Known since ancient times, cabbage has many beneficial substances for the body: it is rich in fibre, beta-carotene, potassium and antioxidants. It also contains a good amount of phosphorus, sodium and many vitamins (A, B1, B2, C).

With a high water content (around 92%), it has very few calories (20 kcal per 100 g) and no cholesterol. The main ingredient in sauerkraut, it is also always present in Asian recipes.

A typical winter vegetable, Savoy cabbage is the main ingredient in many tasty and nutritious regional recipes, which should be tried at least once: from classic Savoy cabbage rolls stuffed with meat to pizzoccheri from Valtellina, from cassoeula with salami (stewed pork meat) to Valle d’Aosta soça (beef meat with potatoes, cabbage, fontina cheese and broth).

Rich in vitamins (especially A, C, D, K and B), as well as many minerals, Savoy cabbage is a very useful vegetable for keeping our immune system efficient, our skin healthy and our eyes and eyesight working properly.