Savoy Cabbage

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.

Seed Planting

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.

Growth

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.

Harvesting

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.

Marketing

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.

Cooking

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.

Conclusion

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.