Savoy cabbage // vegetable
🌱🥬 Did you know that if your cabbage is slightly wilted, soak it in cold water for 10 minutes—it’ll crisp up! Instead of tossing parts away, let’s transform every leaf, stem, and core into delicious dishes.
👩‍🍳 The distinct, mildly nutty flavor of its tender, ruffled leaves makes it irresistible for Grandma Sita. Savoy cabbage is a nutrient-packed, seasonal vegetable that fits perfectly into a zero-waste, plant-based kitchen!
🥗 Tender Inner Leaves: Use raw in salads, coleslaws, and wraps for a crunchy texture.
🌿 Outer Leaves: Perfect for stuffed cabbage rolls, stir-frying or cabbage leaf chips for a crispy snack.
🔥 Roasted Wedges: Drizzle thick-cut wedges with olive oil, garlic, and spices, then roast until crispy and golden.
🍲 Stems & Core: Chop finely for soups, stews, stir-fries, or veggie stock.
đź«™ Fermentation Fun: Make homemade kimchi or sauerkraut for gut health!
🪣 Compost Scraps: If you can’t eat it, compost it for a sustainable cycle!
👵💚Grandma Sita’s tips:
*To make the most of it, let’s store it properly. Keep whole cabbage in the fridge, wrapped in a cloth bag, for up to 2 weeks.
*Use airtight containers for cut cabbage, and consume within 3-5 days.
*Freeze blanched leaves for soups, stews, or quick meals later.
đź’Ş Savoy cabbage is a terrific source of protein, phosphorus, calcium, and dietary fibre and is also rich in vitamins A, C, K, B6 and folate.
đź“—Savoy cabbage is one of several cabbage varieties. It is named after a territory along the border of Switzerland, France, and Italy, once ruled by an Italian royal family known as the House of Savoy.
♻️ Grandma Sita embraces a zero-waste approach in your kitchen, transforming every part of your food into something valuable. Start with Savoy cabbage and enjoy the benefits of sustainable living—one plant-based meal at a time!
🌎 Eating local and seasonal fruits and vegetables reduces food waste, saves resources, improves food quality and healthy habits, and boosts the local economy.