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Savoy Cabbage

Are a type of cabbage that is characterized by its crinkly leaves. It is a cool weather vegetable, and therefore it is often grown in the fall and winter. Savoy cabbage can be used in a variety of recipes, and it is a good source of vitamins A and C. Let’s take a closer look at this interesting vegetable.

History

Believed to have originated in the Mediterranean region. Introduced to England in the 16th century, and grown there ever since. They did not become widely available in the United States until the 19th century.

Nutrition

A good source of vitamins A and C. It also contains some dietary fiber, potassium, and calcium. One cup of cooked savoy cabbage (approximately 190 grams) contains the following nutrients:

• Vitamin A: 24% of the Daily Value (DV)
• Vitamin C: 64% of the DV
• Dietary Fiber: 5% of the DV
• Potassium: 8% of the DV
• Calcium: 6% of the DV

How to Cook Savoy Cabbage?

Used in many different recipes. Eaten raw, cooked, or fermented. Fermented savoy cabbage made into sauerkraut or kimchi. When cooking, it is important not to overcook it as this can cause it to become mushy. Some popular ways to cook include steaming, stir-frying, and including it in soup or stew recipes.

Conclusion:

Finally, a type of cabbage characterized by its crinkly leaves. In brief, Cool weather vegetable often grown in the fall and winter. Used in a variety of recipes and it is a good source of vitamins A and C. When cooking, it is important not to overcook it as this can cause it to become mushy. Try steaming, stir-frying, or including in soup or stew recipes for delicious dishes everyone will enjoy!

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