Savoy cabbage (Brassica oleracea convar. capitata var. sabauda L.) is a variety of the cabbage, a cultivar of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable. A variety of the savoy cabbage is the January King Cabbage.
Savoy Cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for "Rouladen" or in stews, soups or plain roasted and drizzled with olive oil. Generally it is advised to blanch the leaves for 2 minutes in boiling water, then transfer to ice cold water to stop the cooking process, before using them in any recipe. This is supposed to reduce the development of gas throughout digestion of the vegetable.
Look for cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look. Buy whole cabbages whenever possible. Pre-cut or preshredded cabbage has a greatly diminished vitamin content. Peak season for most cabbages runs from November through April.
Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties should be used more quickly. Keep the outer leaves and do not wash before storing since moisture will hasten decay.
Cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.