Savoy cabbage (Brassica oleracea var. sabauda L.), also called Milan cabbage (or Lombard cabbage and Savoy cabbage) [without source], is a variety of Brassica oleracea similar to cabbage, but unlike this it has wrinkled, wrinkled leaves with prominent veins.
Biennial plant with not very deep tap root, has an erect stem, rarely longer than 30 centimetres. The ball, green or red-purple, is not very compact; the internal leaves are yellowish-white. It is grown in various areas of Italy and is a well-known vegetable.
Its use in cooking is widespread throughout much of Europe and in many Italian regions, especially after cooking and for the preparation of soups and stews: particularly appreciated are ris e verza cun custëini (risotto with cabbage and pork ribs, from Piacentino) and the soup ‘d pan e còj (bread and cabbage soup) from the Canavese area. In the second courses it is used, often in combination with pork, in some characteristic dishes such as Piedmontese caponet, Greek dolmades, Romanian sarma, Kohlrouladen from the Germanic area, verzolini from Piacenza cuisine, Venetian cabbage sofegae, bottaggio Milanese and the well-known cassoeula. In Valtellina cuisine it is used for the preparation of the famous pizzoccheri, a type of buckwheat pasta, with the addition of diced potatoes, Valtellina casera cheese, grated parmesan, garlic, butter and sage. Finally, Dutch cuisine also uses a type of cabbage in its best-known dish, boerenkool met worst.
Some sushi preparations also involve the use of cabbage leaves. Cabbage can also be eaten raw, as is used for cabbage, cut thinly and mixed with other salads with the difference that its flavor is a bit strong and not liked by everyone.snjs
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