Savoy Cabbage
Estimated Inventory, 38 lbs : 4.73
This item was last sold on : 07/19/26
Description/Taste
Savoy cabbage varies in size, depending on the variety and growing region, and averages 15 to 20 centimeters in diameter. The cabbage heads have a less compact structure than other commercial varieties and exhibit a round, oval, or slightly flattened shape. Savoy cabbage is comprised of overlapping leaves derived from a central core, and the leaves transition from exterior dark to bright green hues to pale yellow-white shades toward the cabbage’s center. Each leaf is enveloped in textured creasing and prominent veining, extending into the wavy edges, giving the surface a raised, bumpy, and curled appearance. The leaves are also thinner than other green cabbages, but have a sturdy feel, holding their shape well when cooked. Savoy cabbage is crunchy, chewy, and lightly succulent when raw, becoming soft, firm, and tender when cooked. The heads are known for their clean, mild, earthy, vegetal, nutty, and sweet taste.
Seasons/Availability
Savoy cabbage is available year-round, with a peak season in the winter through early spring.
Current Facts
Savoy cabbage, botanically classified as Brassica oleracea var. sabauda, is a category of loose-headed varieties belonging to the Brassicaceae family. The textured, crinkled cabbage types have ancient origins in the Mediterranean and have since spread in cultivation worldwide as a conventional culinary ingredient. There are many varieties of commercially cultivated Savoy cabbage, and cultivars can be divided into early, main, and late season crops. Mini Savoy cabbage types have also been recently released in markets as a novelty. Worldwide, Savoy cabbage is known by many regional names, including Curly cabbage, Blistered cabbage, Lombard cabbage, and Milanese cabbage in English, Choux de Savoie and Chou Vert Frisé in French, Cavolo Verza in Italian, Wirsing in German, Zhòuyè Gānlán in Chinese, Chirimen Kyabetsu and Saboi Kyabetsu in Japanese, and Bap Su Nhan in Vietnamese. Savoy cabbage is traditionally harvested by hand and is known for its hardy and more cold-tolerant nature than other cabbage types. They are also valued for their textured, sturdy leaves that hold their shape throughout the cooking process. The heads are prized during the winter season, when they develop a milder, sweeter flavor, and are versatile, incorporated into a wide array of fresh and cooked preparations.
Nutritional Value
Savoy cabbage is a source of fiber to promote digestion and vitamins A, B, C, and K to strengthen the immune system, aid in faster wound healing, contribute to energy production, and maintain healthy organs. Savoy cabbage also provides minerals like potassium, magnesium, calcium, manganese, phosphorus, copper, and iron. These minerals help the body balance fluid levels, build red blood cells, support bone and teeth health, and produce proteins for oxygen transport through the bloodstream.
Applications
Savoy cabbage has a vegetal, green, sweet, and subtly nutty taste suited for fresh and cooked preparations. The cabbage type is used for everyday culinary dishes worldwide and is famous for its adaptability and versatility in recipes. Savoy cabbage leaves hold their shape well when cooked, and their textured leaves help to carry sauces and flavorings with each bite. Worldwide, Savoy cabbage is sliced or shredded into salads and slaws. The leaves are added raw, utilized for their crunchy consistency and sweet, refreshing taste. Savoy cabbage is also commonly braised, steamed, boiled, and roasted. The leaves are simmered into soups, stews, and curries, baked into gratins and casseroles, or added to various pasta dishes. In Europe, Savoy cabbage is popularly cooked and served in cheese or cream sauces, or stuffed with meat, herbs, and grains into cabbage rolls. Savoy cabbage is also widely used in Asia, where the curly cabbage is stir-fried, added to hot pot, shredded into spring rolls, or boiled and served with fish or soy sauce. In addition, Savoy cabbage is cooked into pan-fried pancakes, steamed or grilled, or made into various rolls. Beyond conventional recipes, Savoy cabbage is sometimes pickled for extended use or baked into crispy chip alternatives. Savoy cabbage pairs well with herbs such as sage, dill, thyme, tarragon, fennel, and mint, aromatics like onions, garlic, and ginger, and nuts, including peanuts, chestnuts, almonds, and walnuts. Whole, unwashed Savoy cabbage heads will keep for 1 to 2 weeks when loosely wrapped in paper towels or plastic and stored in the refrigerator’s crisper drawer. Once cut or cooked, the leaves should be placed in a sealed container and consumed within 2 to 3 days.
Ethnic/Cultural Info
Savoy cabbage is traditionally incorporated into cassoeula, a signature dish of Milan in the Lombardy region of Italy. Cassoeula is a rich, hearty stew comprised of cabbage and pork, and was historically born from using all parts of the animal. There are several legends associated with the dish’s creation, and the most prevalent story tells the tale of a cook who had run out of her normal culinary ingredients. A Spanish soldier who was infatuated with the cook suggested she prepare a dish using pork scraps and vegetables from the garden. The dish was so well-received that it became a method to use all leftover ingredients. While this legend is primarily a tale passed as local lore, the first written record of the dish appears in the 16th century in the recipe book called Llibre del Coch, written by Ruperto da Nola, a cook who worked for King Ferdinand and the Aragonese court of Naples. Modern-day variations of the dish arose in the early 20th century, and the recipe expanded over time across Northern Italy. Cassoeula is also customarily prepared during the slaughter season in Milan, which coincides with the feast of St. Antony Abbott. During the feast on January 17th, priests bless animals, especially pigs, as St. Antony is the protector of animals. The pigs are respected in this religious feast, and the dish supports this practice as all parts of the animal are used in the savory stew.
Geography/History
Savoy cabbage is believed to be native to the Mediterranean and is derived from ancient types of Brassica oleracea. Much of the cabbage’s history is unknown. Some sources say cabbage was known by the Romans and the Gauls, a collection of ancient Celtic tribes that resided in regions of modern-day Germany, France, Belgium, Italy, and Switzerland. Still, it is uncertain what type of cabbage was familiar to these civilizations. Most sources hypothesize that Savoy cabbage arose from cabbage cultivation in areas of Italy and France and was possibly grown sometime in the Middle Ages, from the 5th century to the 15th century. It was later recorded as a cultivated cabbage in Germany, Switzerland, and other parts of Europe by the 18th century, and spread into Asia. Over time, Savoy cabbage production naturally expanded through trade, migrating peoples, and commercial cultivation worldwide, and the cabbage types became a choice culinary ingredient for their texture, flavor, and versatility. When in season, Savoy cabbage is found in fresh markets, select retailers, and wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| insideOUT | San Diego CA | 619-888-8623 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Cal A Vie | Vista CA | 760-945-2055 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Corbeaux Wine & Tea House | Temecula CA | 909-567-6109 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Fish Guts | San Diego CA | 619-888-0081 |
| Animae | San Diego CA | 619-925-7908 |
| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Chef Kirsten | San Marcos CA | 503-816-5777 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| 24 Suns | Oceanside CA | 949-547-9470 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
Recipe Ideas
Recipes that include Savoy Cabbage. One
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Savoy Cabbage for sale around the world shared on the Specialty Produce App
