- german name: Wirsing
- swiss name: Wirz/Wirsing
- french name: Chou frisé/Chou de Milan
- italian name: Verza
General Information: Savoy cabbage is considered by many (including myself) as superior to other cabbage varieties. There are four distinct versions of Savoy cabbage found throughout the markets: Early, Summer, Fall, and Winter. The early varieties are pale and require less cooking. They also have a milder flavor. Later varieties have dark green, strong leaves, with a strong flavor. They require considerably longer times to cook. In overall comparison to other cabbage varieties, the Savoy is easier to digest. Behind red and white cabbage, Savoy cabbage is the most popular variety in Europe.
Season: Available most of the year, but optimal purchasing is from August through February.
Purchasing Tips: Look for fresh crisp-looking leaves that are firmly packed. The heads should be heavy for their size.
Storage: Refrigerate about one week
Cooking Tips: Use raw or cook in one of several manners including steamed, sautéed, or braised.
Nutritional Info: Good provider of Vitamins C and A.« back to What's in Season