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Fresh savoy cabbage from the BEHR brand brings authentic flavor straight from Germany to your kitchen. This single-piece cabbage features beautifully crinkled leaves and a robust, savory taste with a subtle buttery note. Naturally packed with vitamins C and K, it is the perfect choice for classic cabbage rolls, hearty winter stews, or creative modern stir-fries.
Country of origin
Description
Fresh Savoy Cabbage – Delicately Wavy, Intensely Flavorful
The Fine Cabbage Leaf with Character and Tradition
Savoy cabbage, also known as Wirsing, captivates with its decoratively curled leaves, its strong, spicy aroma, and its fine texture. Whether gently steamed, braised, or as a rustic addition to a stew – Savoy cabbage brings hearty depth and a piece of authentic home cooking to your plate. At the same time, it impresses with valuable ingredients and its elegant versatility in modern recipes.
3 Reasons Why You Should Try Savoy Cabbage
- Spicy and full-bodied: Robust flavor with a fine, buttery note – ideal for creative and classic dishes.
- Rich in vital nutrients: Packed with Vitamin C, K, folic acid, and antioxidants – a true superfood among cabbage varieties.
- Fresh & regional: Directly from the field, freshly harvested and particularly tender – for best quality and intense flavor.
Savoy cabbage belongs to the cruciferous family and is one of the oldest cultivated cabbage varieties in Europe. Its characteristically curled leaves make it visually unique – its inner values impress with healthy ingredients and astonishing versatility. Even in the Middle Ages, Savoy cabbage was valued in monastery gardens – today it is experiencing a well-deserved comeback in modern kitchens.
How to Enjoy Savoy Cabbage Properly
Whether as creamy Savoy cabbage with roast, in fine lasagna layers, as a hearty filling in roulades, or in a curry stew – Savoy cabbage brings spice and structure. The outer leaves are perfect for wrapping, the tender heart leaves as a fine side dish. Tip: Briefly blanching preserves its beautiful color and crispness.



























