Savoykaali

Savoykaali, commonly called Savoy cabbage, is a cultivar of Brassica oleracea var. sabauda. It is characterized by its wrinkled, crinkly leaves that form a loose head, typically green with lighter veins. The leaves are more tender and flexible than those of standard green cabbage, giving the head a milder, sweeter flavor.

The name derives from the Savoy region in the Western Alps, where it was historically cultivated, and it spread across Europe in the centuries that followed. It is now widely grown in temperate climates and is available in many markets year-round.

Savoykaali is a cool-season crop that tolerates light frost. It grows best in fertile, well-drained soil and requires consistent moisture. Heads are harvested when firm and store best in the refrigerator for up to a week or more. The inner leaves are typically the most tender.

In cooking, savoykaali is valued for its tender texture when braised, steamed, sautéed, or roasted, and it can be used in soups, stews, gratins, or wrapped dishes such as cabbage rolls. It can also be eaten raw in salads, though the leaves may be a bit tougher than those of green varieties. Nutritively, Savoy cabbage provides vitamin C, vitamin K, fiber, and other micronutrients, with relatively low calories.

Market varieties may differ in leaf color from pale green to dark green and in head density. It is commonly sold fresh in heads or loose leaves and is sometimes labeled as savoykaali in non-English markets.