Green superfood: prepare savoy cabbage properly

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Savoy cabbage is low in calories, nutritious and really tasty! In addition, the cabbage is available in every season. Time to have the healthy vegetables on the agenda. We reveal how savoy cabbage is properly prepared.

Nutrients from savoy cabbage

Savoy cabbage belongs to the cabbage family and is rich in beneficial ingredients. In addition to vitamins A, D, E and B, savoy cabbage also contains valuable minerals such as potassium, iron and also folic acid and immune-boosting antioxidants. With just 26 calories per 100 grams, the cabbage vegetables are also super low in calories. Another important plus point: Like all types of cabbage, savoy cabbage contains a lot of fibre, which really gets our digestion going. The tender leafy vegetables are easier to digest than, for example, white cabbage.

Year-round season

Fortunately, these delicious, healthy vegetables are available almost all year round. Because savoy cabbage is almost always in season! The summer savory season starts in May and is lighter and milder in taste than the later variety. Winterwirsing is available from October and is characterized by its dark green color and its strong, intense aroma. In addition to pumpkin, cabbage belongs in the classic autumn and winter cuisine, because then dishes such as savoy cabbage roulades , savoy cabbage soup or the original savoy cabbage chips are on the table. Creamy sausage is a popular side dish for meat dishes. You cannot avoid a delicious cabbage dish in the cold season.

Purchase, storage and shelf life of savoy cabbage

When buying savoy cabbage, make sure that all of the cabbage is crisp and fresh. It also has a beautiful green color and the leaves break when you bend them. The cabbage also rustles a lot when you shake it. Older heads are also easy to spot because the leaves are wilted, limp and brown – so leave these heads behind! After buying or harvesting, savoy cabbage belongs in the refrigerator – in the vegetable drawer. It stays there for up to a week. However, this period also depends on the type of cabbage. In addition, you do not know how long the savoy cabbage has been lying in the supermarket, which is why it may be withered after about three days.

Tip: At the weekly market you can get goods that are grown regionally. It is always preferable, because the local farmers are supported and the vegetables have only short transport routes, which benefits quality and sustainability.

Prepare savoy cabbage properly

For a cabbage meal you can prepare the cabbage in different ways, whether for soups, cabbage rolls or in a salad – the vegetables are versatile. To keep the leaves nice and green and crisp, you should blanch them beforehand. To do this, put the leaves in boiling salted water for one to two minutes and then in an ice bath. Otherwise, the cabbage is processed as follows:

First remove the outer savoy cabbage leaves.
Halve the whole head with a large knife, then quarter and then remove the stalk.
Cut into strips, wash them off well.

The savoy cabbage can now be cooked in the classic way. Savoy cabbage can also be eaten raw, for example in smoothies or salads. However, when you do this, be sure to wash it thoroughly to remove snails, small bugs, and debris. However, there are also other ways to prepare the savoy cabbage:

Steam the savoy cabbage

Steaming the savoy cabbage is particularly gentle and nourishing. To do this, heat some oil in a saucepan and sauté a chopped onion. Then add the cut savoy cabbage strips. After five minutes, add about 130 ml of vegetable stock and let everything cook until the liquid has boiled away.

Bake savoy cabbage

Savoy cabbage from the oven is really delicious. It can be prepared in a similar way to oven vegetables or potato wedges. To do this, quarter the savoy cabbage and divide it again. After washing the wedges, they are placed on a baking sheet. Then they can be drizzled with olive oil and salt. Now cook for about 15 minutes at 200 degrees Celsius.

How do I avoid the savoy cabbage tasting bitter?

So that the savoy cabbage does not taste bitter, the stalk must be completely removed. Please also remove the outer leaves. The cabbage will also be milder if you blanch the leaves first. You can also add a good pinch of sugar to the cooking water.

This goes well with savoy cabbage

The tender vegetables go perfectly with hearty dishes such as casseroles, soups, stews or dishes with meat or fish. Savoy cabbage is also very good as an accompaniment to pasta or vegetarian dishes.

Nutmeg, caraway or curry are good spices with savoy cabbage. Thyme and coriander also give dishes with savoy cabbage an exciting note.

Tip: If you want to try to prevent flatulence after consuming savoy cabbage, it is best to season it with caraway seeds before consuming it.

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