savoy
n. C / Un. a type of cabbage with dark green, crinkly leaves. It has a milder taste than regular cabbage and stays firm when you cook it.
n. a variety of winter cabbage (Brassica oleracea var. sabauda) characterized by deeply crinkled, dark green leaves and a relatively mild flavor profile.
I am cooking savoy cabbage with a little butter tonight.
The chef recommends using savoy instead of standard green cabbage because its textured leaves hold sauces more effectively.
While many winter vegetables lose their structural integrity when braised, the robust leaves of the savoy retain a pleasant bite even after prolonged cooking in a rich stock.
From French Savoy, Savoie, from the Roman name, Late Latin Sapaudia. See sappinus (“type of fir”).
Uncountable when referring to the vegetable as a food category; countable when referring to individual heads of cabbage.