Savoy cabbage

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Savoy Cabbage.jpg
Savoy cabbage
Species Brassica oleracea var. sabauda L.
Cultivar group Brassica oleracea Savoy Cabbage Group
Cultivar group members
  • 'Tundra'
  • 'Winter King'
  • 'Savoy King'
Cabbage, savoy, raw
Wirsingkohl.jpg
Nutritional value per 100 g (3.5 oz)
Energy 113 kJ (27 kcal)
6.1 g
Sugars 2.27 g
Dietary fiber 3.1 g
0.1 g
2 g
Vitamins
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
Minerals
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

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

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 is known as 'cavolo verza' in Italy.[5]

It has emerald green and crinkled leaves.[6] The leaves are crunchy and tender.[4]

Known cultivars include; 'Savoy King' (in the US),[4] 'Tundra' (green with a fir round heart) and 'Winter King' (with dark crumpled leaves).[3]

Uses[edit]

'Savoy' cabbage can be used in a variety of recipes including with juniper,[7] and as borscht.[5] It pairs well with red wine, apples, spices, horseradish and meat.[4] It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil. It can be used in preserved recipes like kimchi or sauerkraut.[5]

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

It can be difficult to grow as they suffer from caterpillars, pigeons and club root disease.[6] Although the plants are winter hardy and can tolerate the cold, frost and snow, [4][2] they are best grown in full sun.[2]

See also[edit]

References[edit]

  1. ^ "Cabbage (Red Cabbage, Savoy Cabbage, White Cabbage, Sweetheart Cabbage)". thetortoisetable.org.uk. Retrieved 23 January 2017. 
  2. ^ a b c "Brassica oleracea Savoy Cabbage". rightplants4me.co.uk. Retrieved 23 January 2017. 
  3. ^ a b Titmarsh, Alan (2008). The Kitchen Gardener. BBC Books. p. 247. 
  4. ^ a b c d e "Savoy Cabbage". specialtyproduce.com. Retrieved 23 January 2017. 
  5. ^ a b c d e Sherman, Amy (29 March 2010). "All about Savoy Cabbage". cookingwithamy.blogspot.co.uk. Retrieved 23 January 2017. 
  6. ^ a b c 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. 

External links[edit]

Media related to Brassica oleracea var. sabauda at Wikimedia Commons