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Savory Cabbage

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Savory Cabbage

Post  squaredeal on 7/8/2011, 3:41 pm

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?
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Re: Savory Cabbage

Post  quiltbea on 7/9/2011, 7:09 pm

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.
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