There are many varieties of savoy cabbage that are also distinguished by color, for example the purple of Verona, the Paduan, the Wirosa, the Princess, the tardivo from Milan… In general, cabbage, like all cabbages, contain lipids, carbohydrates and proteins; they are rich in vitamin A, vitamin C, vitamin K and minerals, above all potassium, but also magnesium, phosphorus, calcium and sulfur; the latter is responsible for the characteristic odor that is released during cooking. Savoy cabbage is low in calories, 100 grams of product contain less than 30 calories.
The savoy cabbage season runs from late September to early April.
How to consume savoy cabbage
The best way to consume cabbage is to eat it raw. Of course it must be very fresh and very tender, but in this way you can fully benefit from all its wonderful qualities; it must be cut very thin and it is sufficient to season it with extra virgin olive oil and a pinch of salt and pepper or a handful of cumin seeds.
Sauerkraut is only the product of the fermentation of savoy cabbage. A few simple ingredients are enough to prepare them at home: savoy cabbage, salt and water. Once ready, must be preserved at most for a few days and, in any case, they should be consumed as soon as possible because, even if kept in the fridge, they quickly lose most of their probiotic qualities. Homemade sauerkraut must not be cooked in order not to deprive them of the beneficial enzymes they are enriched with during natural fermentation.
Sauerkraut contains a good amount of choline, a substance that helps regulate blood pressure and fat absorption. Moreover, thanks to their nature as products of lacto-fermentation, they help to preserve the balance of the intestinal bacterial flora.
The red-purple cabbage
A few years ago we saw little among the fruit stands, but now it is possible to find it quite easily even in large-scale distribution. The red cabbage has all the qualities of the white / green one but has an extra gear: the purplish red color, In fact, is due to the presence of anthocyanins, precious substances for the health of the organism thanks to antioxidant power. How do you cook? Exactly like the white or green one, but being more crunchy and very colorful it can make cabbage dishes more interesting.
A couple of recipes with purple cabbage
Side dish with purple cabbage
Ingredients: a purple cabbage, half a glass of water, two tablespoons of apple cider vinegar, a tablespoon of extra virgin olive oil, salt.
Preparation: After washing the cabbage thoroughly, cut it into thin strips and cook in a non-stick pan with water, vinegar, oil and a pinch of salt. It must cook over very low heat and with the lid on. It is ready in 5/7 minutes and remains crunchy. Those who want it more cooked can of course extend the cooking time by a few minutes. This side dish goes very well with sausages and hamburgers, with meat or vegetables.
Risotto with purple cabbage
Ingredients for people 4: 400 grams of red cabbage, 230 grams of carnaroli rice, a liter of vegetable broth, a small onion, a glass of white wine, salt and pepper.
Preparation: Prepare the vegetable broth. After having cut the cabbage into rather thin strips, finely chop the onion and let it dry with a drizzle of oil for a few minutes; add the rice and toast it; deglaze with a glass of white wine over high heat. Add the cabbage and cook by pouring a ladle of boiling broth at a time, stirring often. Season with salt and pepper and serve.
To learn more:
> How to cook cabbage
> All seasonal vegetables in January
> All seasonal fruit in January
> 3 side dishes with cabbage