The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called savooikool, groene kool.
In the Netherlands, savoy cabbage is in season July to December, at its best in October, November and December. After the harvest, Dutch stores carry it until March. Savoy cabbage is in season now, in November, and this is the peak.
Savoy stands in the field through frost and is cut from July to December, then stored into early spring.
Crinkled, dark outer leaves that have not been stripped away.
Vitamin C, vitamin K, folate and beta-carotene in the dark outer leaves.
To get the most: Use the dark outer leaves, they carry the carotene. Cook briefly in a little butter rather than boiling.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Shred and cook briefly in butter, or blanch whole leaves for wrapping.
Outer dark leaves have the most flavour; blanch them for stuffed cabbage rolls. The core is edible sliced thin.
3 producers in The Field Guide sell savoy cabbage, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 175 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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