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{{Short description|Variety of cabbage plant}}
{{More citations needed|date=January 2017}}
{{More citations needed|date=January 2017}}
{{Infobox cultivar | name =
{{Infobox cultivar | name =
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| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170388/nutrients Link to USDA Database entry]
| note=[https://fdc.nal.usda.gov/fdc-app.html#/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><ref name="right">{{cite web|title=Brassica oleracea Savoy Cabbage|url=http://www.rightplants4me.co.uk/content/plant?PlantID=2234&LatinName=Brassica%20oleracea%20Savoy%20Cabbage|publisher=rightplants4me.co.uk|accessdate=23 January 2017}}</ref> is a [[variety (botany)|variety]] 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 is named after the [[Savoy|Savoy region]] in France.<ref name="amy">{{cite web|last1=Sherman|first1=Amy|title=All about Savoy Cabbage|url=http://cookingwithamy.blogspot.co.uk/2010/03/all-about-savoy-cabbage.html|publisher=cookingwithamy.blogspot.co.uk|accessdate=23 January 2017|date=29 March 2010}}</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>
'''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"/>
⚫
The leaves are crunchy and tender.<ref name="specialty"/> 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"/>

⚫
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==
==Uses==
[[File:Cavolo7295.JPG|thumb|left|detail of the upper [[Epidermis (botany)|epidermis]] of the leaf]]
[[File:Cavolo7295.JPG|thumb|left|Upper [[Epidermis (botany)|epidermis]] of the leaf]]
[[File:Cavolo7296.JPG|thumb|left|detail of the lower epidermis of the leaf]]
[[File:Cavolo7296.JPG|thumb|left|Lower epidermis of the leaf]]
Savoy cabbage maintains a firm texture 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]].<ref name="specialty"/> It can be used for [[roulade]]s, in stews and soups, such as [[borscht]],<ref name="amy"/> as well as roasted plain and drizzled with [[olive oil]]. It can be used in preserved recipes such as [[kimchi]] or [[sauerkraut]],<ref name="amy"/> 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>
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"/>
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 [[Napa cabbage|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.
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"/>
The cabbage provides [[fiber]], vitamins [[Vitamin A|A]], [[Vitamin C|C]], [[Vitamin K|K]] and [[Vitamin B6|B6]], [[folate]], [[potassium]], [[manganese]], [[thiamin]], [[calcium]], [[iron]] and [[magnesium]].<ref name="amy"/>


==Nutrition==
⚫
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,<ref name="right"/>
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).
and is winter-hardy, able to tolerate the cold, frost, and snow.<ref name="specialty"/><ref name="right"/>


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


==References==
==References==

Latest revision as of 07:19, 9 August 2024

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
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
6%
50 μg
6%
600 μg
77 μg
Thiamine (B1)
6%
0.07 mg
Riboflavin (B2)
2%
0.03 mg
Niacin (B3)
2%
0.3 mg
Pantothenic acid (B5)
4%
0.187 mg
Vitamin B6
11%
0.19 mg
Folate (B9)
20%
80 μg
Choline
2%
12.3 mg
Vitamin C
34%
31 mg
Vitamin E
1%
0.17 mg
Vitamin K
57%
68.8 μg
MineralsQuantity
%DV†
Calcium
3%
35 mg
Iron
2%
0.4 mg
Magnesium
7%
28 mg
Manganese
8%
0.18 mg
Phosphorus
3%
42 mg
Potassium
8%
230 mg
Zinc
2%
0.27 mg
Other constituentsQuantity
Water91 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group)[3] is a variety or cultivar group of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties.[4] It has crinkled, emerald green leaves,[5] which are crunchy with a slightly elastic consistency on the palate.[6]

Named after the Savoy region in France, it is also known as Milan cabbage (cavolo di Milano) or Lombard cabbage (cavolo lombardo), after Milan and its Lombardy region in Italy.[7] Known cultivars include 'Savoy King' (in the US),[6] 'Tundra' (green with a firm, round heart) and 'Winter King' (with dark crumpled leaves).[4]

Uses

[edit]
Upper epidermis of the leaf
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.[6] It can be used for roulades, 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.[8]

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.[5]

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 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 caterpillars, pigeons, and club root disease.[5] It does best in full sun, and is winter-hardy, able to tolerate the cold, frost, and snow.[6]

Nutrition

[edit]

Raw Savoy cabbage is 91% water, 6% carbohydrates, 2% protein, and contains negligible fat (table). In a reference amount of 100 grams (3.5 oz), it supplies 27 calories, 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 micronutrients in significant content (table).

See also

[edit]

References

[edit]
  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
  3. ^ "Cabbage (Red Cabbage, Savoy Cabbage, White Cabbage, Sweetheart Cabbage)". thetortoisetable.org.uk. Retrieved 23 January 2017.
  4. ^ a b Titmarsh, Alan (2008). The Kitchen Gardener. BBC Books. p. 247.
  5. ^ a b c Hyman, Clarissa. "Savoy cabbage In Season". foodandtravel.com. Retrieved 23 January 2017.
  6. ^ a b c d "Savoy Cabbage". specialtyproduce.com. Retrieved 23 January 2017.
  7. ^ "Savoy Cabbage". Retrieved 9 January 2023.
  8. ^ Henry, Diana (12 December 2010). "Savoy cabbage with juniper recipe". The Telegraph. Retrieved 23 January 2017.
[edit]

Media related to Brassica oleracea var. sabauda at Wikimedia Commons

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