Savoy Cabbage: Intolerance & Allergy

Savoy cabbage is a cultivated variety of head cabbage with deep green, curly cabbage leaves. Similar to red and white cabbage, it is considered an element of home cooking and grows slightly faster than these varieties.

This is what you should know about savoy cabbage

Savoy cabbage has been known as a cultivated vegetable since the 16th century and is similar to red or white cabbage in cultivation and preparation. Savoy cabbage has been known as a cultivated vegetable since the 16th century and is similar to red or white cabbage in cultivation and preparation. Its distinctive feature is the deep dark green, curly leaves that grow looser than other cabbages and become large in size. Furthermore, savoy cabbage has a larger stalk, which extends over larger parts of the interior of the cabbage head. It can be longer than other cabbages, but the savoy itself rests on the ground due to its weight alone. Originally from the Mediterranean region, savoy cabbage has only been eaten in Germany since the 18th century and is therefore one of the younger cabbages in domestic cuisine. In most cases, however, red or white cabbage can be well replaced by savoy cabbage. Savoy cabbage, which is available in spring, is milder in taste than autumn savoy cabbage, and autumn and winter savoy cabbages are also darker in color. Savoy cabbage can be harvested all year round from spring to fall, winter savoy cabbage is stored cabbage heads. Since savoy cabbage does not keep as long as other cabbages, it is only partially considered a true winter vegetable, but can be eaten without hesitation throughout the rest of the year. The weight of a savoy cabbage is between 500 g and 2 kg, meanwhile it is rather bred for smaller cabbages. The large savoy cabbages are almost only used for industrial processing. Depending on the season, savoy cabbage takes between 13 and 40 weeks to mature, which means it can be harvested faster than other cabbages.

Importance for health

The deep dark green color of savoy cabbage already indicates that it contains a lot of chlorophyll. The green pigment of the plant, when consumed, supports the formation of new blood cells, further it has an inhibitory effect on the formation of cancer cells. Chlorophyll is also said to have digestive effects and positive effects on healthy wound healing. Like almost all cabbage varieties, savoy cabbage contains abundant mustard oil glycosides, which have an antibacterial and anti-inflammatory effect and originally served as protection against predators. With only 100 g, one portion of savoy cabbage already covers the daily vitamin C requirement of an adult person. Furthermore, it contains twice as much protein and valuable vegetable fat in the form of unsaturated fatty acids as other cabbage varieties. However, this is only the case with raw savoy cabbage; cooked savoy cabbage already contains fewer nutrients. Also significant for health are the high concentrations of phosphorus, iron, vitamins of the B group and carotenes, which contribute significantly to the daily requirement. The more raw savoy cabbage is eaten, the more of these ingredients reach the body – it may generally be eaten raw, but is often cooked in traditional dishes. Since it has a shorter cooking time than other cabbage, this should be taken advantage of and the savoy cabbage should be left in the cooking water for a slightly shorter time. Depending on the use, it may also be a good idea to continue using the cooking water afterwards, for example for a soup – this also retains some of the nutrients in the savoy cabbage dish.

Ingredients and nutritional values

For every 100 g of savoy cabbage, there are only about 30 calories in total, which makes it particularly good for healthy eating. Besides these, savoy cabbage provides vegetable fat, protein, hardly any carbohydrates and a number of vitamins and minerals in high to low concentrations. Furthermore, savoy cabbage also contains other secondary plant compounds in addition to the mustard oils typical of cabbage. Raw savoy cabbage is particularly valuable for nutrition – depending on how the savoy cabbage was prepared, its composition may also change.If, for example, it was cooked with a lot of salt or refined with further spices and seasonings, these components of the dish must be given additional consideration. Similarly, dishes that have been prepared with lard or another source of animal fat, for example – this can make them unhealthier again overall. Savoy cabbage that has been cooked for a very long time can also lose much of its naturally occurring ingredients, so the cooking water would then need to be consumed as well.

Intolerances and allergies

Because of the mustard oils it contains, people with known allergies to it should avoid savoy cabbage. Mustard oils are the most common cause of allergic and sensitive reactions to cabbage. Even if there is no allergic reaction in the body, savoy cabbage, just like red or white cabbage, may not be well tolerated and may cause flatulence. This is also due to the mustard oil glycosides it contains. A smaller amount of savoy cabbage can already help to digest it better.

Shopping and kitchen tips

Savoy cabbage, unlike other cabbages, can be processed in the kitchen even before the head is ripe. This results in particularly tender savoy cabbage leaves. Depending on the season, you should pay attention to other freshness criteria for savoy cabbage: in spring, for example, the savoy cabbage turns out lighter than in winter, now it should be dark green. Healthy leaves that are not torn or nibbled and that appear fresh and not limp or tinged with brown indicate that the savoy cabbage is of good quality. The outermost leaves, which are also the largest, are particularly decisive: they should appear as healthy and undamaged as possible, then the inside of the savoy cabbage is usually also edible. Savoy cabbage can be stored refrigerated for about a week, or longer if very fresh. The best form of storage for a savoy cabbage head is a dry, cool place, it should not be chopped or cut beforehand. Cut savoy cabbage heads should be wrapped in plastic wrap for storage to prevent them from drying out at the cut site in the meantime.

Preparation tips

Savoy cabbage is popular for cabbage rolls, for example, because its large leaves allow it well. Savoy cabbage can be used as an ingredient in soups, as a side dish with meat, pasta or potatoes, and in many dishes of traditional cuisine, even as a substitute for white cabbage. Here, its leaves are either used to form parcels or rolls, or it is coarsely to finely chopped. Some foreign dishes also use savoy cabbage, furthermore it has become popular as a raw vegetable due to its high vitamin and mineral content. Thus, it is also suitable for a green salad and due to its taste, which is very compatible for cabbage, it also harmonizes with most other ingredients in green smoothies, so it can be enjoyed raw through this.