Cabbage - Savoy



Quick Facts

Availability: June-August
Quantity: Head
Use: Consumed raw or cooked
Grown: Field


Storage and Preparation

Short Term Storage: Cabbage can be stored in the refrigerator for up to two weeks.   Store cabbage unwashed in an open plastic bag or perforated bag in the refrigerator.
Preparation: Remove outermost leaves if decaying and wash. 


Pairings and Nutrition

Pairing: Cabbage can be eaten in many different ways.  It is delicious raw in a coleslaw type salad.  It is also good to eat steamed, sautéed, or braised.  A popular way so consume and preserve cabbage is to pickle it creating sauerkraut.
Nutrition: Cabbage is a good source of vitamin K, vitamin C, and fiber.


Savoy Cabbage Recipes


Roasted Savoy Cabbage
Ingredients:
  • 1 head Savoy cabbage
  • olive oil for cooking
  • fine sea salt
  • freshly ground black pepper
  • lemon juice
Directions:
  1. Preheat the oven to 400°F and grease a rimmed baking sheet.
  2. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and slice crosswise thinly.
  3. Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
  4. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
  5. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.

Cabbage Stir-fry
Ingredients: 
  • 1 onion, chopped
  • 2 green peppers, chopped
  • 1 small head cabbage, chopped or 1 bag shredded cabbage
  • 3 cloves garlic, chopped
  • 3 Tablespoons soy sauce
  • 1 Tablespoon sugar
  • 6 servings instant brown rice
Directions: 
  1. Cook onions, peppers, cabbage, garlic, soy sauce, and sugar in a large frying pan on medium heat until vegetables are tender.
  2. While vegetables are cooking, prepare rice according to directions on package.
  3. Serve vegetable mixture over cooked rice.
Additions:
Add 1/2 teaspoon dried ginger for added flavor.
Add other vegetables that you have on hand.
Try serving over barley instead of rice for a nutty taste and to increase fiber.