John Myers
The vegetable, also known as Welschkraut or Savoyard cabbage, is one of the most delicate of the large cabbage family. The curly leaves, which can be dark green to yellow depending on the variety, form a loose head. A whitish, waxy coating on the outer leaves is completely normal, especially in late varieties.
Origin
Savoy originally comes from the northern Mediterranean region. It has been cultivated in Germany since the 18th century and is now widespread all over the world. In addition to the local harvest, which mainly comes from the Rhineland, we also sell savoy cabbage heads from the Netherlands, Belgium, and France.
Season
The fine early savoy cabbage is harvested from May. Medium and late varieties follow. The robust winter savoy is also stored so that the vegetables are available to us all year round.
Taste
The typical but mild cabbage aroma is enriched with an aromatic nutty note in the case of savoy cabbage.
Use
Early savoy cabbage is often used finely chopped for salads, the later varieties are particularly suitable for steaming and stewing. The curly cabbage tastes particularly good in stews, such as in a Cabanossi stew, as a savoy cabbage soup, as a vegetable side dish, and in casseroles, for example, our savoy casserole. The large outer leaves are also often stuffed with minced meat or rice and made into roulades.
Storage
The loose cabbage heads do not keep quite as long as the firm white or red cabbage. In the vegetable compartment of the refrigerator, you can store early varieties for up to three days and late varieties for up to a week. To freeze, cut the cabbage into small pieces, blanch briefly in salted water, and drain well.
