Why is savoy cabbage more expensive

One of the interesting things about a savoy cabbage is that the leaves' texture changes from the outer towards to the middle. The outer leaves are frilly, green and delicate, but the innermost ones are pale yellow, firm, and crisp.

That means the outer and inner leaves can be used for different things. Wrap the outer leaves around meats and grains and then simmer them in tomato sauce. As with all cabbages, savoy is delicious served raw in salads and slaws , where a blend of inner plus outer leaves will provide wonderful textural contrast. Savoy cabbage is a wonderful ingredient in soups, shredded and mixed with pasta, pickled and fermented to make sauerkraut , added to casseroles, and combined with roasted root vegetables.

To prep savoy cabbage, soak the whole head in water in hopes of dislodging any dirt, grit, or insects, but best is to take the leaves apart and rinse them separately. Discard any thick, woody stems from the outer leaves. Savoy cabbage has a mild, sweet, vegetal flavor with less of the peppery flavor associated with green and red cabbage.

Because of its relatively neutral flavor, savoy cabbage pairs equally well with salty and rich foods like pork, duck, and bacon as with mild fish and seafood. A gram serving of raw green cabbage is about 91 percent water, and provides 27 calories, 2 gram of protein, 6 grams of carbs and 3 grams of dietary fiber along with negligible fat. It is also a source of vitamin C and vitamin K.

Savoy cabbage is versatile and can be stuffed, grilled, braised, and used in salads. Here is a sampling of recipes that can be prepared using savoy cabbage, which highlight various cooking techniques.

Savoy cabbage can usually be found in the produce department of any supermarket. They can also sometimes be found at farmers' markets, especially in the spring and fall. Look for heads that are firm and heavy for their size. They should have a bright, fresh color and the outer leaves should not be brown or wilted.

Before cutting, store a whole unwrapped head of savoy cabbage in the crisper drawer of the refrigerator for up to 2 weeks. Once cut, wrap it tightly and store it in the crisper drawer and use it within 2 to 3 days. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for 5 - 8 minutes until tender but still crisp.

What is cabbage good for? In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds 2. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss 3 , 4 , 5. How long is cabbage good for?

Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer. What is the sweetest cabbage? Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage.

What is Napa cabbage good for? Health Benefits Napa cabbage contains many antioxidant plant compounds and is high in dietary fiber. Some scientific studies suggest consuming napa cabbage in a diet can help to protect the body from cancers and help to lower LDL levels. Napa cabbage is high in Vitamin C. It's also an amazing source for Vitamin K. How long does napa cabbage last?

A whole head of Napa cabbage will keep for a week or longer when stored unwashed in the fridge and sealed in plastic. How do you make cabbage from scratch? Steps to Make It Rinse the cabbage and cut it into 6 wedges. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes. Turn cabbage carefully and simmer about 8 minutes longer, or until tender.

They claim green cabbage is the most basic, and likely what people picture when they hear the word "cabbage. They suggest eating raw green cabbage thinly sliced in salads or slaws, and roasting or grilling thick wedges. Interestingly, red cabbage can be swapped for green cabbage in most recipes that simply call for "green cabbage" as the two are actually very similar in flavor and form.

Red cabbage's vibrant hue adds a nice pop to many dishes, but beware, this color can seep out, staining the other ingredients in your dish. Napa cabbage, also called Chinese cabbage, is more of an oval shape than red and green cabbages. Napa cabbage has tender, frilly, yellow-green leaves and a sweeter flavor.