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.
Sources:
https://www.aok.de/bw-gesundnah/ernaehrung-und-rezepte/wirsing-im-winter-gesund-lecker-und-vielfaeltig
https://www.gesundheit.de/ernaehrung/lebensmittel/gemuese/wirsing-krauses-blatt-mit-viel-aroma-und-vitaminen
https://www.edeka.de/ernaehrung/expertenwissen/1000-fragen-1000-antworten/warum-gilt-wirsing-als-so-gesund.jsp
https://www.apotheken-umschau.de/gesund-bleiben/ernaehrung/wirsing-vielseitiger-kohl-712975.html
