Introduction:
The leaves of Savoy cabbage, also called Welsh cabbage or Savoy cabbage, are the most tender in the cabbage family. They are curly, dark green to yellow and hold together in a loose head. In addition to the typical cabbage flavour, savoy cabbage tastes aromatic and nutty.
Use/Preparation:
Blanched, young savoy cabbage can be used for salads. It is also suitable for steaming or braising, especially the older varieties. In addition, the curly cabbage tastes good in soups, stews, as a vegetable side dish, in casseroles, or as a roulade stuffed with minced meat or rice.
Health:
Savoy cabbage is rich in fibre, vegetable protein, vitamins and antioxidants. Particularly noteworthy is the vitamin C content and the amount of antioxidant plant substances. Regular consumption of savoy cabbage contributes to a large extent to the absorption of anti-cancer substances, the mustard oil glycosides. It also contains vitamin K, calcium, magnesium and iron.
Alternatives:
Kale is a cabbage with a similar spicy and earthy flavour and is also an excellent source of vitamins and minerals such as vitamin K, vitamin C and calcium. Other options include spinach, lamb's lettuce/green salad, chard, Brussels sprouts or turnip greens. These vegetables have different taste profiles than savoy cabbage, but are equally rich in nutrients and can be used as an alternative in some recipes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 32/133 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,05 g |
| Carbohydrates | 2,9 g |
| Sugar | 2,9 g |
| Protein | 2,8 g |
| Salt | 0,02 g |
