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Savoy Cabbage
Savoy cabbage was thought to have originated in Italy in the thirteenth century. It is a round headed cabbage with a nutty flavour and crinkled leaves. The cabbage is a member of the brassica or cruciferous family of vegetables.
It is a good source of iron, potassium. vitamin c and fibre. It can be eaten raw but more commonly is eaten cooked in soups and stews, as a steamed accompaniment vegetable. Savoy cabbage is considered to be one of the best cabbages to cook with.
Sweetheart Cabbage
Sweetheart Cabbage is also known as Pointed cabbage. Sweetheart cabbage originated in Germany and was a result of cross breeding in the late twentieth century. The cabbage variety has a sweet taste and tender, delicate leaves. It is a good source of iron, potassium, vitamin c and fibre.
Red and White Cabbage
Red and white cabbages originated in Germany in the twelfth century. They are a good source of fibre, potassium and vitamins E and C. They are commonly eaten both cooked as a side vegetable and raw in salads and coleslaws.