Vegetable
Brassica oleracea
S tier
Brassica oleracea sabauda group is savoy cabbage—deeply blistered, elastic green leaves in a round head, milder and more tender than smooth drumheads when cooked. Texture holds in soups without turning slimy as fast. Cold improves sweetness. Stuff leaves, shred for lighter slaws, or braise. Species ties savoy to other cabbages. Blistered surface is the visual ID.
Track this ingredient
Unit
Characteristics
Preparations
BraiseLight SlawRoast WedgeSoupStuffed Leaf
Traits
BlisteredBlistered Elastic LeafCold SweetensElastic LeafMild Tender CookedSpecies Primary SabaudaSpecies UmbrellaTender Mild
History
IT
Savoy-region and Italian selection produced blistered heading cabbages.
FR
French cuisine adopted chou de Milan/savoy for refined cabbage dishes.
Savoy cabbage spread as a premium textured cabbage worldwide.
Stuffed savoy leaves and winter soups kept demand steady.