and provides a recipe
Savoy cabbages are a type of cabbage with a deeply crinkled, dark green leaf. The leaves are fairly thick and waxy, which make them more resistant to damage and pests. In addition to their unique appearance, the leaves of a Savoy cabbage also have a mild, slightly sweet flavor that makes them ideal for cooking.
Savoy cabbages are one of the oldest types of cabbage, dating back to the late Middle Ages in Europe. They were popular in farms and cooking at the time, due to their versatility and long storage life. Since then, the cabbage has become a favorite around the world, thanks to its versatility and flavor-packed leaves.
Savoy cabbages are most often used in cooked dishes, rather than eaten raw. When cooked, the thick leaves hold up surprisingly well, making them ideal for sautéing, boiling, or steaming in a variety of recipes. The cabbage can also be added to soups, stews, and casseroles, or served as a side dish.
One of the most popular ways to prepare a Savoy cabbage is to make it into a creamy slaw. To make a slaw, start by cutting the cabbage into thin strips or small cubes. Combine it in a bowl with a generous amount of mayonnaise, a dash of white wine vinegar, and a sprinkle of sugar. Mix it all together and set aside for 30 minutes. This will give the cabbage enough time to soften and the flavors to meld together. For an extra special twist, add a pinch of celery seed or dill. The slaw keeps in the refrigerator for up to a week, making it a great make-ahead dish.
Another great way to use Savoy cabbage is in a stir-fry. Start by cutting the cabbage into thin strips. Heat a little sesame oil in a wok or large skillet. Add in strips of Savoy cabbage and cook for about 3 minutes, stirring frequently. Add in vegetables such as carrots, mushrooms, and bell peppers. Continue to cook for another 3-5 minutes until vegetables are tender. For extra flavor, add a few tablespoons of hoisin sauce or oyster sauce to the skillet and mix together. Finally, add in a few tablespoons of water and simmer everything together until cabbage is tender. Serve over steamed white rice.
If you’re looking for something a little different, try baking a Savoy cabbage tart. Preheat the oven to 350 degrees and grease a tart pan with butter. Cover the bottom of the pan with a sheet of refrigerated pie crust. Cut the Savoy cabbage into small cubes and toss with a tablespoon of olive oil. Spread the cabbage over the pie crust and top with a layer of Swiss cheese. Bake for 30-35 minutes, until golden brown and cheese is melted. Enjoy a slice as a hearty lunch or dinner option.
No matter how you choose to prepare it, Savoy cabbage is a great way to add flavor and nutrition to your meals. Its sweet, earthy flavor and crunchy texture make it the perfect ingredient for a variety of dishes. Try incorporating it into your next meal and be sure to savor the wonderful flavor!
If you have enjoyed a savoy cabbage as a side dish or in a recipe, you have likely not thought much about the journey it has made to get to your plate. From seed planting to hatching, growth and harvesting, to being sold in a grocery store, savoy cabbage — an impossibly crunchy and flavorful vegetable — undergoes a lot of work before it makes its grand appearance. From the point of view of a savoy cabbage, here's what happens on the journey from seed to your dinner plate.
Savoy cabbages are predominantly found in Europe and parts of Asia. Typically, farmers in the European Union and Asia grow savoy cabbages in well-irrigated fields. As with any other crop, the journey begins with seed planting. Farmers carefully select which type of cabbage seed to plant, and make sure the soil will properly sustain the cabbage's deep root system. If soil conditions are not optimal for the cabbage to grow, farmers may use compost, manure or other bio-fertilizers to make sure the cabbage will reach its full potential.
Once the farmer plants the seeds and ensures that the soil is just right, the seeds immediately start to absorb the mineral-rich soil and the necessary nutrients. Usually the seeds will take two to three weeks to germinate. The first few leaves to sprout are called cotyledons, which are nutrient-rich stem cells and will help the cabbage reach maturity.
As thesavoy cabbage continues to absorb soil, sunlight and water, the cotyledons start to be replaced by true leaves. At this point, many farmers will decide to thin out their crop by removing “off type” plants, or plants that don't look like other cabbages in the field. With careful selection, the plants that remain generally grow quite large, considering these are a type of brassica family and require more space to expand their stems and leaves.
The savoy cabbage needs to grow for about 80-90 days, which gives it plenty of time to develop its signature crunch and flavor. During this time, farmers will perform practices like crop rotation and mulching to protect their crop from pests and disease. To ensure a flush of nutrition during the warmest months of the year, farmers will fertilize their crop with nitrogen or other nutritional supplements.
Once the cabbage has fully matured, it is ready to be harvested. There are special harvesting tools specifically designed to cut off the heads of the cabbage, leaving the base of the stem intact so the crop can be sent off without any damage.
Once the savoy cabbages have been harvested, the farm must inspect them for any cuts or blemishes, as well as size and color, since these are characteristics that determine the overall quality of the vegetable when it arrives at the grocery store. After the inspection, the savoy cabbages are then sent off to a post-harvest facility to be washed and cleaned — an essential step that must take place before they are ready to be sold.
Savoy cabbages will usually be kept in a refrigerated warehouse and often, they are labelled with the country of origin. Next, they must be sent off to the grocery store. Transport vehicles must remain at near-freezing temperatures within the poultry range to prevent any damage or decay to the vegetable.
Once the savoy cabbages arrive at the grocery store, they are inspected and labeled with the expiration date so you know when to best use the cabbage. Ready for sale, the savoy cabbages can be stored for up to a couple of weeks, depending on the freshness, but many cooking prefer to use them within only a few days, as their crunch and flavor can quickly dissipate.
As you make your way through a savoy cabbage, you may find various colors (ranging from a creamy white hue to a bluish green) and the shape of its frilly leaves to be fascinating. In fact, the savoy cabbage is a favorite among chefs because of its ability to hold onto nutrients while its crunchiness gives it a delightful texture.
Savoy cabbage can be used raw, like in salads, or can be boiled, steamed, sauteed and even stir-fried. Before cooking, you must trim off any woody stems and then make sure to rinse the savoy cabbage under cold water to get rid of any dirt or sand.
Once you let the savoy cabbage dry, the vegetable can be prepped and cooked however you'd like. Plus, the leaves can be easily separated so the savoy cabbage can be added to recipes with soups and stews. In fact, savoy cabbage can also be stuffed with various fillings to create a satisfying dinner that is both hearty and healthy.
Whether it's enjoyed raw as part of a delicious salad or cooked into a unique dinner dish, savoy cabbage adds an extraordinary crunch, flavor and nutrition to every meal. After its seed is planted, the vegetable goes through a journey on the farm and eventually makes its way to you and your dinner plate. Through meticulous care and attention, farmers take care of the crop so you can enjoy it with confidence.
|Vitamin A||0.05 mg|
|Vitamin E||0.17 mg|
|Vitamin K||0.0688 mg|
|Vitamin C||0.031 grams|
|Vitamin B1||0.07 mg|
|Vitamin B2||0.03 mg|
|Vitamin B3||0.3 mg|
|Vitamin B4||0.0123 grams|
|Vitamin B5||0.19 mg|
|Vitamin B6||0.19 mg|
|Vitamin B9||0.08 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Aspartic Acid||0.197 grams|
|Glutamic Acid||0.445 grams|
|Total Sugars||2.3 grams||
|Palmitic acid (16:0)||0.01 grams||
|Total Saturated fatty acids:||0.01 g|
|Oleic acid (18:1)||0.01 grams||
|Total Monounsaturated fatty acids:||0.01 g|
|Linolenic acid (18:3)||0.03 grams||
|Linoleic acid (18:2)||0.02 grams||
|Total Polyunsaturated fatty acids:||0.05 g|