When choosing seeds for the upcoming growing season, don’t overlook Savoy cabbage. This variety is gaining traction due to its unique culinary benefits, nutritional value, and resilience in climates like those in Udmurtia, Russia. With a similar growing technique to white cabbage, Savoy cabbage is an ideal option for farmers looking to diversify their vegetable offerings.
The Origin and Unique Characteristics of Savoy Cabbage
Savoy cabbage is named after the regions of Savoy in both Italy and France, though its origins remain a subject of debate. Commonly referred to as “lace cabbage” due to its intricately crinkled, lacy leaves, this vegetable stands out in the cabbage family not only for its appearance but also for its numerous health benefits.
The cabbage forms smaller, looser heads with dark green outer leaves and soft, yellowish inner leaves. It is particularly cold-resistant and can withstand frosts as low as -8°C, making it a reliable crop for winter harvesting. The ability to thrive in colder climates has made it a favorite among farmers in regions like Udmurtia, where it is increasingly cultivated.
Nutritional Benefits of Savoy Cabbage
Savoy cabbage is a powerhouse of essential nutrients. Packed with vitamin C, it boosts immunity, while vitamins A and E contribute to healthy skin, hair, and eye health. The high potassium content helps regulate blood pressure, reduces fluid retention, and supports cardiovascular health, potentially lowering the risk of strokes and heart attacks.
Furthermore, Savoy cabbage is a rich source of B vitamins, which are vital for the proper functioning of the nervous, digestive, and cardiovascular systems. Its fiber content also promotes digestive health, helps regulate blood sugar levels, and supports weight management with its low-calorie count of just 28 kcal per 100g.
The presence of glutathione, a powerful antioxidant, protects against cancer-causing agents and aging, while its phytochemicals like mustard oils and phytoncides contribute to its antibacterial and anti-inflammatory properties.
Savoy Cabbage in the Kitchen
Savoy cabbage is highly prized for its culinary versatility. Unlike traditional white cabbage, Savoy has tender, non-woody veins, making it ideal for soups, stews, and stuffed cabbage rolls (golubtsy). The cabbage softens quickly when cooked, and its mild flavor, closer to cauliflower, enhances the taste of various dishes.
It’s particularly useful in early spring when fresh cabbage varieties are scarce. Varieties such as “Moscow Lace,” “Petrovna,” and “Golden Early” are especially well-suited for cooking and are popular in the region for making flavorful vegetable cutlets and hearty soups. Its delicate texture and flavor make it perfect for both quick dishes and slow-cooked meals.
However, Savoy cabbage is not suitable for fermenting or pickling, as it turns dry and slightly bitter when preserved.
Market Value and Cultivation in Udmurtia
Farmers in Udmurtia are starting to embrace Savoy cabbage due to its market potential. In local supermarkets, it is sold for approximately 250-300 rubles per kilogram, significantly higher than white cabbage, which makes it a profitable crop for those seeking to capitalize on its growing demand.
Although Savoy cabbage historically struggled to thrive in Udmurtia’s climate, recent advancements in farming techniques and the development of resilient hybrid varieties have made it a more reliable crop. As awareness grows among local consumers, this cabbage variety is poised to become a staple in Russian kitchens, especially for health-conscious buyers.
Savoy cabbage is more than just an attractive addition to your garden—it offers robust nutritional benefits, high market value, and culinary versatility. With its resilience in colder climates and growing popularity among consumers, it’s a smart choice for farmers looking to diversify their vegetable offerings in the 2025 season. As demand for fresh, healthy produce continues to rise, Savoy cabbage presents an excellent opportunity to boost profits while providing a nutrient-rich product to local markets.
