Savoy cabbage (Brassica oleracea var. sabauda) is a tender-leaved cruciferous vegetable distinguished by its deeply crinkled green leaves, mild flavor, and delicate texture. Like other cabbages, it contains glucosinolates that can be converted into biologically active isothiocyanates and indole compounds when the leaves are chopped, shredded, or chewed. Savoy cabbage also provides vitamin K1, folate, fiber, vitamin C, and other protective plant compounds. Its tender leaves work especially well in slaws, salads, soups, sautés, cabbage rolls, and other dishes where a softer cabbage texture is preferred.