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Savoy cabbage: let’s find out its properties and the best recipes

Cabbage: discover the properties and the recipes are good

Savoy cabbage is a tasty vegetable full of benefits for the body. Let’s see what they are and how to cook it.

The Savoy cabbage was named after the Savoy region in France. Its scientific name is Brassica oleracea. This plant belongs to the family of Cruciferous vegetables, as does headed cabbage which, both in appearance and in taste, closely resembles Savoy cabbage.

Savoy cabbage has large, wrinkled, very crunchy and full of veins leaves. This vegetable is cultivated in fall and winter, especially in the South of Italy. However, there are crops also in the Emilia-Romagna, Veneto, Trentino Alto Adige, Piedmont and Lombardy Italian regions. People appreciate Savoy cabbage for its flavor and for its beneficial properties. Let’s find out what they are!

Savoy cabbage: properties and calories


This vegetable is low in calories: 100 grams contains only 27 calories. In spite of this, it is very filling and gives energy, because it is rich of water and carbohydrates. However, it contains little proteins and almost no fats. Therefore, it is perfect for low calorie diets.

Savoy cabbage also contains large quantities of vitamins, especially A, C and E, powerful antioxidants, which help to fight free radicals and strengthen the immune system, and vitamin K, a natural anticoagulant. And that’s not all: this vegetable is rich in sulphur, calcium, phosphorus, iron and potassium, minerals essential to fight anaemia and to ensure the correct functioning of the musculo-skeletal apparatus. Finally, thanks to potassium and fiber, it is an excellent diuretic and it helps preventing constipation.

Savoy cabbage: how to cook it

As for all the vegetables, eating Savoy cabbage raw would be ideal, because cooking it may dissolve part of its nutrients. For example, it can be cut into strips and seasoned with salt, oil and lemon juice or vinegar, as if it was a salad. Remember to eliminate the outer leaves, using just the lighter-colored ones at its centre.

If you do not like it raw, an excellent alternative is stewing or steaming it. It is very easy to prepare. Clean and cut the Savoy cabbage into pieces and brown it for a few minutes with olive oil, garlic and salt. Halfaway through cooking, add a glass of water, cover the pot with a lid and let it cook for about 15 minutes. If you want, you can also add chili or bacon.


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