know...?

Savoy cabbage’s nutritional values are comparable to those of cabbage. However, the folate values are three times higher than in white cabbage and added to that, has the highest levels of glucosinolate, compared to all other cabbage vegetables.

1 portion a day corresponds to:

A quarter head of Savoy cabbage