Composition and calorie content of savoy cabbage. Useful properties of cruciferous vegetables and rules of use. Recipes for dishes from this healthy vegetable, features of selection, storage and cooking. Savoy cabbage juice boosts immunity and has been 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 with increased stress.
Benefits of Savoy Cabbage
In Europe, they appreciated the beneficial properties of savoy cabbage - its rich vitamin and mineral composition. They try to include it in the daily menu during the epidemic season and during rehabilitation after diseases that caused the 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).
- Promotes the work of the circulatory system, stabilizes blood pressure and has a beneficial effect on the nervous system.
- It has a diuretic effect, prevents the development of edema.
- It activates the intestines 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 the aging of cells due to the high content of glutathione, an amino acid complex.
- It normalizes the level of glucose in the blood, stops the development of diabetes due to the alcohol in the composition.
- Fights obesity with tartronic acid, which prevents the formation of body fat from dietary carbohydrates.
- Blocks changes in DNA structures, stops malignancy, prevents the degeneration of cells of existing neoplasms.
With elevated progesterone levels and heavy periods, savoy cabbage salads should be included in the diet up to 4-5 times a week.
Savoy cabbage is very beneficial for men. It prevents the development of prostatitis, increases libido, restores sexual function.
Savoy cabbage is easy to digest, 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 the use of savoy cabbage
Everyone can try dishes made from vegetables with a delicate and delicate taste, but it should be introduced into a permanent diet taking into account the effect on the body.
Contraindications to savoy cabbage in the diet are the following diseases:
- Chronic pancreatitis. Savoy cabbage stimulates the production of enzymes, increasing the stress on the organ.
- With gastritis with high acidity. The high content of ascorbic acid increases the secretion of digestive juice, which contains hydrochloric acid.
- With exacerbation of enterocolitis, gastric ulcer and duodenal ulcer.
- In case of a violation of the thyroid gland. The pulp of the leaves is high in iodine, which can destabilize the production of thyroid hormones.
- With a tendency to diarrhea, stimulation of peristalsis aggravates the condition.
Savoy cabbage should not be added to the diet after abdominal and chest surgery. An increase in the amount of intestinal gases causes spastic contractions of the intestines, an increase in intra-abdominal pressure, which can provoke a discrepancy of the postoperative sutures.
Savoy cabbage recipes
When purchasing Savoy cabbage, you should consider in advance which dish you plan to cook. For salads, you should choose large heads of cabbage - they are more juicy, and for hot dishes they are dense, medium-sized.
Savoy cabbage recipes:
- Fresh Savoy cabbage salad … 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 to taste.
- Savoy cabbage salad with nuts … Thinly chop the cabbage, mash to give juice, simmer without adding oil for 5-7 minutes over low heat. Crush about a third of a glass of walnuts and 2 garlic cloves, mix, add lemon juice, 1 lemon, pepper and salt. Heat corn or sunflower oil and whisk while hot. The stewed cabbage is mixed with nut dressing and poured over with cooled whipped butter.
- Braised Savoy cabbage seasoned with garlic … A medium-sized head of cabbage is finely chopped. Garlic is fried in a thick-walled saucepan - 2 tablespoons of sunflower oil and 3 crushed garlic cloves. As soon as the garlic is fried, it acquires a nutty hue, chopped cabbage is poured into the container, salted and, stirring constantly, stew for 5 minutes. The dish is served hot, chopped parsley is added to each plate.
- Savoy cabbage soup … It is advisable to cook the soup based on beef broth, but chicken can also be used. Broth - 0.3 l - cook in advance, be sure to remove the foam so that it does not spoil the delicate taste later. 300 g of savoy cabbage is finely chopped and poured over with boiling water. Then the broth is divided into 2 parts, one is set aside, and in one they are put to stew the cabbage for 15 minutes, adding oil. After the cabbage is cooked, it is crushed with a blender to a smooth, puree consistency. Flour and butter are fried in a frying pan. Add the rest of the broth to the puree soup, put on 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. The onion is finely chopped and fried in vegetable oil, then passed through a meat grinder along with chicken meat, the minced meat is salted and pepper is added. The heads of cabbage are washed, poured over with boiling water so that the leaves become softer. The stumps are carefully removed so that an even depression is obtained in the middle. Heat the oven to 180 degrees, grease the baking sheets with oil. Put the minced meat in the heads of cabbage and set them on a baking sheet. The baking sheet is placed in the oven, left for 10 minutes. At this time, a sauce is prepared - sour cream is mixed with broth, slightly salted. Baking trays are taken out of the oven, the heads of cabbage are poured with sauce, and placed back. The whole dish is cooked for 45-50 minutes. Sprinkle with chopped dill before serving.
- Fish cabbage rolls … The dish is very healthy, it includes pink salmon and a large amount of vegetables: Savoy cabbage, onions, bell peppers, tomatoes, carrots, onions. Cabbage rolls are stewed in tomato juice. The whole cabbage head is placed in salted boiling water and, when the leaves become soft, carefully separate from the cabbage stump. Bones are removed from the pulp of fresh pink salmon and cut into small even pieces, salted. Vegetables - onions, carrots and peppers - are cut and fried in sunflower oil. Cut the tomatoes into wedges. The cabbage rolls are formed like this: on each straightened sheet, put 2-3 pieces of fish, a spoonful of fried vegetables and a piece of tomato, tightly wrapped. Stuffed cabbage is placed in a saucepan with a thick bottom, poured with tomato juice and placed in the oven for 40-50 minutes. Served with sour cream.
The beneficial properties of savoy cabbage are preserved after heat treatment. Only the dishes are not recommended to be kept in the refrigerator for a long time - it costs so much to cook to eat during the day.
Interesting facts about savoy cabbage
Savoy cabbage is one of the varieties of common white cabbage, bred artificially. At first, breeders were interested in the appearance of the head of cabbage - corrugated sheets, only then they appreciated the beneficial properties of the vegetable.
The variety appeared relatively late - at the end of the 19th century, only by the end of the 20th century it attracted the interest of European culinary specialists. The first varieties were leafy, Savoy cabbage was grown in forks 4-5 years after the first harvests.
Savoy cabbage gained popularity in Italy, France and the United States, but in the territory of the former CIS, in 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 the beneficial properties cannot be preserved with this type of preparation. When stored in a cold place, in a cellar, use it until mid-January, otherwise it will disappear.
The vegetable can withstand temperatures as low as -8 degrees, and it can be stored not only in the cellar, but also under the snow. In this form, it retains useful properties better, therefore, in temperate latitudes, you can not harvest the entire crop.
Before preparing hot dishes, the Savoy cabbage leaves should be soaked in cold water to make them more elastic, and blanched in boiling water before cutting into salads. When preparing dishes, you need to take into account the peculiarities of culinary processing.
Salads should not be cut in advance, they will lose their taste, the leaves will become bland, soft, tasteless. The extinguishing time should be reduced by 10 minutes.
Currently, several varieties of Savoy cabbage are grown: "Golden Early" with heads of about 1 kg, "Jubilee" with a smoky shade of leaves, "Mila1" and "Julius F1", in which heads of cabbage can reach 3 kg by weight.
How to cook savoy cabbage - watch the video:
Savoy cabbage is very easy to choose. The excellent quality is indicated by the uniform color of the leaves and the absence of plaque on the head. The heads of cabbage themselves are not very dense; when pressed lightly, they should crackle a little. The stump should be perfectly white when cut. The dryness of the outer sheets indicates that the vegetable was cut for a long time and it is no longer possible to prepare a juicy salad from it. The forks should be kept tightly wrapped in cellophane in the refrigerator and used within 3 days.
