Savoy cabbage

Brassica oleracea var. sabauda

vegetable

A headed cabbage with crinkled, blistered leaves and a head more tender and looser than white cabbage; a winter cabbage, perfect in stews. It provides glucosinolates.

Origin

Northern Italy

Season (United States)

October to February · grows in your region

Preparation

The outer, greener leaves are eaten too, blanched. Short steaming keeps its glucosinolates; long boiling carries them off. Most of its goitrogens go with cooking, even a short one.

Molecules

Glucoraphanin → sulforaphane · Glucobrassicin → I3CWhat slows things down Goitrogens

Did you know?

In French it is also called Savoy cabbage, blistered cabbage or curly cabbage, and its varieties bear the names of market-garden towns, like Aubervilliers, round and wrinkled.