Grønnhvitkål

Grønnhvitkål, also known as savoy cabbage, is a variety of cabbage characterized by its crinkled, dark green leaves and a milder flavor compared to green or white cabbage. The leaves are more loosely packed than in other cabbage varieties, giving it a textured appearance.

Savoy cabbage is believed to have originated in the Savoy region of the Alps, hence its name. It is a cool-season crop, thriving in temperate climates and often benefiting from the first frost, which can sweeten its flavor.

In culinary uses, grønnhvitkål is versatile. Its tender leaves make it suitable for raw consumption in salads, where its texture adds interest. It can also be cooked in various ways, including steaming, braising, sautéing, and stuffing. Due to its less robust texture, it cooks more quickly than firmer cabbage varieties. It is a common ingredient in European cuisines, particularly in stews, soups, and as a side dish.

Nutritionally, grønnhvitkål is a good source of vitamins C and K, as well as fiber. It also contains various antioxidants. Like other brassica vegetables, it belongs to the *Brassica oleracea* species.