Baby Savoy Cabbage is one of the oldest vegetable plants and is native to Asia and the Mediterranean.
This "Baby Savoy Cabbage" was favored for its superior qualities and was grown in England in the 1500s.
The flavor of Baby Savoy Cabbage is milder than that of white or red cabbage.
Baby Savoy Cabbage tastes great in salads, soups and stews.
Raw or cooked, Italian recipes are this cabbage's claim to culinary fame.
Prized for its flavor and considered the most versatile of the cabbages, it can be added to casseroles,
soups, stews and salads.
Baby Savoy Cabbage is a source of indole-carbinol, a chemical which boosts DNA repair in cells and appears
to block the growth of cancer cells.