Savoy cabbage is a round green cabbage with ridged and crinkled leaves.
Savoy cabbage is a source of fiber as well as vitamins C, K, B6, and folate, and potassium, manganese, small amounts of calcium, iron, magnesium, and phosphorus. Savoy cabbage has a greater content of phenolic compounds than green cabbage. Savoy cabbage is a source of glucosinolates, and isothiocyanates are formed from these glucosinolates both when consumed raw and cooked. See: Glucosinolates, Isothiocyanates
Cooking reduces glucosinolate and isothiocyanate content of cabbage, with boiling causing the greatest loss and steaming causing the least.
Soups, stews, cabbage rolls, coleslaw, slaw mixes, sauerkraut