Cavoli

Cavoli is the plural form of cavolo in Italian, used to refer to vegetables in the cabbage family (Brassica oleracea) that are grown for edible leaves or heads. In common usage, cavolo denotes cabbage and its well-known cultivars, especially cavolo cappuccio (white cabbage) and cavolo verza (Savoy cabbage). Other leafy types include cavolo riccio (curly kale) and cavolo nero (Tuscan kale). While cavoli can refer to these vegetables collectively, they are part of a broader Brassica oleracea group that includes other cultivated forms such as broccoli and cavolfiore (cauliflower), which have their own names in Italian.

Culinary use and nutrition form a central part of the term’s relevance. Cavoli are generally low in calories and high in fiber, with notable amounts of vitamin C and vitamin K. They are prepared in a variety of ways: boiled, sautéed, braised, or added to soups and stews. Cavolo nero, in particular, is a staple in ribollita and other Tuscan dishes, while cavolo cappuccio and cavolo verza appear in soups, stews, and braises across Italy. Cabbage is also used for fermentation in various regional traditions, yielding dishes such as sauerkraut or pickled cabbages.

Seasonality and cultivation reflect their temperate-climate origins. Cavoli are typically harvested in autumn and winter, though some varieties like cavolo cappuccio are grown year-round in milder climates. They are grown in many regions of Italy and exported worldwide, valued for their versatility in both everyday cooking and traditional dishes.