Cabbage (Approx 1.2kg)
Product Description
Cabbage is a large and dense, loose-headed green that is round to ovate in shape. Distinguished by its heavily textured, crinkled leaves, Savoy cabbage has ruffled edges with deep ridges spanning across the surface of the leaves. The outer leaves are the toughest as they protect the plant from the elements and are crunchy, firm, and heavily veined with dark green to light green coloring. The inner leaves lack exposure to sunlight and as a result are more tender, crisp, and delicate with pale green, yellow, to white hues. Savoy cabbage is crunchy with a slight elastic consistency and is mild, earthy, and sweet with subtle musky undertones.
Cabbage, botanically classified as Brassica oleracea var. sabauda, is a loose-headed variety with crepe-like, textured leaves that belongs to the Brassicaceae family. Also known as Choux de Savoie in French, Cavolo Verza in Italian, Milan cabbage, and Lombardy cabbage, Savoy cabbage is a winter vegetable that is known for its sweet, earthy flavor and unusual texture. There are many different varieties of Savoy cabbage, including Savoy King, Tundra, Winter King, Tardivo di Milano, Des Vertus, Ormskirk Late, and Savoy Ace. Savoy King is the most popular variety, winning the AAS or All-America Selections award in 1965 for outstanding growth characteristics and is favored for its versatility in both raw and cooked applications.
Nutrition Facts
For a Serving Size of 100 grams : Calories 110   ,   Calories from Fat 0.8(0%)
| % DAILY VALUE* | |||||
|---|---|---|---|---|---|
| Total Fat | 0.1 g | 0% | |||
| Sodium | 18 mg | 1% | |||
| Potassium | 170 mg | 4% | |||
| Carbohydrates | 6 g | 2% | |||
| Fiber | 2.5 g | 10% | |||
| Sugar | 3.2 g | ||||
| Protein | 1.3 g | 2% | |||
| Vitamin A | 1% | ||||
| Vitamin C | 60% | ||||
| Calcium | 4% | ||||
| Iron | 2% |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
Applications
Cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking, and stir-frying. It is considered the most versatile of all cabbages and can be used as a substitute for both western hard-heading types and Chinese loose-heading varieties. The frilly texture and mild, sweet flavor of Savoy cabbage can supplement slaws and salads when raw, and soups, stews, and curries when cooked. It can also be sliced thinly and mixed into pasta, stuffed with meats such as duck, sausage, or bacon and baked, or utilized as a wrap substitute for tacos or spring rolls. In addition to cooked applications, Savoy cabbage is popularly pickled and preserved for extended use as a condiment. Savoy cabbage pairs well with herbs such as sage, thyme, caraway, dill, and mint, horseradish, avocadoes, apples, onions, garlic, carrots, peas, corn, fennel, potatoes, nuts such as peanuts, almonds, and walnuts, and juniper berries. The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.
