View Product

Savoy Cabbage

Fruit

Description
Oval-shaped and rather delicate, Savoy cabbage produces crinkled and wrinkled crisp succulent leaves. The color ranges from light green to gray-green to bluish-green and may show a reddish tint. Mellow-flavored, its taste is mild, sweet and deliciously distinctive. So good to the taste buds and palate, in fact, that only a splotch of butter and a sprinkle of freshly ground pepper on cooked leaves are needed to delight the mouth.

Grow Region


Storage Temperature
Raw or cooked, Italian recipes are this cabbage's claim to culinary fame. Prized for its good flavor and considered the most versatile of the cabbages, casseroles, soups, stews and salads love its tasty presence. Cayenne pepper, dill weed, celery seed and allspice enhance flavor. Serve alone as a side dish. For a nutritious change of pace, shred cabbage for tacos instead of lettuce. Fish tacos served in San Diego favor cabbage over lettuce because hardy cabbage holds up better and offers more vitamins than iceberg lettuce. Make a savory Savoy cabbage soup. Pair with corn fritters. Pan-fry with cut up bacon, sliced onion and an unpeeled chopped apple. Add one-half cup celery and a half a head of thinly sliced or shredded Savoy cabbage; saut� four to six minutes until tender, stirring constantly. Just before serving, stir in one tablespoon caraway seeds. Serve with warm crusty bread. To prepare, core the head; cut into wedges. Bake, braise, microwave or steam. Do not overcook to maintain texture and visual appeal. To store, place unwashed cabbage in a plastic bag; refrigerate in crisper drawer preferably with high humidity. For best texture and flavor, do not store longer than three or four days.

Availability

Seasons/Availability
Savoy Cabbage is available year round with a peak season late autumn to early spring.

Nutritional Facts

Nutritious savoy cabbage is fat-free, cholesterol-free, high in vitamin C and contains some protein, iron and calcium. Low in calories, one-half medium head has about 25 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.