Savoy cabbage

Savoy cabbage is a specific variety of the plant species Brassica oleracea. It belongs to a group known as the Savoy cabbage group, or Brassica oleracea var. sabauda L. This plant is a winter vegetable used widely in cooking. It is valued for its distinct emerald green leaves. These leaves have a crinkled and bumpy texture. When eaten, the cabbage feels crunchy and slightly elastic. This unique texture makes it a popular choice for many different culinary applications.

Because of its structure, Savoy cabbage maintains a firm texture even after it is cooked. This quality is very useful for specific recipes. Chefs use it to make roulades, which are rolled preparations. It is also a common ingredient in stews and various soups. For example, it is used in a soup called borscht. You can also roast the cabbage plain with a drizzle of olive oil. It pairs well with many flavors like white wine, apples, and spices. It also works with horseradish, meat, and even strong seasonings like juniper. Some people use it in preserved foods like kimchi or sauerkraut.

There are several different types, or cultivars, of Savoy cabbage. Each one has its own specific look and feel. In the United States, one known cultivar is called 'Savoy King.' Another variety is named 'Tundra.' The Tundra cabbage is green and has a firm, round heart. There is also a type called 'Winter King.' This variety is characterized by its dark, crumpled leaves. These different cultivars allow people to choose the specific texture or appearance they want for a meal.

This vegetable has a long history of different names based on geography. It was originally named after the Savoy region located in France. However, it is also known by other names in Italy. In Italy, it is often called Milan cabbage. It is also referred to as Lombard cabbage. This name comes from the Lombardy region of Italy. These names show how the cabbage has been recognized across different parts of Europe.

Growing Savoy cabbage requires careful attention because the plant is somewhat vulnerable. It can be harmed by caterpillars and pigeons. It is also susceptible to a condition called club root disease. Despite these challenges, the plant is considered winter-hardy. This means it can tolerate cold temperatures, frost, and even snow. To grow well, it needs to be placed in full sun. When selecting cabbage to buy, look for heads that are heavy for their size. The leaves should look bright, fresh, and unblemished.

Proper storage is important to keep the cabbage fresh for as long as possible. In the Northern Hemisphere, the peak season for most cabbages is from November through April. You can keep a fresh whole cabbage in the refrigerator for one to six weeks. The exact time depends on the specific variety. Hard green, white, or red cabbages usually stay fresh the longest. The looser Savoy and Chinese varieties, such as bok choy, need to be eaten more quickly. When storing, you must keep the outer leaves intact. You should also avoid washing the cabbage before storing it. This is because moisture can cause the plant to decay faster.

Savoy cabbage is also a very nutritious food for the human body. It is composed of 91% water and 6% carbohydrates. It contains 2% protein and has a negligible amount of fat. In a standard reference amount, it provides 27 calories. It is a rich source of several essential vitamins. It provides 66% of the Daily Value (DV) for vitamin K. It also provides 37% of the DV for vitamin C. Additionally, it offers 20% of the DV for folate. It contains a moderate amount of vitamin B6, which is 15% of the DV. There are no other micronutrients found in significant amounts in this vegetable.