Savoy cabbage

The Savoy cabbage is a herbaceous Plante of the family of the Brassicacée S, cultivated like Vegetable for its sheets and its apple, consumed like Légume.

Scientific name: Brassica oleracea VAr. sabauda L., family of the Brassicacée S (Crucifère S), subfamily of the Brassicoideae .

Common nouns: Savoy cabbage, Savoy cabbage, of: Grünkohl, Wirsing .

The Savoy cabbage is a bi-annual herbaceous plant which produces a tender apple, less compact than that of cabbage. This variety of cabbage present of the fripées or corrugated sheets, characteristic which returns it resisting particularly cold.

It is originating in the north of Italy, specifically of the area of Milan, which was worth its name to him.

Principal cultivated varieties

Aubervilliers (fripée round apple)
Marner Grüfewi (apple well fripée punt)
of the Virtues (apple fripée punt)
Purple of Pontoise (of color green purplished anthocyanée, with the fripées sheets and less resistant cold)

Use

The Savoy cabbages are generally consumed cooked various way: soups, pot-with fire, cooked with water, or like vegetables of accompaniment.

One can also consume the heart white-yellow believed in salad.

Production

The Savoy cabbage, from its characteristics, is produced mainly in the Scandinavian countries like Denmark, Finland, Sweden or Norway. However, it is current also under lower latitudes as with the Countries-Not, in Germany and France.

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