Vegetable

Savoy Cabbage

Savoy cabbage is a Brassica oleracea with deeply crinkled, flexible leaves that form a looser head than smooth green cabbage. Flavour is mild and sweet with less sulphur bite when cooked gently; the ruffled texture holds butter, cream, and vinaigrette well. Outer leaves are darker and firmer; the heart is pale and tender. Stuff whole leaves for cabbage rolls, shred for coleslaw and winter salads, or braise with bacon and apple. French and Alpine cookery favour savoy for chou farci and potées. Choose heavy heads with crisp, unwilted ruffles; trim damaged outer leaves and keep cold and humid.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Floret

Head

Heart

Leaf

Stalk

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Alcosa

Brassica oleracea

Savoy King

Winter King

Vertus

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispEarthyGreenMildSweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 33.8

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 21.5 mg
Salt 0.05 g
Total Carbohydrate 6.46 g
Dietary Fibre 2.55 g
Total Sugars 2.85 g
Complex / starch 1.91 g
Protein 2 g
Water 83.9 g

Detailed nutrients

Energy 33.8 kcal
Water 83.9 g
Carbohydrates 6.46 g
- Sugars 2.85 g
  - Monosaccharides 2 g
  - Disaccharides 0.85 g
- Starch 1.91 g
  - Amylose 0.48 g
  - Amylopectin 1.43 g
  - Digestible Starch 1.62 g
  - Resistant Starch 0.19 g
- Fibre 2.55 g
  - Soluble Fibre 0.89 g
  - Insoluble Fibre 1.66 g
Protein 2 g
- Plant Protein 1.9 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 605 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 152 µg
- Vitamin C 37 mg
- Vitamin E 1.49 mg
- Vitamin K 392 µg
Minerals 472 mg
- Major Minerals 465 mg
  - Calcium 52 mg
  - Sodium 21.5 mg
  - Potassium 392 mg
- Trace Minerals 6.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 37 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 151.5 · vitamin-e: 1.49 · vitamin-k: 392.2 ·

Minerals

Sodium: 21.48 · Potassium: 392 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Savoy Cabbage.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1000 BCE

Savoy Cabbage was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1700

Trade, migration, and selection spread distinctive Savoy Cabbage types and preparations into new climates and cuisines.

1950

Modern production, storage, and transport made Savoy Cabbage a regular purchase far from where it is grown or raised.

2000

Cooks now treat Savoy Cabbage as both staple and specialty, with more attention to provenance, variety, and form.