A savoy cabbage is a type of winter cabbage known for its dark green, crinkled, and ruffled leaves, which are more tender and have a milder, sweeter flavor than other cabbages. It is versatile and can be eaten raw in salads or cooked in dishes like soups, stir-fries, and stews.
Key characteristics
Appearance: It has a loose, rounded head with crinkled and ruffled leaves that are often dark green and sometimes have a yellowish core.
Texture: The leaves are more tender and delicate than those of a white or red cabbage. When cooked, they become soft but still hold their shape.
Flavor: It has a mild, sweet, and earthy flavor.
Nutritional value: It is an excellent source of vitamin K and C, and a good source of fiber, manganese, and folate.
How to use savoy cabbage
Raw: Shred the leaves and add them to salads or coleslaws for a mild crunch.
Cooked:
Soups and stews: It holds up well in hearty, long-simmered dishes like soups and stews, adding a subtle sweetness.
Stir-fries: The leaves are great in stir-fries, where they become tender but remain slightly firm.
Sautéed: Sautéing slices in butter or bacon fat is a popular preparation.
Stuffed: Use the blanched leaves to wrap around fillings for dishes like stuffed cabbage rolls.
Braised: Braising the leaves with garlic and spices is another way to enjoy them.
Type
Root Vegetable
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