Savoy cabbage has hardly any calories and is good for health. Why it is as healthy as it can be prepared and delicious recipes can be found here.
Savoy cabbage is in season all year round, but tastes particularly aromatic in autumn and winter. Vegetables are particularly tasty accompaniments to hearty dishes.
At a glance:
Healthy ingredients of savoy cabbage
Savoy cabbage is a popular type of cabbage in Germany. Of all types of cabbage, savoy cabbage contains the most glucosinolate (mustard oil). Glucosinolate stimulates the immune system, has antibiotic and antioxidant effects and possibly reduces the risk of certain types of cancer, such as colon cancer. Savoy cabbage has only 30 calories per 100 grams.
Strengthens the defense: Savoy cabbage contains many vitamins, especially vitamins C and E, which protect the immune system. One serving (200 grams) covers an adult’s daily requirement for vitamin C and has just 60 calories. Tip: If you cook savoy cabbage and have a cold, you should inhale some of the steam. This has an anti-inflammatory effect on the airways and so relieves colds.
Helps with rheumatism and gout: A savoy cabbage compress relieves joint pain. Roll the leaves flat so that the cabbage juice escapes. Secure to the painful area with a gauze bandage. Leave on for an hour. If the pain gets worse or the savoy cabbage turns brown, remove the compress immediately. Since savoy cabbage is low in purines, gout patients can eat a lot of it.
Stimulates blood formation: The spicy vegetable has a lot of folic acid. It is responsible for blood formation in the bone marrow. A lot of oxygen-rich blood gives us strength and energy.
Regulates blood pressure: Savoy cabbage contains a large amount of potassium. The mineral drains water and lowers blood pressure.
Storage, freshness and preparation
When you buy it, the outer leaves of the savory should look fresh and crisp. A tip from grandma: if the savoy cabbage rattles when shaken, it is fresh. A fresh savoy cabbage can be stored in the refrigerator for up to a week. The savoy cabbage must be washed thoroughly before preparation.
Savoy cabbage can be boiled, stewed, braised or even prepared raw as a salad. Classic savoy cabbage dishes are stew, roulade or casserole. Caraway is used for seasoning, so it is easier to digest and causes less gas.
Recipe: filled savory bags
for four persons:
- 4 leaves of savoy cabbage
- 4 slices of goat cream cheese
- 1 tbsp pine nuts
- 1 tbsp sunflower seeds
- 1 tbsp honey
- Ginger powder
- Chili powder
- Salt pepper
- 2 tbsp sunflower oil
preparation: Blanch the savoy cabbage in salted water for 30 seconds, then quench. Spread out the leaves, put goat cheese on top. Roast the seeds, mix with honey and spread over the top. Beat in the savoy cabbage, season and fry the pockets on both sides.
Pro Portion: about 86 calories
Recipe: savoy cabbage pan
ingredients for four persons:
- 1 kg of savoy cabbage
- 2 onions
- 400 g Mushrooms
- 2 tbsp rapeseed oil
- 150 ml vegetable stock
- 50 g pine nuts
- Salt pepper
Preparation: Remove the outer leaves of the savory and quarter lengthways. Cut out the stalk and cut the savoy cabbage crosswise into fine strips. Clean and quarter the mushrooms. Peel and halve the onion and cut thin rings. Heat the oil in a pan and fry the onions until translucent. Add the mushrooms and fry until the liquid has boiled away. Add the savoy cabbage and sauté briefly. Add the vegetable stock and steam everything for about 20 minutes. In the meantime, roast the pine nuts in a pan without fat. Season the savoy cabbage pan with salt and pepper and add the pine nuts.
Pro Portion: approx. 230 calories
Source: Lifeline | Das Gesundheitsportal by www.lifeline.de.
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