Savoy

With their crinkled, delicate leaves, savoy cabbages are a delicious fresh eating cabbage.  I love them turned into a coleslaw or sauteed.  

  • Aubervilliers Cabbage (Brassica oleracea)

    Aubervilliers Cabbage (Brassica oleracea)

    Aubervilliers Cabbage (Brassica oleracea) Named for a suburb of Paris, this French heirloom gained global popularity in the early 1900s. Sweet, crunchy and mild, the Aubervilliers is an attractive, savoy-type cabbage that tastes excellent raw or...
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  • Savoy Cabbage (Brassica oleracea)

    Savoy Cabbage (Brassica oleracea)

    Savoy Cabbage (Brassica oleracea) This majestic Italian heirloom with its signature ribbed, deep green leaves is our favorite cabbage for cooking. Savoy does not have the aromatic pungency (sulfur) of other varieties. Sweet, nutty, and...
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  • Testa Di Ferro Cabbage (Brassica oleracea)

    Testa Di Ferro Cabbage (Brassica oleracea)

    Testa Di Ferro Cabbage (Brassica oleracea) Also known as an Ironhead Savoy, this mid-season Italian heirloom produces compact cabbages adorned with crinkled green leaves. Highly prized for its flavor, the Testa Di Ferro makes delicious coleslaw...
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