Why Is Savoy Cabbage Considered So Healthy?

Savoy cabbage is considered a healthy source of nutrients: the type of cabbage is low in calories due to its high water content and at the same time provides many nutrients such as vitamins C and E as well as vegetable protein. Savoy cabbage also contains secondary plant substances. It is available fresh in stores almost all year round.

Savoy cabbage, in particular, is a rich source of vitamin C. When cooked, 100 grams of cabbage provide about 25 milligrams of vitamin, depending on the cooking time. That corresponds to a quarter of the daily requirement. If you eat savoy cabbage as raw food, the content is even twice as high. Vitamin C contributes, among other things, to the normal functioning of the immune system. A sufficient supply of the vitamin also helps to protect the cells from oxidative stress. The latter also applies to the vitamin E contained in savoy cabbage – even if you cook it. Savoy cabbage also provides vitamin B6, folic acid, calcium, potassium, and iron.

In order to preserve as many of the healthy ingredients as possible, the cabbage should only be cooked gently and for as little time as possible. Ideally, it is steamed or braised. Cut into thin pieces or strips reduces the cooking time. In principle, Savoy cabbage can also be eaten raw, but this poses a challenge to digestion.

What also makes savoy cabbage relevant for a healthy diet are the secondary plant substances it contains. Like all cabbage, savoy also contains these substances that can have a positive effect on health. Savoy cabbage, for example, contains glucosinolates. These sulphur-containing molecules give it its strong, spicy aroma and protect the cabbage from predators in nature. They can have an antioxidant effect in the human body.

Savoy cabbage is available fresh almost all year round, which makes it an easily accessible, healthy source of nutrients that can be a regular part of the menu: autumn or winter savoy is available from October. It is particularly robust and has strong, dark green, and quite wavy leaves. Its taste is very aromatic and spicy and has the typical cabbage aroma. The summer or early savoy cabbage is available fresh in stores from May. Its leaves are light green and less ruffled than the winter variety. Its taste is less intense and more delicate, which is why it is used in gourmet cuisine. Savoy cabbage is very flexible when it comes to preparation. It is suitable for stews or savoy cabbage soup as well as for cabbage rolls – try our recipe for savoy cabbage roulades, for example – or summer salads. You can find delicious ideas for preparing the cabbage in our Savoy cabbage recipes.