Savoy cabbage is available in stores almost all year round. The leaves of the dark green heads are not as hard as those of white or red cabbage and have a gentler aroma. This makes savoy cabbage a multi-talent: It is ideal for side dishes and stews, tastes great as a cabbage roulade and enriches the smoothie with its high vitamin content.

Savoy cabbage is best cut first and then washed

cleaning the savoy cabbage

Before washing you need to clean the savoy cabbage:

  1. Cut off the outer leaves close to the stalk.
  2. Using a large, sharp knife, halve and quarter the cabbage. To do this, place your head on a non-slip board.
  3. Cut out the hard stalk in a wedge shape.
  4. Depending on your intended use, cut the leaves into broader or narrower strips.

Wash savoy cabbage

Due to the structure of the leaves, grains of sand and small lodgers like to collect here. It is therefore important to wash the savoy cabbage very thoroughly before consumption:

  1. Run cold water into the sink.
  2. Put in cut leaves and move everything with your hands.
  3. Lift out and place in a colander.
  4. Repeat the process until there are no more soil residues on the vegetables.

If bugs have hidden in the savoy cabbage, clean the cabbage in cold salt water:

  1. Fill the sink with water and add a teaspoon or two of salt.
  2. Stir with your hands until all the crystals have dissolved.
  3. Add the savoy cabbage and leave in the salted water for five to ten minutes.
  4. Lift out the savoy cabbage with your hands and place in a colander.
  5. Drain the water and rinse the vegetables thoroughly under running water.

tips

Gone are the days when you could smell cabbage all over the house, thank God. Simply add a few drops of vinegar to the cooking water to bind the smell.

Category:

Vegetable garden