It is a vegetable whose name comes from the Italian region of Savoy. A type of cabbage, similar to white cabbage, only the leaves are more intensely green in color and are bubbly and seemingly corrugated in shape. Savoy cabbage leaves form a soft head. The vegetable has a delicate and pleasant taste and wonderful aroma. Savoy cabbage contains a large amount of phosphorus, calcium and potassium. In terms of vitamin C content, it is not inferior to citrus fruits. It also contains the rare vitamin U. Savoy cabbage is not suitable for fermentation, but is excellent for salads, first courses, side dishes. It makes excellent cabbage rolls. It can be stewed, fried, added to pies. The average weight of one head of cabbage is from 0.5 to 2 kilograms.