Savoy cabbage: health benefits and harms

Savoy cabbage - a species of the Cruciferous family, is a "close relative" and a worthy competitor to white cabbage. This species was named after the small duchy of Savoy in Italy, where it was first grown. Also, the vegetable is often called "savoy", "curly" and "Italian".

This variety was grown for the first time in the early nineteenth century. This cabbage is in great demand and fell in love with many housewives from America and Western Europe. Unfortunately, in the CIS countries it has not gained popularity because of the myths that the Savoy is very whimsical in both growing and cooking.

What does savoy cabbage look like?

"Curly" cabbage differs from other members of the family at a glance. The leaves are less dense, without natural veins, saturated dark green in color and have a characteristic "curl" or "corrugation" at the ends. The head of cabbage, on the contrary, has a lower density and loose structure.

How Savoy cabbage differs from white cabbage

To taste Savoy cabbage is more tender and aromatic than white cabbage, does not have a characteristic stiffness due to the absence of veins. "Italian" cabbage is considered more useful than white cabbage, as it contains many healing elements. The energy value of "curly" cabbage is also significantly different. With a relatively equal number of calories and the content of carbohydrates and fats, Savoy stores almost twice as much protein and fiber and half as much sugar.

Composition and calorie content

Savoy cabbage has a huge amount of healing substances, such as vitamins E, A, C, B1, B2, B6, PP, beta-carotene, macrocells such as potassium, sodium, phosphorus, fluorine, iron, magnesium, calcium and iodine. As part of the vegetable, you can find fiber, sugar, mustard oils and volatile. The composition of the “Italian” cabbage is a storehouse of amino acids, carotene, carbohydrates, thiamine and pectin substances.

In the structure of this vegetable there is an antioxidant - glutathione. It strengthens and restores the immune system, stops the premature aging of cells and prevents carcinogens from affecting the body.

With such an impressive arsenal of nutrients, the energy value of Savoy per 100 g of product is only 28.9 kcal if you use a vegetable without heat treatment, and 24 kcal in a boiled state.

What is Savoy cabbage useful for?

General benefit

It is Savoy cabbage that favorably affects the restoration of immunity and the functioning of the nervous system, eliminates the risk of aging cells and the development of cancer, and helps to cope with stress and insomnia. “Curly” cabbage includes mannitol alcohol, which is used as a sugar substitute, in its rich in natural nutrients, which is very useful for people suffering from high blood glucose.

For women

1. Stabilization of the hormonal background.
2. Less chance of collagen loss by skin cells.
3. Weight loss due to low calorie content.
4. Reducing the number of rashes on the face, as well as improving the condition of hair.

For men

1. Prevention of prostatitis and prostate adenoma.
2. Increased stamina, strengthen muscles and physical strength.

During pregnancy

1. Ensuring the correct formation of the fetus.
2. Stimulation of the intestines.
3. Saturation with folic acid, necessary for bearing the fetus. With a lack of substance, a neural tube defect may appear.

When breastfeeding

1. Improving the quality of breast milk.
2. Improving digestion in mother and baby.

For kids

1. Noticeable improvement in appetite.
2. Saturation of the body with vitamins and strengthening immunity.
3. Stimulation of digestion, prevention of constipation.

For the elderly

1. Reducing the risk of heart attack or stroke, as well as the development of cancer.
2. Strengthening the heart and blood vessels.
3. Lowering blood pressure and cholesterol.

When losing weight

1. Continuous feeling of fullness
2. Decreased digestibility of carbohydrates.
3. Bowel cleansing.
4. Conclusion of excess fluid.

With diabetes

1. Soluble fibers slow down metabolism and maintain blood sugar levels.
2. The product increases the sensitivity to insulin in diabetics and suppresses the body's resistance.

Important: the glycemic index of savoy cabbage is 30 units.

Also, "Italian" cabbage can be considered as a means of prevention against cancer. Due to the content of chlorophyll in the product, which does not allow DNA molecules to mutate in the cells, this significantly reduces the risk of their transformation into malignant.

Traditional medicine recipes with savoy cabbage

1. In case of vitamin deficiency: 150 ml of fresh juice taken after meals once a day.
2. For obesity: mix 100 ml of squeezed cabbage juice and 100 ml of radish juice, add 20 g of honey and mix well. It is recommended to drink 200 ml half an hour before meals once a day.
3. Against a hangover: mix 250 ml of cabbage juice and 30 g of sugar. It is recommended to drink once a day in the morning.
4. In case of burns: attach fresh cabbage leaves to the burn site and hold for 1-2 hours.
5. With periodontal disease: it is recommended to rinse the mouth with freshly squeezed juice and water in equal proportions. Rinse after eating.

Application in cosmetology

When creating homemade cosmetics, women use freshly squeezed juice, as well as whole leaves of fresh cabbage.

1. To give freshness to the face, it is necessary to boil the leaves of "curly" cabbage, after which the resulting broth is decanted and cooled. Wipe the face and neck from one to three repetitions per day with a cotton pad dipped in broth. Suitable for all skin types (combination, dry, oily).
2. To care for oily skin, it is recommended to wipe the face with mixed in equal amounts of juices from the “savoy” and fresh cucumber.
3. To care for dry skin, it is necessary to dip a layer of cotton wool or gauze bandage in freshly squeezed juice of Savoy cabbage and apply to the face for 15-20 minutes. When drying, make a "mask" again. Before applying, it is recommended to treat the face with oily cream or sour cream. Repeat two or three times a week.
4. For owners of thin and split ends, it is recommended to rub a mixture of equal amounts of savoy juice, lemon and spinach into the scalp.
5. Freshly squeezed savoy cabbage juice from 4 to 5 times a day is recommended to wipe warts. Moisten wipes, cotton swabs or gauze dressings in cabbage juice and attach to a place with warts, apply a film on top and bandage overnight. Repeat daily.

Harm and contraindications

Despite all the benefits of Savoy cabbage, in some cases, its inclusion in the diet can be harmful. Savoy cabbage is contraindicated in such cases:

1. Gastroenterological diseases such as ulcers, gastritis and pancreatitis (due to the large amount of fiber).
2. Past surgery in the abdominal region or chest.
3. Thyroid problems.
4. Urolithiasis disease.
5. Tendency to diarrhea.
6. Children under eight months of age.

Cultivation and care

In stores or in the markets of the CIS countries, it is rarely possible to meet seedlings of Savoy cabbage.Seeds of an early variety of this species are bought in order to grow heads in the first half of July. Sprouts are sown in early March, and seedlings are planted in open ground from May 1 to May 10. For early sowing, its exact conditions are required. It is recommended to sow Savoy cabbage along with white cabbage. If in April the seeds are planted in open soil and covered with a film, then after 40 days the seedlings are planted on permanent beds.

For rapid seed growth, it is important to plant them shallow in the soil. The tops of seedlings usually break through a layer of earth already on the 5th day, provided that the temperature adheres to 12 ° C during the day and 2 ° C at night. It is recommended to soak the cabbage seeds in epin before sowing. Also, in the future, Fitosporin-M fertilizer should be applied as a top dressing for seedlings, which protects the plant from the disease of the "black leg". Seedlings should be planted in the soil along with white cabbage, the early variety is sown denser than the late. A distance of 30–35 cm between seedlings should be maintained. The place where the Savoy cabbage will be planted needs to be changed once a year. Kila is a disease that affects Savoy cabbage a little more often than other types of this crop.

Care of the seedlings is to feed the cabbage, loosen the soil in a circle and spud before the leaves are closed. After that, it will be enough to water the seedlings once a day. Plants are watered with humate to increase strength. During growth, “Italian” cabbage needs nitrogen fertilizers, and potassium-phosphorus fertilizers before heading out. A large amount of humus is added to the hole, and superphosphate and organic fertilizers are added to the soil. If aphids appear on the plant, then it is easily washed off with ordinary water with little help from the hands. A characteristic difference between Savoy cabbage is instability to frost and leaf gnaws. Heads that matured withstand temperatures up to -8 ° C.

Collection and storage

The cathedral of the first harvest of Savoy cabbage begins, when the weight of the heads of cabbage is 0.6 kg. Weight 2-3 kg - optimal for late harvesting. You need to trim the cabbage in the same way as white cabbage, leaving a pair of covering leaves on the heads of cabbage.

Storage requirements are practically no different from white. "Italian" cabbage is allowed to be stored at sufficiently low temperatures (up to -3 ° C) due to the lower density of the head and the high dry matter content. For storage, you should pack the vegetable in a plastic bag, wrap in cling film and place in the refrigerator. So the vegetable will not lose its freshness within three or four days.

Is it possible to freeze

You can freeze Savoy cabbage. To do this, prepare heads of cabbage without cracks, remove damaged or insect-affected leaves from them. Cut the cabbage, check for insects inside and then remove the stump. Boil savoy cabbage for 2 to 3 minutes and then cool in cold water. The next step is to let the cabbage drain well, after which it will be ready to freeze.

What can be cooked from savoy cabbage: recipes

"Italian" cabbage is versatile in cooking: it can be fried, stewed, baked or consumed without heat treatment, added to various vegetable salads. There are several factors to consider before cooking Savoy cabbage.

1. Before cooking dishes with heat treatment, cabbage leaves are recommended to first cool in cold water to a state of elasticity. Before slicing, pre-blanch leaves.
2. Timely cutting of leaves of savoy cabbage can lead to a softening of the structure, and the vegetable will lose its taste. Therefore, cutting it in advance is not recommended.

Recipes for making Savoy cabbage dishes are presented below.

Stuffed cabbage

In taste, this type of cabbage is much more tender than white cabbage, so cabbage rolls are even more tasty and juicy.

To prepare the dish you will need such components:

• Savoy cabbage - 500 g.
• Rice - 1 cup.
• Beef - 500 g.
• Pork - 500 g.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Salt.
• Ground black pepper.
• Bay leaf.
• Cabbage broth - 1 l.
• Tomato paste - 2 tbsp.
• Oil - 100 g.

Cooking:

1. First, prepare the cabbage, for this cut out the middle (cob) from the head so that only the leaves remain. Put in a pan with water, boil the cabbage until the vegetable is softer. This is done in order to easily later separate the leaves from the head of cabbage.
2. For dressing, peel onions and carrots; finely chop the vegetables into thin strips. Then fry in oil until soft and add tomato paste and cabbage broth. Simmer over low heat until soft.
3. To prepare the filling, boil the rice and twist the pork and beef in a meat grinder to the state of mincemeat. Combine the ingredients together, salt and pepper to taste.
4. Cut the leaves in half and remove the middle, put a spoonful of the mixture of rice and minced meat. Gently roll the cabbage roll in such a way that the edge where the cabbage leaf is thicker remains open.
5. Put a saucepan on medium heat and lay the remains of cabbage leaves on the bottom, lightly pouring onion and carrot gravy on top. Put cabbage rolls in a row on top of each other, spreading gravy between layers. Put a bay leaf on top of the last row of cabbage rolls and cover with a layer of cabbage leaves. Leave to simmer for 30 minutes. Serve stuffed cabbage with sour cream.

Fritters

Pancakes with sauerkraut, fried or steamed, are an excellent substitute for meatballs.

The following products are required for cooking:

• Savoy cabbage - 500 g.
• Onion - 2 pcs.
• Butter - 50 g.
• Chicken Egg - 1 pc.
• Greens (parsley, dill) - 3 bunches.
• Kefir - 200 ml.
• Flour - 200 g.
• Salt.
• Sugar.
• Ground black pepper.

Cooking:

1. To prepare the fritters, finely chop the Savoy cabbage (it is most convenient to do this with a special grater for shredding), add a teaspoon of salt, and well mash the vegetable until the juice appears.
2. Cut onions in half and finely chop into small cubes, then mix with cabbage. Add the egg to the resulting mass, add flour and add kefir, stirring the mixture to a state similar to a sticky dough. Rinse and chop the greens, then add to the rest of the ingredients. Salt and pepper, add a pinch of sugar. Shuffle again.
3. Melt the butter in a preheated skillet. Having formed medium-sized circles from the vegetable mass, put them in a frying pan, slightly press down with a spoon and fry for 2-3 minutes on each side. Serve with sour cream.

Braised Savoy Cabbage

Braised cabbage in its own juice, with the addition of vegetables, perfectly acts both as an independent dish and as an appetizer to the main one.

For cooking you will need:

• Savoy cabbage - 500 g.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Parsley - 1 bunch.
• Tomato paste - 1 tbsp.
• Salt.
• Ground black pepper.

How to cook:

1. To prepare stewed cabbage with vegetables, peel and chop the onion into thin half rings, then fry it until soft. Grate the carrots on a coarse grater and add stewed with onions in a pan under a closed lid. Cut the tomatoes into small cubes and pour them to the rest of the ingredients. Simmer this mixture for 5-7 minutes.
2. Chop the Savoy cabbage, prematurely removing the stalk, mix with salt and pepper and add the vegetables to the pan on top. Dilute the tomato paste with 100 ml of purified water and pour everything into the vegetable mixture.
3. Simmer the ingredients for 10 to 15 minutes over medium heat under a closed lid, remembering to stir occasionally. When the cabbage is soft, reduce heat to a minimum and simmer another 5 minutes. Serve the dish, sprinkled with chopped parsley.

Can savoy cabbage be fermented

Sauerkraut is one of the most beloved dishes of people from the CIS countries.Many housewives are wondering if it is possible to ferment varieties of white cabbage.

Savory cabbage is not so good for dishes with a long heat treatment, because it loses its structure more easily and does not have a crunch due to more tender leaves. Therefore, many prefer savoy cabbage cooked without a strong heat treatment, but this does not mean that it cannot be made sauerkraut or pickled. You just need to be prepared for the fact that the taste will be slightly different.

The choice of ingredient should be approached more carefully. It is allowed to fill in heads of cabbage of different sizes, but you should give preference to larger ones, weighing from half a kilogram. The base should be white, not have yellow inclusions and noticeable cracks. It is also important to look at leaves that lose moisture very quickly. If they look dry, then it is better to put such cabbage away.

Forks do not require special preparation before cooking, it is recommended to process them as soon as possible after purchase. Sliced ​​cabbage needs to be used in its entirety, because after a breach of integrity the head of cabbage may lose freshness in a couple of hours.

So how do you still salted Savoy cabbage? Below is a step-by-step recipe that will answer this question.

Sauerkraut with dill
To prepare the dish you will need such components:

• Savoy cabbage - 6 kg.
• Dill - 1 bunch of large size.
• Bay leaf.
• Ground black pepper.
• Peppercorns
• Salt - 110 g.

Cooking:

1. For cooking, wash savoy cabbage under running water, leave it to let the glass liquid, and then cut it. In order not to damage the structure of the head, it should be chopped with not very small pieces. After adding salt, squeeze the cabbage with your hands until a liquid appears - cabbage juice.
2. Dill cut into small pieces. Wash cranberries and leave to dry on a paper towel, then add berries and greens to the cabbage and mix thoroughly.
3. Put the cooked mixture tightly in a glass or wooden container with wide walls, put a few whole leaves on top. Put a plate with a flat bottom or a cutting board on the surface of the prepared ingredients, place something heavy weighing three or five kilograms on top. Fermentation begins on the third or fourth day, so you should leave the workpiece at room temperature for a given period.
4. Put the mixture from the container into a glass bottle when juice begins to form on the surface, which has a distinct smell of the salted ingredient. Fill the bottle to the very end, leaving a minimum amount of free space, and then cover and leave in the refrigerator.

How to eat savoy cabbage

Vegetables can be eaten regularly and several times a day, but everything should know the measure.

How much can you eat per day

A single meal of this vegetable should not exceed 200 g. If you want to lose weight, it is best to divide the consumption of Savoy cabbage throughout the day. Start your morning with a salad of Savoy cabbage in addition to other vegetables. A snack in the morning can be arranged with a glass of squeezed juice. Lunch and / or snack is advised no later than two in the afternoon, and it is recommended to use salted cabbage in these meals.

Do not risk eating salted vegetables at night because the salt inside such foods can lead to swelling. Dinner is recommended stewed or boiled dishes from the "savoy". There is a salad of fresh Savoy cabbage with vegetables or fruits, you need at least three hours before bedtime.

Can I eat at night

Scientists assure that before going to bed without fear, you can eat raw vegetables. The most useful option in this case is cabbage, because the “savoy” makes the stomach work faster, preventing it from prematurely “falling asleep”, without digesting the food completely.

The product is perfect for a snack in the evening, but it is worth remembering that nutritionists advise making the last meal no later than three hours before bedtime. Eaten in the evening, the product will only benefit, because the vegetable contributes to the accelerated metabolism and removes toxins.

People who used savoy cabbage before bedtime observed significant weight loss.The result is not long in coming, as the vegetable removes stagnant fluid from the body. Due to the large amount of magnesium and calcium, eating vegetables at night favorably affects the nerve cells of the body and relieves stress. Fiber helps to better digest food eaten during the day, and the presence of tartronic acid inhibits the process of converting glucose into fat. In addition to the benefits, raw cabbage, used for dinner, can also harm the body.

With excessive consumption of a vegetable or ignoring the time of the last meal before bedtime, cabbage can cause many unpleasant manifestations, such as painful sensations in the stomach, burning sensation behind the chest, spasm, bloating.

It is important for everyone to know the measure, because often even the most useful product, if consumed in excess, can be harmful and cause health problems.

Interesting Facts

1. Savoy cabbage, in addition to the more commonly used names “curly”, “Italian”, also bears the name “Milanese”. They called her so in honor of the city of Milan, whose lands were part of the county of Savoy.
2. Czechs and Poles call this type of cabbage "French" and prepare cutlets from it.
3. In one of the states of America, which is called New Jersey, it is prohibited to sell cabbage on Sunday at the legislative level.
4. The gardener of Louis XVI, who simply adored Savoy cabbage, was awarded the title of nobleman. He even had his own banner, which depicted three heads of cabbage and shovels that formed a cross.
5. There is a holiday dedicated to Savoy cabbage. Every year, in the small Italian city of Udine, locals and visitors gather for a celebration in honor of Savoy cabbage. According to popular belief, such a tradition came from Greco-Roman culture, where people worshiped the harvest and thanked the gods.
6. Savoy cabbage is a variety of white cabbage, but, unlike its “sister”, was bred artificially. Initially, selection specialists were attracted only by the appearance of the Savoy, and only after its useful features.
7. The most popular "Italian" cabbage was in Europe, such as Italy and France, and it is also very much loved in the United States of America. Most rarely, Savoy cabbage can be found in dishes of Asian countries, especially in South Korea, China and Japan.
8. Scott Robb grew record-breaking Savoy cabbage in 2012, the weight of the vegetable reached 62 kilograms of 700 grams.
9. The shape of Savoy cabbage resembles a human head, from which it received the name "kaputum", which in translation from ancient Greek means "head".
10. Savoy cabbage can withstand very low temperatures. The vegetable does not lose its beneficial properties, even if stored under snow.

Photo of savoy cabbage