Savoy cabbage can be used raw in salads or cooked in several ways. You can serve it as a vegetable dish or as an ingredient in roulades, soups, and stews. Savoy cabbage originated in the Mediterranean area. In the 18th century, it was introduced into Germany as “Savoyer Kohl.”
Savoy cabbage is considered the most versatile of all cabbages. The leaves are tender even when raw, and it readily replaces both western hard-heading types and Chinese loose-heading varieties. Savoy cabbage retains a firm texture when cooked, and complements soups, stews, and salads.
The outer leaves are large and heavily veined. They can be filled with a variety of ingredients, rolled, and steamed for roulades. The inner leaves are pale green to creamy yellow and are crunchy and delicious when chopped and added to salads.
Pair savoy cabbage with hearty seasonings like sage, thyme, caraway, horseradish, onions, and garlic.
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Look for cabbage that is heavy for its size with leaves that are unblemished and have a bright, fresh look. Heads should be compact and tight but will have a little more give to them because of the wrinkled leaves. Peak season for most cabbages in the Northern Hemisphere runs from November through April, but it is available year-round in most markets.
Fresh whole savoy cabbage will keep in the refrigerator for one or two weeks. The outer leaves should be kept intact without washing when storing since moisture hastens decay.
Savoy cabbage is very low in calories and provides fiber, vitamins A, K and B6, folate, potassium, manganese, thiamin, calcium, iron, and magnesium. 100g of raw savoy cabbage provides the daily requirement of vitamin C. Like all types of cabbage; savoy is rich in mustard oil glycosides.1
Savoy cabbage is shaped like conventional cabbage, but the leaves have a distinctively wrinkled appearance similar to Napa cabbage leaves.
Savoy can be difficult to grow as it is vulnerable to pests and diseases. It does best in full sun and is winter hardy, able to tolerate the cold, frost and snow. It can be left in the ground to overwinter.
According to Wikipedia, savoy cabbage is a variety of the plant species Brassica oleracea and is one of several cabbage varieties. It has crinkled, emerald green leaves that are crunchy and tender. Savoy varieties are milder-flavored than regular green or red cabbage, but they can be used interchangeably in recipes.
Savoy cabbage distinguishes by its heavily textured, crinkled leaves with saw-like leaf margins. Its outer leaves are its toughest as they protect the plant from the elements during the growing season. You can use savoy cabbage in a variety of recipes. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil. The crunchy and tender raw leaves are delicious in salads.
Known cultivars include 'Savoy King' (in the US), 'Tundra' (green with a firm, round heart) and 'Winter King' (with dark crumpled leaves).1