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I have a question Ask my question. I'd like to comment Post a comment. Leave a Reply Cancel reply Your email address will not be published. Savoy cabbage is a beautiful, crinkly leaved type of cabbage. It's tender when raw, so it's particularly good in slaw. Savoy cabbage leaves are also thinner than red or green cabbage leaves, so they work well as a low-carb wrap for tacos or sandwiches.
Napa cabbage is a unique variety because of its tall, barrel-shaped heads. They're quite a bit smaller than other heads of cabbage, and they're appreciated for their mild flavor and tender texture.
Napa cabbage leaves are frilly and delicate, so they're ideal in salads or stir-fries. This is also the type of cabbage that's often used for kimchi , a spicy, probiotic-rich Korean condiment. Cabbage is a calorie bargain. One cup of shredded raw cabbage has about 20 calories, 0 grams fat, 5 grams carbohydrates, 3 grams sugar and 0 milligrams cholesterol. It also has 1 gram protein, 2 grams fiber and milligrams potassium.
Cabbage is a good source of fiber and vitamin C. All cabbages, like other cruciferous vegetables, also contain a cancer-fighting compound called sulforaphane. Related: Health Benefits of Cabbage. Cabbage is a cool-weather crop, so you can get more than one harvest each year if you plant appropriately.
Most green cabbage varieties, for example, take about 70 days to grow. Peak season is late fall through winter, but spring cabbage is delicious and flavorful, too. Watch for pests. Cabbages are particularly attractive to some pesky bugs. Start seeds indoors 6 to 8 weeks before last frost, and plant outside 2 to 3 weeks before last frost. Place plants 12 to 24 inches apart in rows, and cover with mulch to help the soil retain moisture. Water 2 inches per week. Pin FB More. Cut in half or slice crosswise, depending on what you need for your recipe.
Add cabbage wedges. Cover and simmer 15 to 20 minutes, turning once. Roasted Red Cabbage with Caraway Butter. Simple Sauerkraut. Start with clean hands. Thinly slice cabbage quarters. Place in a large bowl.
Cabbage Slaw. Chicken Tacos in Cabbage. When the plants reach about 5 inches tall, thin the plants to give each cabbage room to grow. Make sure you retain this stem as it will provide extra texture to your dishes and has a wonderful, concentrated cabbage flavour. Give it a peel, then slice thinly or chop into chunks.
You can also use a whole cabbage in one go, so that nothing goes to waste. Make it the star of your meal by rubbing it in butter and herbs and roasting it whole in the oven and serving it with a few different veg as you would a piece of meat. Have a go at using your savoy raw, the inner leaves can be used as you would salad leaves.
Shred and combine with other crunchy veg and a punchy, creamy dressing to make a coleslaw. Or rip up and toss with blue cheese, walnuts, parsley, red wine vinegar and olive oil to make a delicious salad. Savoy cabbage is a classic vegetable - its attractive deep green colouring and crinkly leaves have ensured its popularity has never waned.
Savoy cabbages should have deep green, crisp outer leaves, becoming lighter towards the core. The leaves should be tightly packed together, and the overall cabbage should feel heavy for their size. Savoy cabbage is a very versatile brassica as it can be prepared and cooked in a multitude of ways. It suits simple cooking methods well — it is wonderful when blanched and finished off in a hot pan with a knob of butter and some pancetta and garlic, perhaps.
The leaves of Savoy cabbage are both attractive and fairly durable; they can be eaten raw in salads or used to wrap meat balls or Vegetarian haggis — a very British alternative to stuffed vine leaves. Simply trim down any thick, tough veins and then blanch the leaves for a couple of minutes if using to wrap. When cooked, the sweet, mildly earthy flavour pairs nicely with pheasant , guinea fowl or grouse.
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