Savoy cabbage
Savoy cabbage is a variety of Brassica oleracea with crinkled, deeply veined leaves and a milder flavor than smooth-leaved cabbages.
Brassica oleracea: A plant species that includes cabbage, kale, broccoli, cauliflower, and several other cultivated vegetables. Savoy cabbage is one cultivated form of this highly diverse species.
Stuffed cabbage: A dish made by wrapping a filling in cabbage leaves and cooking the parcels. Its broad, flexible leaves can be separated and wrapped around fillings.
Red cabbage: A cabbage cultivar group with compact heads and leaves colored red or purple by anthocyanin pigments. Its smooth, pigmented leaves contrast with Savoy cabbage's green, crinkled leaves.
Wirsing: A German name for Savoy cabbage, also used for dishes made with it. The name identifies Savoy cabbage in German-speaking food and horticultural contexts.
Cabbage: A leafy vegetable formed by a dense head of overlapping leaves, usually cultivated from Brassica oleracea. Savoy cabbage belongs to the cabbage group but has a distinctive leaf texture.
Cabbage soup: A soup in which cabbage is a principal ingredient, often cooked with other vegetables or meat. Savoy cabbage contributes a mild flavor and soft texture to cooked soups.
Napa cabbage: An East Asian cabbage, Brassica rapa subsp. pekinensis, with elongated heads and pale, crinkled leaves. It has a different species origin and elongated head shape despite its wrinkled leaves.
Savoy cabbage cultivar: A cultivated selection of Savoy cabbage maintained for traits such as maturity, head shape, or cold tolerance. Cultivars vary in leaf form and growing season while retaining the Savoy type's crinkling.
Crinkle: A folded or puckered surface texture formed by ridges and depressions. Its characteristic leaf surface is strongly crinkled.
Colcannon: An Irish dish of mashed potatoes mixed with cabbage or kale, butter, and often scallions. Chopped Savoy cabbage can supply the cabbage component in this potato dish.