Savoy cabbage: useful properties and contraindications

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

This variety was first grown in the early nineteenth century. This cabbage is in great demand and loved by many housewives from America and Western Europe. Unfortunately, in the CIS countries, it has not gained popularity due to myths that "savoy" is very fastidious both in growing and cooking.

What does the Savoy cabbage look like

"Curly" cabbage differs from the rest of the family at a glance. The leaves are less dense, without natural veins, of a rich dark green color and have a characteristic "curl" or "crimp" at the ends. The cabbage, on the contrary, is less dense and has a loose structure.

How the Savoy cabbage differs from the white cabbage

Savoy cabbage tastes more delicate and flavorful than the white cabbage, it has no characteristic rigidity due to the lack of veins. "Italian" cabbage is considered healthier 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 content of carbohydrates and fats, "savoy" keeps almost twice as much protein and fiber and half as much sugar.

Composition and calories

Savoy cabbage has a huge amount of medicinal substances such as: vitamins E, A, C, B1, B2, B6, PP, beta-carotene, macronutrients such as potassium, sodium, phosphorus, fluorine, iron, magnesium, calcium and iodine. In the composition of the vegetable you can find fiber, sugar, mustard oils and phytoncides. The composition of "Italian" cabbage is a treasure trove of amino acids, carotene, carbohydrates, thiamine and pectin substances.

The structure of this vegetable contains an antioxidant - glutathione. It strengthens and restores the immune system, stops the premature aging process of cells and does not let carcinogens affect the body.

With such an impressive arsenal of nutrients, the energy value of "savoy" per 100 grams of product is only 28.9 kcal when using the vegetable without heat treatment, and 24 kcal when it is boiled.

What is the Savoy cabbage good for?

General benefits

It is Savoy cabbage that has beneficial effects on restoring immunity and nervous system function, eliminates the risk of cell aging and cancer development, helps to cope with stress and insomnia. "Curly" cabbage includes in its rich in natural nutrients alcohol mannitol, which is used as a sugar substitute, which is very useful for people suffering from high blood glucose levels.

For women.

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

For men

1. Prevention of prostatitis and prostate adenoma.
2. Increasing stamina, strengthening the muscles and physical strength.

Pregnancy

1. Ensuring the proper formation of the fetus.
2. Stimulation of the intestines.
3. Folic acid saturation, necessary for fetus. If the substance is deficient, a neural tube defect can occur.

When breastfeeding.

1. Improve the quality of breast milk.
2. Improved digestion of the mother and baby.

For kids

1. A marked improvement in appetite.
2. Saturate the body with vitamins and strengthen the immune system.
3. Stimulation of digestion, preventing constipation.

For the elderly

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

When losing weight.

1. Prolonged feeling of fullness.
2. Reduces the digestibility of carbohydrates.
3. Purification of the intestines.
4. The removal of excess fluid.

For diabetes mellitus.

1. Soluble fiber slows the metabolism and maintains blood sugar levels.
2. The product increases insulin sensitivity 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 preventive measure against cancer. Thanks to the content of chlorophyll in the product, which does not allow DNA molecules to change in the cells, which significantly reduces the risk of their transformation into malignant.

Recipes of folk medicine with Savoy cabbage

1. With avitaminosis: 150 ml of fresh juice to take after a meal once a day.
2. When 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 a meal once a day.
3. Against a hangover: mix 250 ml of cabbage juice and 30 g of sugar. Recommended to drink once a day in the morning.
4. With burns: apply fresh cabbage leaves to the burn area 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 proportion. Rinse after meals.

Applications in cosmetology

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

1. To give freshness to the face, you need to boil the leaves of "curly" cabbage, after which the resulting decoction is decanted and cooled. Rub one to three times a day on your face and neck with a cotton pad soaked in the decoction. Suitable for all skin types (combination, dry, oily).
2. To care for oily skin, it is recommended to wipe the face with the juices of "Savoy" and fresh cucumber mixed in equal amounts.
3. To care for dry skin you need to dip a layer of absorbent cotton or gauze bandage in freshly squeezed juice of savoy cabbage and put on the face for 15-20 minutes. When dry, make the "mask" again. Before applying it, it is recommended to treat the face with a fat cream or sour cream. Repeat two or three times a week.
4. For owners of thin and split hair, it is recommended to rub into the scalp a mixture of equal amounts of juice "Savoy", lemon and spinach.
5. Freshly squeezed juice of Savoy cabbage from 4 to 5 times a day is recommended to wipe warts. Napkins, cotton swabs or gauze bandages soaked in cabbage juice and apply to the spot with warts, over attach a film and wrap overnight. Repeat daily.

Harm and contraindications

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

1. Gastroenterological diseases such as ulcers, gastritis and pancreatitis (because of the large amount of fiber).
2. Abdominal or thoracic surgeries that have been performed.
3. Thyroid problems.
4. Urinary calculi.
5. Prone to diarrhea.
6. Children under the age of eight months.

Cultivation and care

In stores or markets in the CIS countries, you can rarely find seedlings of Savoy cabbage. Seeds of the early variety of this species are bought in order to grow cabbage in the first half of July. Sprouts are sown in early March, and seedlings are planted in the open ground from the first to the tenth of May. Early sowing requires its own exact conditions. It is recommended to sow Savoy cabbage together with white cabbage. If in April you plant the seeds in the open soil and cover with foil, then 40 days later the sprouts are planted on permanent beds.

For rapid growth of seeds, it is important to plant them shallowly in the soil. Seedling tops usually penetrate the soil layer already on the 5th day if the temperature is kept to 12°C during the day and 2°C at night. It is recommended to soak the cabbage seeds in epin before sowing. You should also subsequently apply Phytosporin-M as a seedling fertilizer, which protects the plant from the black leg disease. The seedlings should be planted in the soil together with white cabbage, the early variety is sown thicker than the late variety. You should keep a distance of 30-35 cm between the seedlings. 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 culture.

Seedling care consists of feeding the cabbage before the leaves close, loosening the soil in a circle and dip. 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 before the formation of the cabbage - potassium-phosphorus. Large amounts of humus are added to the hole, and superphosphate and organic fertilizers are added to the soil. If aphids appear on the plant, they are easily washed away with plain water with a little help from the hands. A characteristic difference of Savoy cabbage is its resistance to frost and leafhoppers. Cabbages that have ripened can withstand temperatures as low as -8°C.

Harvesting and storage

Start harvesting the first harvest of Savoy cabbage when the weight of the sprouts is 0.6 kg. A weight of 2-3 kg is optimal for late harvesting. Cut the cabbage in the same way as white cabbage, leaving a couple of closing leaves on the cabbage.

Storage requirements are almost the same as white cabbage. "You can store Italian cabbage at quite low temperatures (down to -3°C) due to the less dense head and high dry matter content. For storage you should pack the vegetable in a plastic bag, wrap it in cling film and place it in the refrigerator. This way the vegetable will not lose its freshness for three or four days.

Can I freeze it?

Savoy cabbage can be frozen. To do this, you need to prepare the cabbage without cracks, remove the damaged or insect-infested leaves. Cut the cabbage, check for insects inside and then remove the core. Boil the cut savoy cabbage for 2 to 3 minutes and then cool in cold water. The next step is to allow the cabbage to drain well, after which it will be ready for freezing.

What you can make with Savoy cabbage: recipes

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

1. It is recommended that cabbage leaves be first cooled in cold water until firm before cooking with heat treatment. Before slicing, the leaves should be pre-blanched.
2. Slicing the leaves of the Savoy cabbage in time can lead to softening of the structure, and the vegetable will lose its taste. Therefore, slicing it in advance is not recommended.

Recipes for cooking with Savoy cabbage are presented below.

Cabbage rolls

In terms of taste, this type of cabbage is much more delicate than white cabbage, so the cabbage rolls turn out even more tasty and juicy.

To prepare the dish you will need the following components:

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

Preparation:

1. First, prepare the cabbage, to do this, cut out the middle (core) of the cabbage so that only the leaves remain. Put in a pot with water, boil the cabbage until the vegetable becomes soft. This is done in order to easily separate the leaves from the cabbage in the future.
2. For the dressing, peel the onion and carrot; finely chop the vegetables in thin strips. After fry in oil until soft and add the tomato paste and broth from the cabbage. Braise on low heat until soft.
3. To prepare the stuffing, boil the rice and mince the pork and beef with a meat grinder. Mix the ingredients together, season with 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. Carefully twist the dove so that the edge, where the cabbage leaf is thicker, remains open.
5. Put a pan on medium heat and put the rest of the cabbage leaves on the bottom, sprinkling the onion and carrot gravy lightly on top. Place the stuffed cabbage rolls in rows on top of each other, sprinkling the gravy between each layer. Place a bay leaf on top of the last row of cabbage rolls and cover with a layer of cabbage leaves. Leave to stew for 30 minutes. Serve stuffed cabbage rolls with sour cream.

Fritters

Fritters with cabbage, fried or steamed, are a great substitute for meat cutlets.

Preparation requires the following products:

• Savoy cabbage - 500 gr.
• Onions - 2 pcs.
• Butter - 50 gr.
• Chicken egg - 1 egg.
• Greens (parsley, dill) - 3 bundles.
• Kefir - 200 ml.
• Flour - 200 gr.
• Salt.
• Sugar.
• Ground black pepper.

Preparation:

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, mash the vegetable well until the appearance of juice.
2. Cut the onion in half and finely chop it into small cubes, then mix together with the cabbage. In the resulting mass, add an egg, pour flour and kefir, mixing the mixture until it resembles a sticky dough. Rinse and finely chop the greens, then add them to the rest of the ingredients. Salt and pepper, add a pinch of sugar. Stir again.
3. Melt the butter in a preheated frying pan. Form the vegetable mass into medium-sized circles, place them on a pan, lightly press with a spoon and fry on each side for 2-3 minutes. Serve with sour cream.

Stewed Savoy cabbage

Cabbage stewed in its own juice, with the addition of vegetables - great as a separate dish, and as an appetizer to the main.

To prepare you will need:

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

How to cook:

1. To prepare braised cabbage with vegetables, peel and slice the onion in thin half rings, then fry it until soft. Grate carrots on a coarse grater and add to stew together with onions in a pan under a closed lid. Cut tomatoes into small cubes and add them to the rest of the ingredients. Braise this mixture for 5-7 minutes.
2. Shred the Savoy cabbage, removing the core beforehand, mix with salt and pepper and add on top of the vegetables in the pan. Dissolve the tomato paste with 100 ml of purified water and pour everything into the vegetable mixture.
3. Stew the ingredients for 10 to 15 minutes over medium heat under a closed lid, remembering to stir occasionally. When the cabbage becomes soft, reduce the heat to low and stew for another 5 minutes. Serve the dish, sprinkling chopped parsley on top.

Can I Sour Savoy Cabbage

Sauerkraut is one of the most favorite dishes of people from the CIS countries. Many housewives wonder if it is possible to sauerkraut varieties of white cabbage.

For dishes with a long heat treatment Savoy cabbage is not so well suited, because due to the more delicate leaves it loses its structure more easily and has no crunch. Therefore, many people prefer Savoy cabbage cooked without a lot of 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 taken more carefully. It is allowed to pickle sprouts of different sizes, but you should give preference to the larger ones, weighing half a kilogram or more. The base should be white, without yellow flecks and visible cracks. It is also important to look at the leaves, which lose moisture very quickly. If they look dry, then such cabbage is better to put away.

Forks do not require special preparation before cooking, it is recommended to process them as soon as possible after purchase. Cut cabbage should be used whole, because after breaking the integrity of the cabbage can lose its freshness in a couple of hours.

So how do you pickle savoy cabbage? Below is a step-by-step recipe that will answer this question.

Pickled Savoy cabbage with dill
To prepare the dish, you will need the following ingredients:

• Savoy cabbage - 6 kg.
• Dill - 1 large bundle.
• Bay leaf.
• Ground black pepper.
• Ground pepper.
• Salt - 110 gr.

Preparation:

1. To prepare the Savoy cabbage should be washed under running water, leave to drain the liquid, and then slice. Shred it not too finely, so as not to damage the structure of the cabbage. After adding salt, squeeze the cabbage with your hands until the liquid appears - cabbage juice.
2. Dill cut into small pieces. Cranberries are washed and left to dry on a paper towel, then add the berries and herbs to the cabbage and mix thoroughly.
3. Densely put the prepared mixture into 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, put something heavy weighing three or five kilograms on top. Fermentation begins on the third or fourth day, so it is worth leaving the blanks at room temperature for this 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 salty ingredient. Fill the bottle to the end, leaving a minimum amount of free space, and then cover and leave in the refrigerator.

How to eat savoy cabbage

The vegetable can be eaten regularly and several times a day, but you should know everything in moderation.

How much you can eat per day

A single meal of this vegetable should not exceed 200 g. If you want to lose excess weight, it is best to divide the consumption of savoy cabbage during the day. You should start the morning with a salad of savoy cabbage in addition to other vegetables. Snack in the morning can be arranged with a glass of squeezed juice. Lunch and/or snacks are advised no later than 2 p.m., and salted cabbage is also recommended at these meals.

Do not risk eating salty vegetables at bedtime, because the salt inside such foods can lead to edema. Dinner is recommended with stewed or boiled "savoy" dishes. Eat a salad of fresh savoy cabbage with vegetables or fruit should be at least three hours before bedtime.

Is it possible to eat at night?

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

The product is great 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 promotes the acceleration of the metabolism and removes toxins.

People who ate savoy cabbage before going to bed have observed a significant weight loss. The result does not make you wait, as the vegetable removes stagnant fluid from the body. Due to the large amount of magnesium and calcium, the consumption of the vegetable at night has a favorable effect on the nerve cells of the body and relieves stress. Fiber helps to better digest the food eaten during the day, and the presence of tartaric acid helps inhibit the conversion of glucose into fat. In addition to its benefits, raw cabbage eaten for dinner can also be harmful to the body.

Eating too much or ignoring the last meal before going to bed can cause many unpleasant symptoms, such as a heavy feeling in the stomach, a burning sensation behind the rib cage, cramps, and bloating.

It is important to know the measure for everything, because often even the most healthy product, if you use it in excessive quantities, can cause harm and health problems.

Interesting facts

1. Savoy cabbage, in addition to the more used names "curly", "Italian", also bears the name "Milanese". It is so nicknamed after the city of Milan, whose lands were part of the county of Savoy.
2. Czechs and Poles call this type of cabbage "French" and cook it into cutlets.
3. In one of the states of America, which goes by the name of New Jersey, it is forbidden by law to sell cabbage on Sunday.
4. Louis XVI's gardener, who simply adored Savoy cabbage, was awarded the title of nobleman. He even had his own banner, on which there were three cabbages and spades, which formed a cross.
5. There is a feast dedicated to the Savoy cabbage. In the small Italian town of Udina, every year locals and visitors gather to celebrate the Savoy cabbage. If belief is to be believed, this tradition comes from Greco-Roman culture, where people worshipped the harvest and thanked the gods.
6. Savoy cabbage is a variety of white cabbage, but, unlike its "sister", was artificially bred. Initially, breeders were attracted only by the appearance of "savoy", and only afterwards by its useful features.
7. Savoy cabbage is most popular in European countries such as Italy and France, and is also very popular in the United States. Savoy cabbage is less common in dishes of Asian countries, especially in South Korea, China and Japan.
8. The record size savoy cabbage was grown by Scott Robb in 2012, the weight of the vegetable reached 62 kilograms and 700 grams.
9. Savoy cabbage shape resembles a human head, from what it is called "kaputum", which means "head" in ancient Greek.
10. Savoy cabbage can withstand very low temperatures. The vegetable does not lose its useful properties, even if stored under the snow.

Photo of Savoy cabbage