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savoy cabbage

 

Botanical name: Brassica oleracea convar. capitata var. sabauda


Wirsing

 

Just like the other species of cabbage, savoy cabbage originated in the Mediterranean region. In Germany it has been known since the 18th century. Today it is grown in Germany, England France, Italy, the Netherlands, Poland and Russia.


Availability


Savoy cabbage is available all year, but from September to December and in May and June it is particularly abundant, and in these months domestically harvested produce is sold.


Appearance, taste, characteristics


Savoy cabbage consists of yellowish-green curly leaves that, compared with white cabbage, do not close tightly to form such a firm head.

Sometimes the leaves have a light, natural waxy covering, which does not indicate a reduction in quality, however. Savoy cabbage is divided into early, summer, autumn and durable, and Advent varieties. It has a hearty, spicy cabbage flavour. Early and summer savoy cabbage is milder in flavour and requires less cooking time.


Ingredients


Savoy cabbage has appreciable amounts of vitamin C. Cabbages in general are rich in secondary plant substances, above all glucosinolates.

100 g contain:

Savoy cabbage,
fresh
Savoy cabbage,
cooked
Energie (kcal)
26
22
Wasser (g)
90
92
Eiweiß (g)
3
3
Fett (g)
< 1
< 1
Kohlenhydrate (g)
2
2
Ballaststoffe (g)
3
2
Vitamin C (mg)
49
23
Vitamin A (RÄ) (µg)
7
6
Folsäure (µg)
90
46
Kalium (mg)
252
128
Natrium (mg)
9
7
Calcium (mg)
47
46
Magnesium (mg)
12
7
Eisen (mg)
0,9
0,7



Harmful substances


Savoy cabbage has a relatively high nitrate content, about 1000–4000 mg per kilogram. The content of oxalic acid can be up to 10 mg per 100 g.


Quality criteria, optimal storage conditions


Fresh savoy cabbage has crisp leaves. It can be tested by shaking; if you hear a rattling sound it is fresh.

In comparison to white and red cabbage, savoy cabbage does not keep as well. This is because, due to its looser structure, there are more pockets of air between the leaves. Nevertheless, it will keep without any problem for a week in the refrigerator.


Form of consumption, use, processing, practical tips for preparation


It is unusual for savoy cabbage to be eaten raw; it is normally cooked or braised. After the outer leaves and the stem have been removed the cabbage can be cut into pieces.

For some dishes, however, such as stuffed cabbage, the leaves are used whole. Savoy cabbage can be used like white cabbage – as a side dish, for stews, or for soups. Deep-freezing is also a possibility after the cabbage has been blanched.

 

 

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