Cabbage is the main ingredient for some of our favorite foods like coleslaw and sauerkraut. But Savoy cabbage is different. It's crinkly with veined leaves, looking like cabbage's elderly cousin, so says the Nutrition Action Newsletter.
Savoy has a milder, sweeter taste and has no sulfury smell when cooked. It's also less dense than green cabbage, so it's easier to cut, and its thinner leaves cook more quickly. Its leaves are tender enough to eat raw in salads. The good news is that right now it is in season.
Just half a cup of cooked shredded leaves has 21% of a day's vitamin C, 13% of a day's vitamin A and 8% of a day's folate and all with only 20 calories.Not sure how to prepare it? Here's a suggestion. Stir-fry some sliced savoy in canola with garlic, ginger and scallions, then drizzle with toasted sesame oil and soy sauce.
Welcome to the cabbage patch, kids!
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