Natural form

A whole savoy cabbage head shows its deeply crinkled, ruffled outer leaves.

Teaches the reader the unmistakable crinkled-leaf form and compact round head that distinguishes savoy from smooth cabbages.

Produce

Savoy Cabbage

Crinkly-leaved cabbage, tender and mild, used in wraps, braises, and soups.

Savoy cabbage has deeply crinkled, ruffled leaves and a milder, more tender character than smooth green cabbage. Its pliable leaves are ideal for stuffed-cabbage rolls, while the head is also shredded into soups, braises, and sautés. It holds its texture well when cooked and is a cold-weather favorite in European kitchens.

Savoy cabbage is distinguished by its deeply crinkled, almost ruffled leaves that form a loosely packed head. Unlike the tight, crisp heads of green or red cabbage, Savoy leaves are thin and tender, with a delicate texture that makes it the preferred cabbage for applications where softness matters. The flavor is the mildest of all common cabbages—slightly sweet with no sulfurous edge—and the interior leaves range from pale yellow to chartreuse while the outer wrapper leaves are darker green.

The tenderness of Savoy cabbage stems from its loose, open head structure. Leaves separate cleanly from the core without tearing, which is why it has been the traditional choice for cabbage rolls, dolmas, and spring roll wrappers for centuries. In French and Italian markets it is called "chou de Milan" or "cavolo di Milano" respectively—a nod to its Mediterranean heritage and its reputation as the "cabbage lettuce" of European cooking. The variety January King, with its purple-tinged leaves, is particularly prized for winter cooking as frost intensifies its natural sweetness.

Savoy cabbage cooks more quickly than green cabbage and turns mushy faster, so timing matters. This characteristic makes it ideal for raw applications where a more delicate bite is desired, and for quick-cooked preparations where the leaves should retain some structural integrity. When braised correctly—with minimal liquid and a tight lid—it steams in its own moisture to achieve a silky, melt-in-your-mouth texture that green cabbage cannot match.

Measured in: piece
Storage: Fridge

Types & varieties

January King

Winter variety; purple-tinged leaves, exceptionally cold-hardy, sweet flavor

Champion

Early-season variety; pale interior, fast-growing, good for spring

Melissa

French variety; tender leaves, mild flavor, reliable grower

Tapestry

Domed head, dark green wrapper leaves, pale interior

Winter King

Strong mid-winter variety; crisp texture holds well in storage

Selecting and Storing

Choose compact, heavy heads with glossy, unblemished outer leaves. Smaller, younger heads are more tender throughout. Avoid heads with yellowed or wilted outer leaves, which indicate age and deterioration. Refrigerate unwashed in a loose plastic bag for up to 2–3 weeks.

Select heavy-for-size heads—the weight indicates dense, moist leaves
Look for bright, vibrant outer leaves without brown spots or cracks
Store stem-side up to minimize moisture loss from the core

Preparing Leaves for Rolling

The technique for separating intact leaves for rolling or wrapping differs from simply shredding. Start by cutting the core out at the base of the head—this releases the tension holding the leaves together and prevents tearing. Then peel leaves from the outside inward, starting at the top of the head and working around. For cabbage rolls, select leaves 6–8 inches or larger; smaller inner leaves work better for spring rolls or as a bed for braising.

Cut the core flush with the base, not at an angle—this gives you cleaner access to the center leaves
Blanch large leaves for 1–2 minutes if they resist rolling; they become more pliable and less likely to tear
The thick central rib on larger outer leaves should be removed or thinned when leaves are used as wrappers; leave ribs intact for braising

Common uses

Cabbage rolls and stuffed-leaf wrappers (the tender leaves separate cleanly and roll without cracking)Braise whole leaves or wedges as a side dishAdd to soups and stews in the final 10–15 minutes of cookingThinly slice raw for salads and slaws (more delicate than green cabbage)Layer in lasagna or moussaka in place of pasta sheetsWrap around forcemeat or fish for en papillote cookingSauté quickly with butter as a warm winter saladStuff into dumplings or potstickers (particularly in northern Chinese cooking)Quick-pickle or ferment for kraut (though texture softens more than with green cabbage)

Tips & pitfalls

Separate leaves by cutting the core out first, then peeling leaves from the head—this gives you the largest intact leaves for rolling
The thick central rib on larger outer leaves should be removed or thinned when leaves are used as wrappers; leave ribs intact for braising
Do not overcook; Savoy cabbage turns mushy and loses its characteristic delicate texture faster than green cabbage—cook until just tender, 4–6 minutes for quick-cooked applications
Smaller, younger heads are more tender throughout; choose compact, heavy heads with glossy, unblemished outer leaves
For coleslaw, dress immediately before serving—the leaves are more delicate and will wilt faster than green cabbage slaw
When braising, use a tight-fitting lid and minimal liquid; the leaves steam in their own moisture
Savoy cabbage is the classic choice for fresh spring rolls because the leaves stay pliable without tearing

Nutrition

27kcal

Energy

113 kJ · per 100 g

Where the calories come from

Protein 24%Carbs 73%Fat 3%

Protein

4% DV

Carbs

6.1g

2% DV

Fat

0.1g

0% DV

Fiber

3.1g

11% DV

Sugars

2.3g

of which

Sodium

28mg

1% DV

Notable micronutrients

Vitamin K57% DV

Vitamin C34% DV

Folate20% DV

Vitamin B611% DV

Magnesium7% DV

Vitamin A6% DV

Source · USDA FoodData Central · Cabbage, savoy, raw

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In the shops

Matched grocery products

Red Cabbage
860 g · Mercadona
€1.72
Smooth Cabbage
890 g · Mercadona
€1.60
Curly Cabbage
920 g · Mercadona
€1.70
Half Red Cabbage
450 g · Mercadona
€0.95
Half Curly Cabbage
796 g · Mercadona
€1.75
Half Smooth Cabbage
900 g · Mercadona
€1.94

Good to know

Botanical name: Brassica oleracea var. sabauda
Origin: Mediterranean region; named for the Savoy region straddling France and Italy
Peak season: Late fall through early spring; frost improves sweetness
Typical head size: 1–3 lbs; individual leaves 6–10 inches long
Color: Outer leaves dark green; interior leaves pale yellow to chartreuse
Texture: Loosely packed, thin, crinkled leaves; more tender than green cabbage
Flavor: Mild, slightly sweet, no sulfurous bite
Refrigerator storage: 2–3 weeks loosely wrapped in plastic
Yield: Approximately 50–60% edible after trimming outer leaves and core
Key nutrients: Excellent source of vitamins C and K; good source of folate and fiber

Substitutes

Green cabbage — Sturdier leaves, stronger flavor; acceptable for cooked applications but harder to roll
Napa cabbage — Similar mildness and tenderness; better for Asian preparations but softer texture when cooked
Bok choy — Workable in stir-fries and soups; stems are crisper, leaves more delicate
Kale (lacinato/dinosaur) — Sturdier, longer cooking required; leaves can be deveined and used as wrappers in a pinch

Pairs with

Pork ButterCaraway seedsJuniper berries and bay leafApples and pearsLeeks and onionsCream Smoked fish CheeseVinegar and mustard

Also called

Col · Curly Cabbage