Savoy Cabbage

Brassica oleracea, Capitata groupSavoy Cabbage

Savoy cabbage features heavily wrinkled and crinkled leaves, more like savoy spinach. Although the leaves are crinkled, they are very tender, compared to green or red cabbages and have a yellowish-green, blue-green or deep green colour, depending on the variety. Savoy cabbage heads are usually less compact, somewhat flattened, round or drumhead shaped.

Hundreds of cultivars of headed cabbage are grown worldwide. Popular cultivars of savoy cabbage include: Chieftain Savoy and Drumhead Savoy.

Nutrition: Savoy cabbage has significant amounts of beta carotene, B Vitamins, Vitamin C and K.

Storage: Firm Savoy cabbage will keep in a cool, dark place for up to one week.

Culinary Use

The flavour of savoy cabbage is milder, sweeter and more delicate. It’s a good choice for salads, vegetable wraps, roulades and also a good choice for cooking. It pairs well with meat, red wine, spices and apples. It can also be used in stews and soups.


Savoy Cabbage is a winter cabbage, available all year round with peaks in September to March in North America.

Savoy Cabbage

Grouping of Brassica oleracea cultivars

Cultivars of Brassica oleracea are usually grouped by developmental form into seven major cultivar groups.

  1. Brassica oleracea, Acephala Group-includes leafy greens like kale, collard greens, Marrow Stem Kale, Palm Tree Kale, Portuguese Kale, Thousand Headed Kale. These cultivars look more like the wild cabbage in appearance.
  2. Brassica oleracea, Alboglabra Group: includes one variety, Chinese broccoli (kai-lan or Chinese Kale)
  3. Brassica oleracea Botrytis Group-Cauliflower, Romanesco broccoli, broccoflower
  4. Brassica oleracea Capitata group: cabbage
  5. Brassica oleracea Gemmifera Group: Brussels sprouts
  6. Brassica oleracea Gongylodes Group– Kohlrabi (German turnip or turnip cabbage)
  7. Brassica oleracea Italica Group-broccoli

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

  1. I particularly like using the savoys for cole slaws. They just make it look more appetizing I think. I also use it for fried cabbage and onion side dish. A German girl put me onto this as a side and I love it. I guess the crinkly look of the finely sliced savoy just has a nicer appearance than plain old cabbage. However, I don’t like the leaves for cabbage rolls. The big green plain cabbage works best for me. Suns out and big wind came last night but all that happened around my place was a cushion blown off a chair! LOL….Happy Thanksgiving Liz and family.

    1. Frankly speaking I can’t remember the last time I cooked savoys but these ones were in store the other day and they were so attractive, I couldn’t resist. I think the fried onion side dish sounds super and also cole slaw, although I prefer salty cole slaws. I don’t like the sugary ones. The sun is shining here, It’s quite warm, my French doors are wide open and my music is blaring away. Happy Thanksgiving Sandy. I’m still thinking about the proteins for my Thanksgiving dinner. I have a super huge turkey, fresh, never frozen…Have a great weekend!

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