Search
Latest topics
» N & C Midwest—May 2024by OhioGardener Today at 8:08 pm
» First timer in Central Virginia (7b) - newly built beds 2024
by flossy21 Today at 5:34 pm
» Help me correct my mistakes for next year please
by SMEDLEY BUTLER Today at 4:46 pm
» Compost not hot
by Guinevere Today at 4:36 pm
» What do I do with tomato plants?
by Guinevere Today at 4:30 pm
» Cabbage worms
by sanderson Today at 1:34 am
» What Have You Picked From Your Garden Today
by sanderson Today at 1:31 am
» Complicated mixed up bunny poop!
by plantoid 5/14/2024, 7:20 pm
» They don't call 'em garden BEDS for nothing.
by sanderson 5/12/2024, 2:34 am
» Ohio Gardener's Greenhouse
by sanderson 5/10/2024, 2:06 pm
» Spring Flowers
by OhioGardener 5/9/2024, 12:02 pm
» Birds of the Garden
by OhioGardener 5/7/2024, 8:26 pm
» Greetings from Southport NC
by sanderson 5/6/2024, 4:36 am
» In the news: Biosolids in Texas.
by sanderson 5/6/2024, 4:19 am
» Rhubarb Rhubarb
by Scorpio Rising 5/5/2024, 7:57 pm
» Mark's first SFG
by markqz 5/4/2024, 12:08 am
» question about the digital tools from the sfg site.
by OhioGardener 5/2/2024, 4:50 pm
» Assistance Needed: Sugar Snap Peas Yellowing and Wilting
by Scorpio Rising 5/1/2024, 8:24 pm
» OMG, GMO from an unexpected place.
by sanderson 5/1/2024, 1:57 am
» N & C Midwest: March and April 2024
by Scorpio Rising 4/29/2024, 1:30 pm
» Lovage, has anyone grown, or used
by OhioGardener 4/29/2024, 12:27 pm
» New to SFG in Arlington, Tx
by sanderson 4/26/2024, 3:13 pm
» Soil Blocks: Tutorial In Photos
by OhioGardener 4/25/2024, 5:20 pm
» Manure tea overwintered outside - is it safe to use?
by Mhpoole 4/24/2024, 7:08 pm
» Advice on my blend
by donnainzone5 4/24/2024, 12:13 pm
» Senseless Banter...
by OhioGardener 4/24/2024, 8:16 am
» Kiwi's SFG Adventure
by sanderson 4/22/2024, 2:07 pm
» Sacrificial Tomatoes
by SMEDLEY BUTLER 4/22/2024, 10:36 am
» From the Admin - 4th EDITION of All New Square Foot Gardening is in Progress
by sanderson 4/21/2024, 5:02 pm
» Happy Birthday!!
by AtlantaMarie 4/21/2024, 6:56 am
Google
Savory Cabbage
2 posters
Page 1 of 1
Savory Cabbage
I bought cabbage starts from my independent garden store. The tag said "Early Cabbage". From what I have researched I must have Savory cabbage due to its wrinkled leaves. Of course I'm use to supermarket type cabbage with smooth leaves and dense heads. My heads are loose and fairly small. Is anyone familar with this type and can guide me to when I should harvest it? Can I use it like regular cabbage - sauerkraut, coleslaw, etc?
squaredeal- Posts : 192
Join date : 2011-05-09
Location : Indianapolis=6a
Re: Savory Cabbage
Here's what I found on the Dave's Garden site. I hope it helps.
Savoy cabbage is the most tender and sweet of the cabbage varieties with a deliciously distinctive flavor; in addition it lacks the sulphur-like odor that is associated with so many cabbage varieties when they are being cooked (although this is generally due to overcooking). Its crinkly leaves are quite pliable (unlike for instance white and red cabbage) and therefore it lends itself very well to making stuffed cabbage (recipe follows). My favorite use is as a vital ingredient in the famous Italian soup ‘Minestrone' which cannot fail to warm you on a chilly grey day (recipe for this follows as well).
It is tender enough to be eaten raw in salads. A drawback of its tender nature is that it does not have the keeping quality of its sturdier cousins. A week is generally the longest a head of Savoy cabbage will stay fresh in the refrigerator.
A good head of Savoy cabbage will be solid in the center, somewhat conical shaped and heavy in relationship to size, with deep blue-green outer leaves and a pale green center. It tends to be available year round with the peak season in the winter months. Like most cabbages, it is very high in fiber, vitamins and minerals, and like other cruciferous vegetables has been proven to have cancer fighting properties.
Savoy cabbage is the most tender and sweet of the cabbage varieties with a deliciously distinctive flavor; in addition it lacks the sulphur-like odor that is associated with so many cabbage varieties when they are being cooked (although this is generally due to overcooking). Its crinkly leaves are quite pliable (unlike for instance white and red cabbage) and therefore it lends itself very well to making stuffed cabbage (recipe follows). My favorite use is as a vital ingredient in the famous Italian soup ‘Minestrone' which cannot fail to warm you on a chilly grey day (recipe for this follows as well).
It is tender enough to be eaten raw in salads. A drawback of its tender nature is that it does not have the keeping quality of its sturdier cousins. A week is generally the longest a head of Savoy cabbage will stay fresh in the refrigerator.
A good head of Savoy cabbage will be solid in the center, somewhat conical shaped and heavy in relationship to size, with deep blue-green outer leaves and a pale green center. It tends to be available year round with the peak season in the winter months. Like most cabbages, it is very high in fiber, vitamins and minerals, and like other cruciferous vegetables has been proven to have cancer fighting properties.
quiltbea- Posts : 4712
Join date : 2010-03-21
Age : 82
Location : Southwestern Maine Zone 5A
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|