Savoy Cabbage

How to cook savoy cabbage & a quick recipe for the perfect side dish!

Winter is an unpleasant time for all the vegetable lovers. Eating seasonal is important as the fruits and veggies contain the biggest amounts of vitamins and minerals when ripened in their natural environment. In our previous article we featured the most famous veggie of the Autumn – Pumpkin. Now it’s time to introduce another round of yummy vegetable, packed full of nutrients and very important to fight the Winter blues. Please welcome Savoy Cabbage!

What’s the best way to keep all the healthy nutrients while cooking?

Here are some tips:

  • Eat Your Cabbage raw or lightly cooked, preferably simmering or sautéing, rather than long boiling and frying.
  • After chopping your cabbage and before cooking it let it rest for 5-10 minutes to help bring out its flavour.
  • Add some olive oil while preparing your dish for better digestion of vitamins A and K, which are soluble in fat

There are many ways you can use Savoy Cabbage in your kitchen! You can eat it raw as a salad, add it to a mix of veggies and simmer, add it to your favourite soup, or serve it as a side dish. You can also squeeze it out for a juice, or make your own fermented cabbage.

Our idea is to reap all the benefits of Savoy Cabbage and combine them with even more valuable components from garlic, olive oil and almonds for a perfect, nutritious side dish. Perfect accompaniment for any meat, fish as well as tofu and different vegan options. Super quick and yummy!

Simmered Savoy Cabbage with Almonds and Garlic:

savoy cabbage + ground almonds + olive oil + garlic + rosemary + lemon

In a film of olive oil simmer sliced Savoy Cabbage with 2 cloves of chopped garlic and a dust of rosemary until tender. When ready, take it out of the pan, add 1 tbsp. of extra virgin olive oil, and drizzle over a few drops of lemon juice. Mix well and finish with ground almonds on top.

 

Bon appetit,

edinburgh nutrition Team

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