Savoy cab­bage — region­al, ver­sa­tile, delicious

Savoy cab­bage is one of Germany’s most pop­u­lar cab­bage vari­eties due to its ver­sa­til­i­ty and ease of prepa­ra­tion. The green cab­bage head with curled leaves is avail­able region­al­ly and is offered all year round. With its numer­ous vit­a­mins, min­er­als and sec­ondary plant sub­stances, cab­bage has man­aged to get us through the cold sea­son fit and healthy for years. 

The ori­gin, prop­er­ties and his­to­ry of savoy cabbage

Savoy cab­bage belongs to the botan­i­cal fam­i­ly of cru­cif­er­ous plants and is part of the cab­bage Bras­si­ca genus. The cab­bage is avail­able for pur­chase through­out the year: From Octo­ber, the autumn or win­ter savoy cab­bage is avail­able in stores. Its leaves are quite wavy or curly and have a rich dark green col­or. In addi­tion, win­ter savoy is very robust, so it can with­stand even tem­per­a­tures of ‑15 degrees. Ripe autumn or win­ter savoy cab­bage has the typ­i­cal cab­bage aro­ma and tastes aro­mat­ic, spicy.

The sum­mer or ear­ly savoy, on the oth­er hand, has a more del­i­cate taste and a gen­tler aro­ma. There­fore, it is also used in gourmet kitchens. The leaves of sum­mer or ear­ly savoy are light green and less curly than those of autumn or win­ter savoy. The cab­bage heart is more whitish in the ear­ly and mid-ear­ly vari­eties while it is more yel­low in the fall/winter varieties. 

The cab­bage loves a warm and dry cli­mate and is now grown main­ly in Chi­na, India, Rus­sia and South Korea. How­ev­er, savoy cab­bage orig­i­nat­ed in the Mediter­ranean region. Large quan­ti­ties were first cul­ti­vat­ed in Italy in the 16th cen­tu­ry. How­ev­er, the cab­bage did not come to Ger­many until the 18th cen­tu­ry. Nowa­days, mature savoy cab­bage can reach a diam­e­ter of up to 25 cen­time­ters and a max­i­mum weight of 2 kilograms.

The ingre­di­ents of savoy cabbage

Savoy cab­bage pro­vides our body with many healthy ingre­di­ents. These include the min­er­als cal­ci­um, potas­si­um and iron, as well as folic acid and sec­ondary plant compounds.

Rich in vit­a­mins A, C, E and B vit­a­mins, savoy cab­bage is also a real vit­a­min bomb. The cab­bage gets its typ­i­cal taste from the mus­tard oils it contains. 

The effect of savoy cab­bage on our body

Savoy cab­bage is con­sid­ered a real health boost­er. The vit­a­min C sup­ports the body’s defense against infec­tions and strength­ens the immune sys­tem. The antivi­ral and antibac­te­r­i­al effect of the mus­tard oils offers addi­tion­al pro­tec­tion against colds.

In addi­tion, vit­a­min C is respon­si­ble for the for­ma­tion of con­nec­tive tis­sue and can, with suf­fi­cient sup­ply, pro­tect the cells from oxida­tive stress. This effect is sup­port­ed by the con­tained vit­a­min E: Vit­a­min E neu­tral­izes cell-dam­ag­ing oxy­gen mol­e­cules and is fur­ther­more ide­al for the pre­ven­tion of cer­tain cancers. 

Fur­ther­more, the con­tained B vit­a­mins have a pos­i­tive effect on the ner­vous sys­tem and pro­tein diges­tion. The vit­a­min A also con­tributes to the improve­ment of vision and skin appear­ance. Folic acid and potas­si­um, on the oth­er hand, serve to reg­u­late blood sug­ar and pro­mote cell for­ma­tion and cell division. 

Savoy cab­bage in the kitchen

Savoy cab­bage is often served as a veg­etable side dish with game, lamb, beef or pork. How­ev­er, it is also ide­al for stews, soups or cab­bage roulades. A recipe for deli­cious schnitzel and white cab­bage roulades can be found on our web­site. To retain as many of the healthy ingre­di­ents as pos­si­ble, savoy cab­bage should be steamed or braised dur­ing prepa­ra­tion. How­ev­er, if it is cut into thin strips, it can also be cooked on low for a short time with­out los­ing much of the ingredients. 

Pur­chase and stor­age of savoy cabbage

When buy­ing savoy cab­bage should make sure that the leaves look crisp and fresh. If the savoy cab­bage has brown spots or oth­er dis­col­orations, it is bet­ter not to buy. To check the fresh­ness of the savoy cab­bage you can slight­ly open the cab­bage head and shake it. If it rus­tles, this is an indi­ca­tion that the savoy cab­bage is still good. 

After pur­chase, savoy cab­bage should be stored in a dark and cool place. In the refrig­er­a­tor or cel­lar, the veg­etable can be stored for up to two weeks. How­ev­er, the longer it is stored, the more the vit­a­min con­tent decreas­es. You can also freeze the cab­bage, but for this the leaves must first be blanched in salt water.

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