Useful properties, application, calorie content of Savoy cabbage. Savoy cabbage

Savoy cabbage- a plant of the cabbage family. The name of the vegetable is directly related to the county in Italy where it was first discovered. In America and Canada, this type of cabbage occupies a leading position in comparison with all others. U savoy cabbage there are no hard veins, and also she has a delicate taste and unusual aroma.

The outer head of this vegetable is light green in color, and closer to the middle it turns yellow. The shape is mainly round, sometimes oblong (see photo).

Beneficial features

Beneficial features The benefits of such a vegetable are possible thanks to its rich composition of microcomponents and vitamins. Savoy cabbage is used for dietary nutrition of sick people and children.. The vegetable is used as diuretic, bactericidal and antioxidant agent. In addition, this cabbage also has a positive effect on the functioning of the digestive system and also improves appetite. The substances contained in the vegetable normalize the functioning of the nervous system and also strengthen the immune system. In addition, savoy cabbage has a positive effect on blood and helps normalize blood pressure.

Savoy cabbage helps improve the functioning of the heart and blood vessels, since it contains calcium, potassium and phosphorus. This should be taken into account by older people and those who have suffered from diseases of the cardiovascular system.

Savoy cabbage is an ideal source of protein that young children simply need.

Thanks to the high content of ascorbic acid this vegetable will be useful for colds and insomnia.

Savoy cabbage also contains a rather rare vitamin U, which helps cope with liver diseases. The vegetable is rich in vitamin K, which has a positive effect on blood clotting, which improves wound healing, as well as the condition of teeth and bones.

Low calorie content and the presence of fiber determine the use of this vegetable in nutrition during the diet.

This product contains glutathione, the strongest natural antioxidant that has the ability protect the body from the effects of carcinogens, and it also prevents premature aging of cells. In addition, Savoy cabbage contains ascorbigen - a substance that protects the body from the development of various cancers, and also suppresses the growth of existing ones.

Use in cooking

For culinary recipes They use cabbage with a rounded and loose head that has wavy leaves. They eat cabbage like in fresh, and are consumed in cooked form. So, use fresh vegetables for cooking variety of salads, A boiled cabbage used for side dishes and first courses. The leaves can also be used for cabbage rolls and can also be stuffed various fillings. In addition, the vegetable is ideal for use in baking and for dumplings. Savoy cabbage should not be used for pickling.

Benefits of Savoy cabbage and treatment

The benefits of Savoy cabbage are due to its rich composition. So, due to the fact that the vegetable contains beckoning alcohol, which is used as a sugar substitute, doctors recommend that people with diabetes mellitus consume this food product.

This type of cabbage can be considered a preventive measure cancer diseases. This happens due to the fact that the product contains chlorophyll, which prevents DNA molecules in cells from changing, thereby reducing the risk of these cells becoming malignant.

Harm of savoy cabbage and contraindications

Savoy cabbage can be harmful to people who have recently undergone surgery on the abdominal cavity and chest. You should avoid eating this vegetable in case of acute gastritis and enterocolitis. There are also contraindications to the use of this cabbage for those who suffer from exacerbation of ulcers and increased acidity of gastric juice.

Savoy cabbage is the least common among its cruciferous counterparts. IN best case scenario The green blistered leaves of savoy cabbage are surprising. Savoy cabbage has a loose head, dark green leaves, sometimes with a yellowish tint.

Savoy cabbage differs little in its properties and agricultural technology from white cabbage. The requirements for climate, soil and watering are the same as for white cabbage. It should be noted that Savoy cabbage is more cold-resistant than ordinary cabbage and ripens a little earlier.

Savoy cabbage lowers cholesterol levels

Savoy cabbage, a member of the cruciferous vegetable family, which includes other types of cabbage: white cabbage, red cabbage, broccoli, cauliflower and Brussels sprouts, different kinds Chinese cabbage. In cabbage, the inner leaves are protected from sun rays, so they are much lighter. The most known species cabbage: white, red and savoy.

If the first 2 types have smooth leaves, then Savoy cabbage has leaves that are strongly corrugated, tousled, and yellowish-green in color. Red and white cabbage have a more defined flavor and crunchy texture, while Savoy cabbage has a softer and more delicate flavor. It can be compared to the taste of Chinese cabbage or Bok Choy.

Cabbage has a long life culinary history, and is one of the simplest, most accessible and popular vegetables. The cultivation of Savoy cabbage is attributed to the Italians. It was first cultivated in County Savoy. Here in Russia, white cabbage is more popular; it can be fermented, pickled, and can be stored well, but savoy cabbage is best consumed fresh; it cannot be preserved for the winter.

Health Benefits of Savoy Cabbage

Savoy cabbage is easier to digest than white cabbage. It has 2 times more protein and less fiber. In cooking, it is used in the same way as white cabbage, but with one condition - since Savoy cabbage is more delicate, it cannot be pickled, fermented or subjected to long-term storage. Its application is similar to Chinese cabbage or bok choy. Savoy cabbage is great for salads, soups, side dishes and casseroles.
Savoy cabbage is a rich source of vitamins, fiber, manganese, folic acid and protein. Savoy cabbage is also a good source of vitamins B6, B1, potassium, calcium and molybdenum. IN Lately More than 500 produced worldwide scientific research, dedicated medicinal properties cabbage and its health benefits. These data apply to all types of cabbage, but Savoy cabbage has its own advantages.

Antioxidant properties of savoy cabbage

Cabbage great source Vitamin C, it contains enough vitamin A, but if we talk about antioxidant properties, cabbage is in the forefront among vegetables.
Cabbage contains a large number of phytonutrients polyphenols, plant pigments, which are natural antioxidants.

Even white cabbage, the least colored cabbage (containing less pigment), contains 50 milligrams of polyphenols per serving (approximately 200g serving, 1 cup). Red cabbage is even more unique in this regard.

Without sufficient intake of antioxidants in food, our oxygen metabolism can be disrupted, as a result metabolic problems can arise, and this in turn can become a factor in the development of cancer.

Savoy cabbage and cancer prevention

Plants of the Brassica family contain the substance sinigrin, a complex organic compound.
Sinigrin is found in the seeds, leaves and roots of all cruciferous vegetables (mustard, radish, radish). The presence of sinigrin gives these plants a bitter taste.

Sinigrin is an active biological compound that has been shown in studies wide range properties, from antibacterial to anticancer. Currently, eating cabbage is a preventive measure in the prevention of oncological diseases.

Savoy cabbage and the cardiovascular system

Cabbage will support your cardiovascular system by lowering cholesterol levels. Eating cabbage will help lower cholesterol levels, regardless of whether it is cooked or raw. Recent studies have shown that best properties slightly steamed cabbage has. Such cabbage binds 17% more bile acids than raw cabbage.

Healthy way to prepare savoy cabbage

Scientists and culinary specialists agree that the healthiest way to prepare Savoy cabbage is by lightly frying or sautéing. This will ensure best taste and retains all the beneficial substances.

Eat important point, which should not be missed. When you cut or shred cabbage, before you start cooking, you need to let the chopped cabbage stand for 5 minutes and mash it a little.

Cabbage leaves are quite rough; when we cut cabbage, the plant cells are disrupted. When the cabbage plant cell divides, enzymes and nutrients become more active, and quite complex things happen in 5 minutes. chemical reactions, increasing the beneficial properties of cabbage, including anti-cancer properties.

For example, a savoy cabbage salad with ginger will provide you with vitamins while maintaining taste and aroma. Traditional way cooking makes the cabbage watery. To preserve all the beneficial substances and taste of savoy cabbage at its best and most in a healthy way cooking is the sauté method.

Take a stainless steel saucepan or a frying pan with a ceramic coating, pour 2-3 tbsp. any broth. As soon as the broth begins to boil and the first bubbles appear, add the prepared savoy cabbage, cover with a lid and fry for no more than 5 minutes, shaking constantly.

Ginger is an excellent addition to Savoy cabbage, and the benefits of ginger have long been known. Some varieties of savoy cabbage can be bitter, but don't let that stop you. Now you know that the bitterness of cabbage is provided by the substance sinigrin, which has anti-cancer properties. If you don't like the natural bitter taste, then rice or balsamic vinegar, ginger, sesame and rice can decorate your cabbage and neutralize the bitterness.

How much cabbage do we need?

You should definitely include savoy cabbage in your diet. Although this applies to all types of cabbage. It is an excellent source of vitamins, fiber, antioxidants and polyphenols that our body needs. At a minimum, to provide your body with all this wealth, you should eat cabbage 2-3 times a week.

Serving size is approximately 200 g. This could be a salad or a side dish. The best option will be used various types cabbage 4-5 times a week. Sav Oy cabbage goes well with oriental spices, with nutmeg nut or turmeric.

The main thing about savoy cabbage

Savoy cabbage lowers cholesterol levels. Cabbage prepared using the sauté method is especially useful in this regard.
New research shows that all types of cabbage: savoy, red and white cabbage contain varying amounts of sinigrin.
Sinigrin is a complex organic compound - glycosinolate, which gives a bitter taste and has antibacterial and anticancer properties.
All cabbage in general, but especially Savoy cabbage, is good source sinigrina.

Only raw or lightly fried cabbage retains maximum useful substances. Two minutes in the microwave destroys as many vitamins as 10 minutes of frying. If you want to receive maximum benefit When eating cabbage, it is better to cook Savoy cabbage using the sauté method.

Savoy cabbage looks elegant and appetizing - this is facilitated by beautiful corrugated leaves. Our article will tell you about the beneficial properties of this culture.

Description of Savoy cabbage

In our country, Savoy cabbage appeared in the nineteenth century, but was never able to gain widespread popularity. Despite the high taste qualities, it still loses to our favorite - white cabbage.

This culture received its name thanks to Savoy (this region is located at the very foot of the Alps). It was there that this type of cabbage was first grown, and over time it spread throughout the world - today this crop is very popular in Western Europe, the USA and Canada.

Like other representatives of the cabbage kingdom, Savoy cabbage belongs to the Cruciferous family. There is a cabbage and leaf form of this crop, but it is the first that is widely popular. By nutritional quality“corrugated” heads of cabbage are superior to white cabbage - one of the main advantages is the absence of hard veins. The color of Savoy cabbage can vary in green color (from light to dark shades).

Chemical composition of savoy cabbage

Savoy cabbage contains proteins, carbohydrates, dietary fiber and vitamins (A, B1, B2, B3, B5, B6, B9, K, E, C). This plant is rich in minerals: potassium, calcium, phosphorus, magnesium, iron, zinc, selenium, copper, etc. This crop contains mannitol - mannitol alcohol (it is used as a sugar substitute). This type Cabbage is low in calories: 100 g contains no more than 25 kcal.

Beneficial properties of savoy cabbage

Savoy cabbage is actively used in dietary nutrition(it is also included in the children's diet). This culture has bactericidal, diuretic and antioxidant properties. It improves the functioning of the digestive system, stimulates appetite, normalizes the functioning of the nervous system, improves blood composition, strengthens immune system and normalizes blood pressure in hypertension. Savoy cabbage is useful for vitamin deficiencies. Scientists recommend eating it for prevention oncological diseases. Savoy cabbage prevents changes in DNA molecules, thereby preventing the transformation of healthy cells into malignant ones. It can and should be included in the diet of people suffering from diabetes.

Methods for preparing savoy cabbage

In cooking, Savoy cabbage is used fresh or after heat treatment. Salads and side dishes are prepared from it, the corrugated leaves are stuffed, and also used to prepare first courses. For the winter in a limited number of ways: its pickled and fermented. It is stored fresh in the cellar - despite tender leaves, it is not inferior in keeping quality to other representatives of the cabbage kingdom.

Contraindications for eating savoy cabbage

Savoy cabbage is not recommended to be consumed after surgical operations on the chest and abdomen. It is contraindicated for pancreatitis, diseases thyroid gland, as well as in acute gastritis, enterocolitis, exacerbation peptic ulcer stomach and increased acidity gastric juice.

You won't go wrong if you decide on your site - this useful culture distinguished by high nutritional value and will definitely delight you with a variety of dishes.

Savoy cabbage is incredibly healthy and delicious vegetable. It has a lot of useful human body properties, therefore it is very popular. Some people don't know how huge the list of dishes that can be made with it is. If you are one of them, remember a few cooking recipes.

Beneficial properties of savoy cabbage

This vegetable crop was developed in the county of Savoy in Italy, which is why it received this name. It is worth noting that in Europe it is much more popular than here. Cabbage belongs to the sabauda varietal group. It is similar in taste to cabbage, but more tender and more aromatic. Its leaves are thin, corrugated, dark green in color, free of veins.What are the benefits of savoy cabbage?:

The vegetable is rich in vitamins C, PP, A, B6, E, B2, B1, potassium, sodium, phosphorus, magnesium, and calcium salts. It contains sugar, riboflavin, proteins, fiber, thiamine, mustard oils, carotene, phytoncides, ash substances, iron, amino acids, pectin substances, carbohydrates.
The vegetable contains glutathione. It is a natural antioxidant that helps strengthen the immune system and has a beneficial effect on nervous system, prevents aging.
Ascorbigen contained in cabbage leaves, prevents the development of malignant tumors.
The vegetable is good for diabetics. It also has diuretic effects and lowers blood pressure.
The product is low-calorie and contains substances that promote the burning of subcutaneous fat.

What to cook

The vegetable is very tasty, so in cooking it is widely used both raw and boiled, stewed, fried, baked. Ordinary and Lenten dishes fromsavoy cabbagewhich you can do:

cabbage rolls with chicken hearts, other fillings;
delicious salad from carrots in Korean style;
soup, borscht, cabbage soup, other first courses;
salads (Caesar, bean vinaigrette and others);
preparations for the winter;
cabbage fried in a pan with mushrooms and chicken;
pie;
head of cabbage, stuffed with minced meat from pork;
beef rolls;
lean cabbage rolls;
stew;
casseroles.

Savoy cabbage recipes

All dishes prepared with this delicious vegetable, incredibly delicious.Recipes with savoy cabbagevery diverse: yes holiday options and everyday, easy to perform and not so easy. If you are just getting acquainted with this vegetable, it is better to start with simple dishes, of which it is included without pre-heat treatment. Gradually you will improve and learn how to make impressive culinary masterpieces.

Stuffed cabbage rolls

Cooking time: 2-2.5 hours.
Calorie content of the dish: 3113 kcal.
Purpose: dinner.
Cuisine: European.

Savoy cabbage rollsIt is easier to cook than cabbage leaves, because its leaves are softer, more pliable, and there are no rough veins on them. They simmer over low heat tomato sauce, which gives a characteristic sourness. It is better to put rice in cabbage rolls boiled until half cooked, so that it “arrives” with the dish and does not turn the filling into a sticky porridge. You can use any minced meat you like.

Ingredients:

Savoy cabbage – 2 forks;
white pepper, salt;
carrots – 2 pcs.;
rice – 2 cups;
onions – 4 pcs.;
minced meat – 1.4 kg;
garlic – 4 cloves;
Bay leaf- 2 pcs.;
vegetable oil;
tomato paste – 200 g.

Cooking method:

Prepare your food. Cut the stalk from the head of cabbage. Dip the forks into salted boiling water for 5 minutes. Remove the softening leaves gradually. Do the same with the second plant.
Fry two chopped onions and carrots in oil.
Prepare the minced meat. Add a couple of onions minced through a meat grinder, garlic, undercooked rice, and a quarter of the roast. Salt and pepper.
Mix the rest of the frying with tomato paste, add a little water, and boil for a minute.
Form cabbage rolls, placing in each cabbage leaf mince and twist. Place tightly in a saucepan.
Fill with water, tomato paste and frying. Add bay leaf, salt and pepper. Place on the stove.
Bring the cabbage rolls to a boil, then turn the heat to low and simmer them for an hour and a half.

For the winter

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 590 kcal.
Purpose: snack.
Cuisine: Russian.

This wonderful healthy vegetable can be eaten not only in season, but also pickled or fermented for the winter. Using the technology presented below, you will be able to make approximately one three liter jar with the workpiece.Savoy cabbage recipes for the wintervery varied, it is made in a regular marinade, with cranberries, with dill. Please note that it is not recommended to store such a preparation for a long time.

Ingredients:

savoy cabbage – 2 kg;
black peppercorns – 10 pcs.;
salt – 200 g;
vinegar 9% - 0.6 l;
water – 2 l;
sugar – 120 g.

Cooking method:

Shred the forks. Grind the straw with 60 g of salt, compact it tightly into a jar, and leave it in the cold for several hours.
Cook the marinade. Boil the water. Add 140 g of salt and sugar to it. After all the grains have dissolved, remove from heat and pour in vinegar. Cool.
Remove the cabbage sticks from the jar. Squeeze out the juice. Place it back into the jar and fill it with cold marinade. Cover with plastic lids. Pickled cabbage preparation should be stored in the cold and dark.

Stewed

Cooking time: 45 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1649 kcal.
Purpose: lunch.
Cuisine: Russian.

Savoy cabbage stewedwith sausages – great hearty food, one serving of which will be wonderful second dish on dining table. Unlike white cabbage, it turns out softer and juicier. If you don't like sausages too much, you can replace them with the same amount of boiled or smoked sausage or even minced meat. If you don't know what to make from a vegetable, try the following recipe.

Ingredients:

salt – 1.5 tsp;
tomato paste – 270 g;
bay leaf – 3 pcs.;
onions – 3 pcs.;
tomato – 1 pc.;
water – 200 ml;
sausages – 7 pcs.;
zira – 0.5 tsp;
carrots – 1 large.

Cooking method:

Fry chopped onions, tomatoes and grated carrots in a saucepan until the color changes.
Chop with forks and add to vegetables. Pour in water and simmer until half the liquid has evaporated.
Fry sausages cut into rings.
Add to the saucepan tomato paste, spices. Stir and add sausages. Simmer the food under the lid for another 10 minutes.

Stuffed

Calorie content of the dish: 2878 kcal.
Purpose: dinner.
Cuisine: French.
Difficulty of preparation: high.

Stuffed savoy cabbage- an amazing and very interesting-looking dish. Most often, meat is used as a filling, although sometimes it is also made from fish and other vegetables. Stuff better than cabbage Savoy, not cabbage, because its leaves are much more tender. The dish is difficult to execute and not everyone can handle it. However, if you manage to do it, you will be simply amazed.

Ingredients:

Savoy cabbage - 1 fork;
salt pepper;
minced pork and beef – 0.5 kg;
egg – 1 pc.;
bacon - 4 slices;
milk – 0.1 l;
carrot – 1 pc.;
white bread – 2 pieces;
onions – 3 pcs.;
parsley - half a bunch;
garlic – 1 clove;
shallots – 2 pcs.

Cooking method:

Place the head of cabbage with the stalk facing up and use a knife to cut the tough part crosswise. Spread the leaves.
Place the forks, stalk side down, in a large saucepan. Fill with water and let simmer for about an hour. Add some salt. Do not throw away the water after cooking.
Remove the crust from the bread and pour in milk.
Chop 2 onions, crush the garlic. Chop the parsley. Chop the bacon. Add all these products to the minced meat, add salt and pepper, add the egg and mix thoroughly.
Take out the forks and place them stalk side down. When it cools down, pull all the leaves apart.
Place a little minced meat into each layer, gradually forming a head of cabbage. Wrap it in gauze or a napkin and tie it with kitchen thread.
Chop the shallots, carrots and the last onion coarsely and throw them into the water in which the fork was boiled. Place the cabbage there and place it on the stove.
When the water boils, turn the heat to low. Cook for an hour.
Remove the forks from the broth and place in an oven preheated to 180 degrees for half an hour.

In a slow cooker

Cooking time: 50 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 923 kcal.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: easy.

Savoy cabbage in a slow cookerIt’s even easier to prepare than in a saucepan or frying pan. IN next recipe The photo suggests stewing it with champignons. As a result, you will get easy and tasty dish, which can be consumed both independently and as a side dish. When cooking a vegetable in a slow cooker, it is very important not to overcook it, otherwise a bitter taste may appear.

Ingredients:

savoy cabbage – 1 kg;
pepper, salt;
onion – 1 large;
Provençal herbs – two or three pinches;
champignons – 15 medium;
vegetable oil– 100 ml;
garlic – 3 cloves.

Cooking method:

Chop the forks into thin strips. Chop onions and mushrooms.
Pour oil into the multicooker container. Turn on the frying mode. Add onions and mushrooms. Cook, stirring and keeping the lid on, for 8-10 minutes.
Add crushed garlic and cabbage strips. Salt, season Provencal herbs. Pour in a glass of warm water.
Set the “Stew” program and cook for 20-25 minutes.

Salad with crab sticks

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 1549 kcal.
Purpose: snack.
Cuisine: European.
Difficulty of preparation: easy.

Savoy cabbage salad with crab sticksIt comes out very fresh and unusual, like all dishes with this vegetable in its raw form. It is very easy to prepare and will definitely be appropriate for festive table, because it looks simply amazing. This salad is a real salvation for the hostess when guests unexpectedly appear on her doorstep. Remember how to cook it.

Ingredients:

Savoy cabbage – 200 g;
crab sticks – 180 g;
corn - 1 can;
boiled eggs – 3 pcs.;
cucumbers – 2 pcs.;
mayonnaise – 4-5 tbsp. l.

Cooking method:

Cut cucumbers, eggs, crab sticks identical cubes. Shred the fork.
Strain the liquid from the corn. Mix it with cucumber, egg, and chopsticks. Add cabbage.
Mix the salad with mayonnaise.

Casserole

Cooking time: 2 hours 15 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 2678 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: high.

If you want to surprise and delight your loved ones, then try preparing the following dish for them.Savoy Cabbage Casserolevery tasty and filling, it looks unusual and immediately attracts attention. It takes a long time to make and is not as easy as many other dishes, but you are guaranteed to be satisfied with the result. Remember how to prepare this delicious casserole.

Ingredients:

Savoy cabbage - medium head;
butter;
rice - half a glass;
breadcrumbs;
egg – 1 pc.;
salt pepper;
onion – 1 pc.;
sour cream – 3 tbsp. l.;
garlic – 2 cloves;
grated cheese – 2 tbsp. l.;
carrots – 1 pc.;
Ground beef– 0.5 kg.

Cooking method:

Take the forks apart and cook the leaves until almost done.
Chop onions and carrots. Fry until soft.
Cook the rice until half cooked. Mix it with minced meat, frying, crushed garlic, egg, add salt and pepper.
Grease the mold with oil and pat breadcrumbs. Place a few cabbage leaves on it so that they hang down.
Add minced meat and leaves alternately. When the filling is finished, close the casserole with the edges of the leaves that were left hanging.
Spread the casserole with sour cream and sprinkle with cheese.
Cook in an oven preheated to 180 degrees for an hour and a half.

Borsch

Cooking time: 2.5 hours.
Number of servings: 8-10 persons.
Calorie content of the dish: 2254 kcal.
Purpose: lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Red recipe borscht with savoy cabbagevery simple and not much different from the same with white cabbage. However, thanks to the addition of this vegetable, the first dish becomes more tender and tastier. There are no unusual products: potatoes, meat, onions and beets. You can add spices to borscht at your discretion; some people do not add anything at all except salt and pepper.

Ingredients:

beef – 0.6 kg;
salt pepper;
beets – 2 pcs.;
cloves – 3 buds;
potatoes - 3 medium;
allspice peas – 7 pcs.;
Savoy cabbage – 600 g;
dried celery root – 1 tsp;
onions – 2 pcs.;
bay leaf – 2 pcs.;
tomato paste – 5 tbsp. l.;
garlic – 1 clove.

Cooking method:

Cut the meat and place it in a saucepan. Add whole onions, bay leaves, celery, cloves, and peppercorns. Fill with water and let it cook.
After a quarter of an hour, put the grated beets into the pan.
Peel and cut the potatoes into cubes, after a few minutes add to the borscht.
Chop the fork thinly. Throw the straws into the pan when the potatoes are done.
Salt, pepper, add crushed garlic and tomato paste. Let the borscht boil, turn it off and remove from the heat.

With meat

Cooking time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 2712 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: medium.

If you prepare a dish likesavoy cabbage with meat, then you will provide yourself and your family members with delicious and hearty lunch or dinner. Beef stew With this vegetable it turns out very tender, and thanks to the bouquet of spices, also aromatic. This dish is very healthy for the body, so you can even include it in your children’s diet. Remember how to cook it and try it.

Ingredients:

Savoy cabbage - 1 large fork;
water – an incomplete glass;
beef – 1 kg;
salt – 2 tsp;
ginger root – 1 pc.;
bay leaf – 3 pcs.;
carrots – 1 large;
mustard beans - half a teaspoon;
zira – 0.5 tsp.

Cooking method:

Cut the meat into small pieces. Place it in a saucepan along with cumin, bay leaf, and mustard. Cover with water and simmer for about an hour.
Chop carrots and ginger root. Add to meat.
Shred the fork. Add to the dish 20 minutes after the carrots.
Add some salt. Simmer for another 40 minutes.

How to cook savoy cabbage tasty and simple - tips from chefs

Savoy cabbageAbsorbs oil strongly, so don't add too much.
It always cooks 5-7 minutes less than white cabbage.
Nuts go well with vegetables, soy cheese, meat, spinach.

Video

Composition and calorie content of savoy cabbage. Beneficial properties of vegetables from the Cruciferous family and rules of use. Recipes for dishes from this healthy vegetable, features of selection, storage and culinary processing.

The content of the article:

Savoy cabbage is vegetable crop, which is part of the Cruciferous family from the cabbage genus. The wild ancestor has not yet been identified, although there is a theory that the first wild species were found in Colchis, in the territory of modern Georgia. The first to cultivate Savoy variety peasants of the Italian county of Savoy, which is why the culture received its name. The heads are similar to white cabbage, but the ruffled, dark green leaves do not have rough veins and are milder in taste and sweeter. In its raw form, the variety is widely used by culinary specialists in the USA and Western Europe.

Composition and calorie content of savoy cabbage

The energy value of Savoy cabbage is low, so it can be safely introduced into the diet when losing weight or constantly monitoring its changes.

The calorie content of savoy cabbage per 100 g of product is 28.2 kcal, of which:

Proteins - 1.2 g;
Fats - 0.1 g;
Carbohydrates - 6 g;
Dietary fiber - 0.5 g;
Water - 90 g;
Ash - 0.1 g.

Vitamins per 100 g:

Vitamin A, RE - 3.3333 mcg;
Beta Carotene - 0.02 mg;
Vitamin B1, thiamine - 0.04 mg;
Vitamin B2, riboflavin - 0.05 mg;
Vitamin B6, pyridoxine - 0.2 mg;
Vitamin B9, folate - 18.5 mcg;
Vitamin C, ascorbic acid - 5 mg;
Vitamin RR, NE - 0.7992 mg;
Niacin - 0.6 mg.

Macroelements per 100 g:

Potassium, K - 238 mg;
Calcium, Ca - 15 mg;
Magnesium, Mg - 9 mg;
Sodium, Na - 20 mg;
Sulfur, S - 15 mg;
Phosphorus, Ph - 34 mg;
Chlorine, Cl - 47 mg.

Microelements per 100 g:

Aluminum, Al - 815 μg;
Boron, B - 100 μg;
Iron, Fe - 0.4 mg;
Iodine, I - 2 μg;
Cobalt, Co - 1 μg;
Manganese, Mn - 0.21 mg;
Copper, Cu - 135 μg;
Molybdenum, Mo - 10 μg;
Fluorine, F - 14 mcg;
Zinc, Zn - 0.29 mg;

Digestible carbohydrates per 100 g of product:

Starch and dextrins - 0.5 g;
Mono- and disaccharides (sugars) - 5 g.

Savoy cabbage contains antioxidants, phytoncides, acids and amino acid complexes.

The main beneficial properties of Savoy cabbage are due to the following substances:

Ascorbic acid improves immunity, increases iron absorption, and participates in the body's redox processes.
Potassium ensures water-salt metabolism, stabilizes heart rhythm, and prevents the development of tachycardia.
Molybdenum accelerates metabolic processes, stimulates the synthesis of enzymes that ensure the removal of purines, sulfur-containing amino acids and pyrimidines.
Aluminum is involved in the construction of bone and connective tissue, the formation of epithelium, and inhibits age-related changes.

Savoy cabbage juice improves immunity and is successfully used to combat obesity.

Savoy cabbage is relatively high in protein and low in dietary fiber, therefore it is recommended to include it in the diet at increased load.

Beneficial properties of savoy cabbage

In Europe, the beneficial properties of Savoy cabbage - its rich vitamin and mineral composition - were appreciated. They try to include it in the daily menu during the epidemic season and during rehabilitation after diseases that cause depletion of the body.

The benefits of savoy cabbage and dishes in which it is one of the main components:

Strengthens the immune system due to the high content of vitamin C (ascorbic acid).
Contributes to work circulatory system, stabilizes arterial pressure and has a beneficial effect on the nervous system.
It has a diuretic effect and prevents the development of edema.
Activates intestinal function and improves digestion, accelerates the removal of toxins from the body.
It has an antioxidant effect due to its high chlorine content, which accelerates the absorption of vitamin B12.
Slows down cell aging due to the high content of glutathione, an amino acid complex.
Normalizes blood glucose levels and stops the development of diabetes due to mannitol alcohol in the composition.
Fights obesity thanks to tartronic acid, which prevents the formation of fatty deposits from carbohydrates supplied with food.
Blocks changes in DNA structures, stops malignancy, and prevents the degeneration of cells of existing tumors.

With elevated progesterone levels and heavy menstruation, savoy cabbage salads should be included in the diet up to 4-5 times a week.

Savoy cabbage is very healthy for men. It prevents the development of prostatitis, increases libido, and restores sexual function.

Savoy cabbage is easily digestible, so it is recommended to include it in the diet of young children, the elderly and pregnant women. The vegetable contains folic acid, which stimulates the production of enzymes for carbon metabolism and is involved in the formation of new cells.

Harm and contraindications to eating savoy cabbage

Everyone can try dishes from a vegetable with a delicate and delicate taste, but it should be introduced into a regular diet taking into account the effect on the body.

The following diseases are contraindications to savoy cabbage in the diet:

Chronic pancreatitis. Savoy cabbage stimulates the production of enzymes, increasing the load on the organ.
For gastritis with high acidity. High ascorbic acid content increases secretion digestive juice, which contains hydrochloric acid.
With exacerbation of enterocolitis, peptic ulcer of the stomach and duodenum.
If there is a malfunction of the thyroid gland. In the pulp of the leaves high content iodine, which can destabilize the production of thyroid hormones.
If you are prone to diarrhea, stimulation of peristalsis aggravates the condition.

Savoy cabbage should not be included in the diet after surgery on the abdominal cavity and chest area. An increase in the amount of intestinal gases causes spastic contractions of the intestines, an increase in intra-abdominal pressure, which can provoke separation of postoperative sutures.

Recipes with savoy cabbage

When purchasing Savoy cabbage, you should consider in advance what dish you plan to prepare. For salads, you should choose large heads of cabbage - they are more juicy, and for hot dishes they are dense, medium in size.

Recipes with Savoy cabbage:

. Chop a small head of Savoy cabbage, add 2-3 red apples without peel, cut into strips, one onion and grated horseradish. Season with salt and juice of 1 lemon and corn oil taste.
Savoy cabbage salad with nuts. Finely chop the cabbage, mash to release juice, simmer without adding oil for 5-7 minutes over low heat. About a third of a glass walnuts and 2 garlic cloves crush, mix, add lemon juice 1 lemon, pepper and salt. Heat the corn or sunflower oil and, while it is hot, whisk. Stewed cabbage is mixed with nut dressing and pour in cooled whipped butter.
Stewed savoy cabbage seasoned with garlic. A medium-sized head of cabbage is finely chopped. In a thick-walled pan, fry the garlic - 2 tablespoons of sunflower oil and 3 crushed cloves of garlic. As soon as the garlic is fried, it will become nutty shade, pour shredded cabbage into a container, add salt and, stirring constantly, simmer for 5 minutes. The dish is served hot, with chopped parsley added to each plate.
Savoy cabbage soup. It is advisable to cook the soup based on beef broth, but you can also use chicken. Broth - 0.3 l - cook in advance, be sure to skim off the foam so that it doesn’t spoil it later delicate taste. Finely chop 300 g of Savoy cabbage and pour boiling water over it. Then divide the broth into 2 parts, set one aside, and simmer the cabbage in one for 15 minutes, adding oil. After the cabbage is cooked, it is crushed in a blender to a puree-like consistency. Fry flour and butter in a frying pan. Add the remaining broth to the puree soup, put it on the fire, add some salt and bring to a boil. Remove the boiling soup from the heat and season with milk or cream. This dish is served with garlic croutons, seasoned with fresh dill.
Stuffed savoy cabbage. Ingredients: 0.5 kg chicken meat, 3 medium heads of savoy cabbage, 2 onions, 100 g sour cream, 350 ml broth, 50 g butter, a bunch of fresh dill, salt and a mixture of peppers. The broth is cooked in advance. Finely chop the onion and fry it on vegetable oil, then passed through a meat grinder along with chicken meat, the minced meat is salted and pepper added. The heads of cabbage are washed and doused with boiling water to make the leaves softer. Carefully remove the stalks to create an even depression in the middle. Heat the oven to 180 degrees, grease the baking sheets with oil. Place minced meat into the heads of cabbage and place them on a baking sheet. Place the baking sheet in the oven and leave for 10 minutes. At this time, prepare the sauce - mix sour cream with broth and add a little salt. Take the baking sheets out of the oven, pour the sauce over the heads of cabbage, and place them back. In total, the dish is prepared for 45-50 minutes. Before serving, sprinkle with chopped dill.
Fish cabbage rolls. The dish is very healthy, it includes pink salmon and a large number of vegetables: savoy cabbage, onions, bell pepper, tomatoes, carrots, onion. Cabbage rolls are stewed in tomato juice. The whole head of cabbage is placed in salted boiling water and, when the leaves become soft, carefully separated from the stalk. Remove the bones from the pulp of fresh pink salmon and cut it into small even pieces and add some salt. Vegetables - onions, carrots and peppers - are chopped and fried on sunflower oil. Tomatoes are cut into slices. Stuffed cabbage rolls are formed as follows: on each flattened sheet, place 2-3 pieces of fish, a spoonful of fried vegetables and a piece of tomato, and wrap tightly. Place cabbage rolls in a thick-bottomed pan and pour tomato juice and place in the oven for 40-50 minutes. Served with sour cream.

The beneficial properties of savoy cabbage remain after heat treatment. But it is not recommended to store dishes in the refrigerator for a long time - it costs only enough to cook to eat during the day.

Savoy cabbage is one of the varieties of ordinary white cabbage, bred artificially. At first, breeders were interested appearance heads of cabbage - corrugated sheets, only then did they appreciate the beneficial properties of the vegetable.

The variety appeared relatively late - at the end of the 19th century, but only towards the end of the 20th did European culinary experts become interested in it. The first varieties were leafy; they began to grow Savoy cabbage in plugs 4-5 years after the first harvests.

Savoy cabbage has gained popularity in Italy, France and the USA, but in the former CIS, Korea, China and Japan it is rarely introduced into the diet. Meanwhile, Savoy cabbage can completely replace white cabbage in all dishes, and the benefits of such a diet will become much higher.

Savoy cabbage can be pickled and fermented for long-term storage, but it is impossible to preserve the beneficial properties of this type of preparation. When stored in a cold place, in the cellar, it should be used before mid-January, otherwise it will disappear.

The vegetable can withstand temperatures as low as -8 degrees, and can be stored not only in the cellar, but also under the snow. In this form, it better retains its beneficial properties, so in temperate latitudes the entire harvest can be left unharvested.

Before preparing hot dishes, savoy cabbage leaves should be kept in cold water, so that they become more elastic, and blanch in boiling water before slicing into salads. When preparing dishes, you need to take into account the peculiarities of culinary processing.

You should not cut salads in advance, they will lose their taste, the leaves will become bland, soft, and tasteless. The simmering time should be reduced by 10 minutes.

Currently, several varieties of Savoy cabbage are grown: “Golden Early” with heads of about 1 kg, “Yubileiny” with a smoky shade of leaves, “Mila1” and “Julius F1”, the heads of which can weigh up to 3 kg.

How to cook savoy cabbage - watch the video:

Savoy cabbage is very easy to choose. Excellent quality is indicated by the uniform color of the leaves and the absence of plaque on the head of cabbage. The heads of cabbage themselves are not very dense; when pressed lightly, they should crack a little. The stalk should be perfectly white when cut. The dryness of the outer leaves indicates that the vegetable was cut a long time ago and juicy salad It is no longer possible to cook from it. Fork should be stored in the refrigerator, tightly wrapped in cellophane, and used within 3 days.