View source for Savoy cabbage

{{Short description|Variety of cabbage plant}}
{{Infobox cultivar | name =
| image = Savoy Cabbage.jpg
| image_caption = Savoy cabbage
| species = ''Brassica oleracea'' var. ''sabauda'' L.  
| group = ''Brassica oleracea'' Savoy Cabbage Group
| origin = 
| subdivision = 
*'Tundra'
*'Winter King'
*'Savoy King'
}}
{{Nutritional value
| name    = Cabbage, savoy, raw
| image=Wirsingkohl.jpg
| water=91 g
| kJ=113  
| protein=2 g 
| fat=0.1 g 
| carbs=6.1 g 
| fiber=3.1 g 
| sugars=2.27 g 
| calcium_mg=35 
| iron_mg=0.4 
| magnesium_mg=28 
| phosphorus_mg=42 
| potassium_mg=230
| zinc_mg=0.27  
| manganese_mg=0.18  
| vitC_mg=31 
| thiamin_mg=0.07 
| riboflavin_mg=0.03
| niacin_mg=0.3  
| pantothenic_mg=0.187 
| vitB6_mg=0.19
| folate_ug=80 
| choline_mg=12.3  
| vitA_ug=50
| betacarotene_ug=600
| lutein_ug=77
| vitE_mg=0.17 
| vitK_ug=68.8 
| source_usda=1
| note=[https://fdc.nal.usda.gov/food-details/170388/nutrients Link to USDA Database entry]
}}
'''Savoy cabbage''' (''Brassica oleracea'' var. ''sabauda'' L. or ''Brassica oleracea'' Savoy Cabbage Group)<ref>{{cite web |title=Cabbage (Red Cabbage, Savoy Cabbage, White Cabbage, Sweetheart Cabbage) |url=http://www.thetortoisetable.org.uk/site/plants_19.asp?catID=621 |publisher=thetortoisetable.org.uk |accessdate=23 January 2017}}</ref> is a [[variety (botany)|variety]] or [[cultivar group]] of the plant species ''[[Brassica oleracea]]''. Savoy cabbage is a winter [[vegetable]] and one of several [[cabbage]] varieties.<ref name="Kitchen">{{cite book|last1=Titmarsh|first1=Alan|title=The Kitchen Gardener|date=2008|publisher=BBC Books|page=247}}</ref> It has crinkled, emerald green leaves,<ref name="Clarissa">{{cite web|last1=Hyman|first1=Clarissa|title=Savoy cabbage In Season|url=http://foodandtravel.com/food/in-season/savoy-cabbage|publisher=foodandtravel.com|accessdate=23 January 2017}}</ref>
which are crunchy with a slightly elastic consistency on the palate.<ref name="specialty"/>

Named after the [[Savoy]] region in France, it is also known as '''Milan cabbage''' ({{lang|it|cavolo di Milano}}) or '''Lombard cabbage''' ({{lang|it|cavolo lombardo}}), after [[Milan]] and its [[Lombardy]] region in Italy.<ref>{{cite web|title=Savoy Cabbage|url=https://specialtyproduce.com/produce/Savoy_Cabbage_9481.php|accessdate=9 January 2023}}</ref> Known cultivars include 'Savoy King' (in the US),<ref name="specialty">{{cite web|title=Savoy Cabbage|url=http://www.specialtyproduce.com/produce/Savoy_Cabbage_9481.php|publisher=specialtyproduce.com|accessdate=23 January 2017}}</ref> 'Tundra' (green with a firm, round heart) and 'Winter King' (with dark crumpled leaves).<ref name="Kitchen"/>

==Uses==
[[File:Cavolo7295.JPG|thumb|left|Upper [[Epidermis (botany)|epidermis]] of the leaf]]
[[File:Cavolo7296.JPG|thumb|left|Lower epidermis of the leaf]]
Savoy cabbage maintains a firm texture when cooked, which is desired in some recipes. Savoy cabbage can be used in a variety of ways. It pairs well with [[white wine]], [[apples]], [[spices]], [[horseradish]] and [[meat]].<ref name="specialty"/> It can be used for [[roulade]]s, 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]].<ref>{{cite news |last1=Henry|first1=Diana|title=Savoy cabbage with juniper recipe |url=https://www.telegraph.co.uk/topics/christmas/8187061/Savoy-cabbage-with-juniper-recipe.html |accessdate=23 January 2017 |work=The Telegraph |date=12 December 2010}}</ref>

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.<ref name="Clarissa"/>

Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or [[red cabbage]]s will keep the longest while the looser Savoy and [[Chinese cabbage|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 [[caterpillar]]s, [[pigeon]]s, and [[club root]] disease.<ref name="Clarissa"/> It does best in full sun, and is winter-hardy, able to tolerate the cold, frost, and snow.<ref name="specialty"/>

==Nutrition==
Raw Savoy cabbage is 91% water, 6% [[carbohydrate]]s, 2% [[protein (nutrition)|protein]], and contains negligible [[fat]] (table). In a reference amount of {{convert|100|g}}, it supplies 27 [[calorie]]s, 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 [[micronutrient]]s in significant content (table).

==See also==
* [[January King cabbage]] (another winter cabbage)

==References==
{{Reflist|30em}}

==External links==
{{Commons category|Brassica oleracea var. sabauda}}
* {{NCBI taxid|1216010|''Brassica oleracea var. sabauda'' L.}}
* [http://www.tropicos.org/Name/100300447 ''Brassica oleracea var. sabauda'' L.], Tropicos.org, [[Missouri Botanical Garden]]

{{Brassica oleracea}}
{{Authority control}}

[[Category:Leaf vegetables]]
[[Category:Cabbage]]
[[Category:Food plant cultivars]]