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- Q154013 subject Q15257736.
- Q154013 subject Q18581614.
- Q154013 subject Q7469413.
- Q154013 abstract "Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group) is a variety of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties.Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil.Cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look are signs of desirable quality. Whole cabbages are preferred whenever possible as pre-cut or preshredded cabbage has a greatly diminished vitamin content. Peak season for most cabbages runs from November through April in the Northern Hemisphere.Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and variety. Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly. It is necessary to keep the outer leaves intact without washing when storing since moisture hastens decay. Cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.".
- Q154013 thumbnail Savoy_Cabbage.jpg?width=300.
- Q154013 wikiPageExternalLink list?qlookup=11114&format=Full.
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- Q154013 comment "Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group) is a variety of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties.Savoy cabbage can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat.".
- Q154013 label "Savoy cabbage".
- Q154013 depiction Savoy_Cabbage.jpg.