Savoy cabbage recipes: This versatile vegetable is so delicious

Savoy cabbage isn't as firm as white or red cabbage, yet it's crisp and, above all, delicate in flavor. Autumn and winter varieties have a more pronounced aroma than the mild spring savoy cabbage. In the kitchen, savoy cabbage is a healthy all-rounder: from a vegetable side dish to hearty meals like cabbage rolls, it's incredibly versatile. Thinly sliced ​​and eaten raw, it's also a vitamin-rich salad option during the winter months. It contains vitamins C, B6, E, and folic acid, as well as the minerals potassium, calcium, and iron. The beautiful, wavy savoy cabbage leaves can also be used for decoration. The cabbage itself makes a lovely container for dips and salads – a nice touch on a buffet.

This versatile vegetable is a winner as a side dish, with pasta, in casseroles or stews. We have the best recipes with savoy cabbage.

How to properly store and prepare savoy cabbage

Another special feature of Savoy cabbage is that it's available year-round. It's prized for its dark green, wavy, and crisp leaves, as well as its delicately spicy flavor. Generally, leafy cabbages don't keep as long as firmer cabbage varieties. With Savoy cabbage, it also depends on whether it's an early or late variety. Early varieties will keep for up to three days in the refrigerator, while late varieties will keep for about a week. You can also freeze Savoy cabbage. To do this, blanch the vegetable for 1-2 minutes in boiling salted water, then plunge it into cold water and drain well. Frozen, it will keep for about six months.

Preparing Savoy cabbage

• Remove the darker, outer leaves from the savoy cabbage.
• Then halve the savoy cabbage, then quarter it and remove the core.
• Cut the savoy cabbage crosswise into thin strips. Cut out and discard the thicker leaf ribs.

Preparing Savoy cabbage

Blanching: Blanching savoy cabbage for 1–2 minutes in salted water makes it more digestible. Blanching reduces bitterness and preserves the green color.

Sautéing: You can also sauté savoy cabbage in a pan. Sauté it in a little oil for about 5 minutes until it develops a delicious roasted flavor.

Raw: Sprinkle the Savoy cabbage strips with salt and knead vigorously for three to four minutes to make them more pliable. Then serve with vinaigrette or a dressing of your choice.