Savoy cabbage
Savoy Cabbage
Savoy Cabbage (səˈvɔɪ ˈkæbɪdʒ), also known as curly cabbage, is a variety of the plant species Brassica oleracea.
Etymology
The term "Savoy Cabbage" is derived from the Savoy region, which spans parts of France, Italy, and Switzerland, where the cabbage was first cultivated.
Description
Savoy Cabbage is characterized by its ruffled, crinkly leaves that are more tender and sweet compared to other cabbage varieties. It is typically light green in color, but can also be found in shades of blue-green. The head of the cabbage is round and compact, with leaves that are rich in vitamin C and vitamin K.
Culinary Uses
Savoy Cabbage is versatile in the kitchen. It can be eaten raw in salads, cooked in soups and stews, or stuffed with a variety of fillings. Its tender leaves and mild flavor make it a popular choice for many dishes.
Related Terms
- Brassica: The genus of plants that includes cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and many other species.
- Cabbage: A leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
- Vitamin C: Also known as ascorbic acid, is a vitamin found in various foods and sold as a dietary supplement.
- Vitamin K: A group of structurally similar, fat-soluble vitamins found in foods and in dietary supplements, essential for the function of many proteins involved in physiological processes.
External links
- Medical encyclopedia article on Savoy cabbage
- Wikipedia's article - Savoy cabbage
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