bage ▁is ▁a ▁winter ▁veget able ▁and ▁one ▁of ▁several ▁cab bage ▁vari eties . ▁It ▁is ▁thought ▁to ▁origin ate ▁from ▁England ▁and ▁the ▁Netherlands . ▁In ▁the ▁ 1 8 th ▁century , ▁it ▁was ▁introduced ▁into ▁Germany ▁as ▁" S avo yer ▁K ohl ". ▁It ▁is ▁named ▁after ▁the ▁Sav oy ▁Region ▁in ▁France . ▁ ▁It ▁has ▁cr ink led , ▁emer ald ▁green ▁leaves . ▁The ▁leaves ▁are ▁cr unch y ▁and ▁tender . ▁Kn own ▁cultiv ars ▁include ▁' S av oy ▁King ' ▁( in ▁the ▁US ), ▁' T und ra ' ▁( green ▁with ▁a ▁firm , ▁round ▁heart ) ▁and ▁' W inter ▁King ' ▁( with ▁dark ▁cr um ple d ▁leaves ). ▁ ▁Us es ▁ ▁Sav oy ▁cab bage ▁does ▁not ▁turn ▁into ▁m ush ▁when ▁cook ed . ▁It ▁has ▁the ▁same ▁flav or ▁and ▁appearance ▁as ▁regular ▁cab bage ▁when ▁cook ed ▁but ▁retain s ▁a ▁firm ▁texture ▁which ▁is ▁desired ▁in ▁some ▁reci pes . ▁Sav oy ▁cab bage ▁can ▁be ▁used ▁in ▁a ▁variety ▁of ▁reci pes . ▁It ▁pairs ▁well ▁with ▁red ▁wine , ▁app les , ▁sp ices , ▁hor ser ad ish ▁and ▁meat . ▁It ▁can ▁be ▁used ▁for ▁r oul ades , ▁in ▁ste ws ▁and ▁sou ps , ▁such ▁as ▁bor sch t , ▁as ▁well ▁as ▁ro asted ▁plain ▁and ▁dri zz led ▁with ▁o live ▁oil . ▁It ▁can ▁be ▁used ▁in ▁preserved ▁reci pes ▁such ▁as