Savoy cabbage
Overview
Savoy cabbage (Brassica oleracea var. sabauda) is a variety of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. In the 18th century, it was introduced into Germany as "Savoyer Kohl". It is named after the Savoy Region in France. It has crinkly leaves that are more delicate and less crunchy than those of other cabbages. The leaves are also more loosely layered and less tightly packed than other cabbages, giving the whole cabbage a slightly spongy texture.
Description
Savoy cabbage is a cool-season vegetable that is most commonly grown in the fall or winter. The plant is characterized by its round, compact shape and crinkled, wrinkly leaves. The leaves are typically a deep green color, although some varieties may have a blue or purple tint. The cabbage head can reach up to 6-8 inches in diameter and can weigh up to 2-3 pounds. The leaves of the Savoy cabbage are tender and have a mild, sweet flavor that is less bitter than other cabbage varieties.
Cultivation
Savoy cabbage is typically sown in the spring for a fall or winter harvest. The plants prefer cooler temperatures and will bolt or go to seed in hot weather. The seeds should be planted in well-draining soil that is rich in organic matter. The plants require regular watering, especially during dry periods. Savoy cabbage is a heavy feeder and will benefit from regular applications of a balanced fertilizer.
The plants should be spaced about 18-24 inches apart in the garden to allow for adequate air circulation and room for growth. Savoy cabbage is susceptible to a number of pests and diseases, including cabbage worms, cabbage loopers, and clubroot. Regular monitoring and early intervention can help keep these problems in check.
Uses
Savoy cabbage is a versatile vegetable that can be used in a variety of dishes. It can be eaten raw in salads, cooked in soups or stews, or stuffed with a filling and baked. The leaves are tender enough to be used in wraps or rolls. Savoy cabbage is also commonly used in coleslaw, stir-fries, and casseroles. In addition to its culinary uses, Savoy cabbage is also a good source of vitamins C and K, as well as dietary fiber.
Nutritional Value
Savoy cabbage is a nutrient-dense food, meaning it is low in calories but high in vitamins and minerals. A one-cup serving of raw Savoy cabbage contains about 20 calories, 4 grams of carbohydrates, and 2 grams of fiber. It is an excellent source of vitamin K, providing about 40% of the daily recommended intake. It is also a good source of vitamin C, providing about 30% of the daily recommended intake. Savoy cabbage also contains small amounts of other nutrients, including vitamin A, calcium, and iron.