Cooking Savoy Cabbage Step by Step

Cooking Savoy Cabbage Step by Step

Tips on cooking Savoy Cabbage

Cooking Savoy Cabbage is not a difficult task! Making savoy cabbage can be very simple. This recipe is for a family-friendly dish that you can cook quickly. I will guide you on how to prepare the dish by boiling, sautéing, and then baking it. Add your favorite spices to give it extra flavor! You will do all these by yourself and right in your kitchen.

Family style meals are healthier and more fun than eating on your own in the kitchen. If you’re cooking for kids, there’s nothing better than handing them melted cheese and telling them to dig in. Savoy cabbage is a close second, because it has fewer calories and a slightly less bitter flavor. The tightly-folded leaves are excellent for absorbing sauces and tenderizing when braised with meat or just covered with butter and salt. This dish pairs well with rice, couscous, or pasta.

What is a Savoy Cabbage?

Savoy cabbage is a member of the kale family. While it isn’t as well known or fashionable as its green counterpart, it has almost twice as many nutrients as common green cabbage. It’s nice and crunchy, so even toddlers will find it enjoyable. And you can substitute savoy for common green cabbage in any recipe

I’m so excited to share with you the entire process of cooking savoy cabbage recipe – you’re going to love it! Savoy cabbage has a unique flavor and texture, especially in comparison to green cabbage. The leaves have faint ribbing and are crinkled, giving them an interesting appearance. It’s usually sold in smaller pieces, so when you cut it the ribs stand up straight. Savoy cabbage is very delicious and quite healthy, too!

Cabbage is nutrient-dense vegetable rich in vitamins and minerals. Savoy cabbage is an all-around excellent source of vitamins, minerals, antioxidants such as caffeic acid, beta-carotene and vitamin C. Cabbage is commonly consumed raw or boiled, but can also be incorporated into dishes to create a variety of flavors. Follow the steps below to learn new methods of cooking savoy cabbage.

Benefits of Savoy Cabbage to your family

1.      Contains high levels of cancer fighting compounds

Savoy Cabbage was the most-requested vegetable to make it onto our list of 101 Best Health Foods. Savoy cabbage is a member of the cruciferous family of vegetables, which includes kale, broccoli and collards, Brussels sprouts and other commonly consumed greens.  Like other cruciferous veggies, savoy cabbage contains high levels of cancer-fighting compounds called glucosinolates. Glucosinolates have been shown to help reduce your risk of breast, prostate and colon cancers, as well as bladder, kidney and lung diseases. Beyond disease prevention, glucosinolates also boost your body’s ability to detoxify harmful chemicals that may be in your diet.

2.      Serves as a side dish

Savoy Cabbage is a great vegetable to use in side dishes and stews, and has many nutritional benefits.

Savoy cabbage makes a great addition to any meal, containing little calories and more nutrients than other more common cabbages. Its texture makes it easy to blend with other ingredients in recipes. Serve this cabbage raw in salads or cooked in soups or stir-fries for a healthy vegetable side dish that is sure to impress your family.

3.      Contains high levels of vitamin K and fiber

Savoy Cabbage is a delicate variety with green, crinkly leaves and an attractive shape that form in a spiral. Distinguishing features include white stems, sweet flavor and crisp texture. Savoy cabbage is also high in vitamin K and fiber, so eat your fill of this delicious and nutritious leafy green vegetable today!

4.      It has a lighter taste and flavor

Savoy Cabbage has all of the health benefits of cabbage in an easier to work with and more flavorful version. Not only is it great for a sauerkraut, but it is also amazing cooked in a dish or dipped in oil! It’s lighter tasting than green and red cabbage, which is great for those who dislike the strong and bitter flavor that come with red cabbages.

5.      Provides antioxidant protection

Cabbage is a vegetable that is typically available all year round. This cabbage is what’s known as Savoy cabbage, and is an heirloom cabbage variety that is often used for braiding and in recipes intended for two people or less. One of the greatest benefits of Savoy cabbage is that it contains a high amount of SOD, or superoxide dismutase, which is an enzyme that provides antioxidant protection in the human body, and can prevent cell damage associated with cancer from occurring. While regular green cabbage does contain this enzyme, Savoy varieties contain twice as much as their counterparts.

6.      Broad leaves which can be enhanced to various recipes

Savoy cabbage is a leafy green vegetable belonging to Cole crops. The vegetable grows well in growing season. It has crinkled leaves and the head of the cabbage fills up with white or green flowers. Cooking Savoy cabbage in varieties of recipes will enhances the taste and taste of your food.

Savoy is a tasty type of cabbage which is most widely used in the winter season. It comes in green to white colored leaves and has a sweet and mild taste when compared to other cabbages. The cabbage is not as hard as the green cabbage, but it can be eaten raw as well. The cabbage also features a shorter life span.

7.      Savoy cabbage can be eaten raw as salads

Savoy cabbage is a green that gets its name from the crinkled texture resembling ribbons or “savoy” edges. It can be used as regular cabbage in salads or cooked as suggested here.

8.      Sweet and delicate in flavor

Savoy cabbage has a green outside and white inside, which tend to be more fibrous than green cabbage. In some varieties, the leaves curl and in others they do not. Savoy cabbage is generally considered to be sweeter and more delicate in flavor than green or red cabbage. The rough ribs and crinkly-looking leaves give Savoy cabbage an interesting texture that is tender but crisp. Cabbage was cultivated thousands of years ago, with records indicating it was used by the Egyptians thousands of years ago!

Servings: 5-6 people

Prep Time: Save prep time and work with this savoy cabbage dish, which only takes 20 minutes to make.

Ingredients

  • 1 head savoy cabbage
  • 2 tbsp. olive oil or 85 g (3 oz.) butter
  • 500 ml (2 cups) chicken stock or 1 pound of ground beef, preferably chuck
  • 2 teaspoons sugar
  • 1 teaspoon dried mint leaves
  • 1 medium onion, finely chopped
  • Garlic clove,1 piece, crushed
  • 100 ml (1/2 cup) macaroni of your choice
  • salt and pepper to taste

Directions of cooking Savoy Cabbage

  1. First of all, we have to clean the Savoy cabbage well.
  2. Remove the outer leaves and cut off the bottom. Cut into quarters and remove a little core with a sharp knife or tomato corer. Now you will be able to remove loose leaves easily.
  3. Wash carefully again in fresh water and drain well before chopping
  4. Marinate the chopped cabbage for 5 minutes.
  5. On the other hand, we slice bacon into thin slices and cut them into pieces so they don’t stick together.
  6. Heat oil in a frying pan. 
  7. Add the onions and garlic to the pan and leave to fry on low heat for about 5 minutes.
  8. Fry them in a large pan with some oil until the fat is nicely crispy and brown but not burnt.
  9. When your bacon is ready, remove it from the skillet and set aside. Use the bacon fat remaining in the skillet to caramelize the onions and add another spoonful of butter. Put the cabbage back in, mix it up with everything else and season it with salt, pepper, nutmeg and a pinch of sugar. 
  10. Set it for about five minutes on high heat with a lid closed on a medium-high fire until lightly colored around the edges but still wilted in the middle (don’t turn it too often as this destroys crispiness).

Tips

A new take on a classic recipe. Save time with our Frozen Savoy Cabbage, no need to defrost or cut. Simply remove from packaging, drop in boiling water and cook according to package instructions–it’s that easy! Sauté in butter and season with salt and pepper to your liking

Savoy cabbage with bacon, lemon and garlic is a classic side dish that you can serve hot or cold.

This is a great side dish to go with beef, pork or chicken. It’s a familiar dish in German households and also often served with turkey.

Savoy Cabbage Nutritional Facts & Ingredients

Being a popular vegetable, cabbage is one of the healthiest vegetables to eat. It contains anti- carcinogenic properties and is said to have many munching benefits. This tasty recipe has a set of ingredients like rice noodles, eggs, and grated white radish in it that can not only offer you a lot of taste but also add to your nutrient intake.

Cabbage is a super food packed with nutrients and vitamins.  Savoy cabbage contains lots of fiber and vitamin K which helps to strengthen the heart and muscles and reduce high blood pressure risks.  It’s also packed with vitamin C, which helps the body absorb iron, an essential mineral for reproductive health, eye health, growth, development, tissue and bone building.

Conclusion

Savoy cabbage is a common winter cabbage with crinkled, dark green leaves. Unlike many other cabbages, it stores well into the winter months and also yields a little sweeter flavor when cooked. The nutritional value of savoy cabbage is remarkable. It is very low in calories because it contains a relatively large amount of water and its nutrients contain significant amounts of sulfur-containing compounds which have strong antioxidant activity, helping to fight free radicals that can damage cells.

If you want to present something new and unusual for the festive table, serve cabbages with sausages. This dish is juicy, tasty and nutritious.

This dish is delicious, crunchy and fresh. I served it as a side dish together with fried fish. The combination of the cabbage and shrimps was truly amazing. The cabbage and shrimp had mixed together nicely with onion in the pan, turning into a delicious dish in a very short time.

Related Recipes:

Useful Resources: Read more here……



Leave a Reply

Your email address will not be published.