Mini-Savoy cabbage
Season
- Peak season
- Available
- Not available
Did you know?
The earliest historical traces of cabbage date back to Antiquity. Its major importance in French diets dates back to the Middle Ages, a period in which cabbage growing developed. Savoy cabbage is one of the headed cabbages.
Less sensitive to cold than certain vegetables, Savoy cabbages are in peak season all through winter. The head at the heart of Savoy cabbage is a tightly packed and compact tangle of leaves designed to protect the cabbage bud.
Entirely harvested by hand using a large knife, Savoy cabbages are placed on a belt which transports them inside a trailer. Savoy cabbages are then immediately placed in wooden crates ready for delivery. Packing in the field guarantees optimal freshness on your plate!
Cooking tips
Crunchy, half-cooked, overcooked, in gratins and purees, it’s all good!
HOW TO CHOOSE MINI-SAVOY CABBAGE
Choose heavy Mini-Savoy cabbages that have a good colour and no yellow spots. The leaves should be packed tightly one against the other.
HOW PREPARE MINI-SAVOY CABBAGE
Mini-Savoy cabbage are really cute with their leaves all curly. Remove the outer leaves if any look damaged. Rinse the mini-cabbage quickly under running water. Keep it whole, separate the leaves or cut them into strips depending on your recipe.
HOW TO COOK MINI-SAVOY CABBAGE
Their hearts are tender, but they can also be eaten cooked (boiled, steamed, baked etc.). Serve Mini-Savoy cabbage whole, halved or quartered or separate the leaves, it will always be brilliant!
Depending on the dish, Mini-Savoy cabbage can be cooked in different ways:
45 mins
In boiling water
20 mins
In a pressure cooker
10 mins
Steam cooking
30 mins
In the oven
This cabbage needs to be pre-cooked before being roasted or pan-fried to avoid bitterness developing. Boil it for 5-10 minutes before moving on to the final cooking stage: in a pan or wok with shallots, garlic etc. (allow 10 minutes for frying).
HOW TO STORE MINI-SAVOY CABBAGE
Mini-Savoy cabbage keeps well in the cold and can last a week in the salad drawer of your fridge and two to four days if cut or chopped.
Cooking suggestions
Raw or cooked, Mini-Savoy cabbage pairs wonderfully with spicy, salty, sweet, tangy flavours and particularly Asian flavours, so in spring rolls, soups, stir-fries etc.
Savoy cabbage can also be served as an accompaniment to meat, poultry or fish. Traditional dishes are also excellent such as hotpots, accompanied by vegetables such as turnips or carrots.
Chef’s tip
For a more digestible dish, blanch Mini-Savoy cabbage leaves in boiling water for 10 minutes.
Nutrition
Mini-Savoy cabbage are a great vegetable choice for your health! They are high in vitamins C and K and a source of folic acid (vitamin B9).
| Energy (kj/kcal) | 105/25 |
|---|---|
| Fat (g) | 0.45 |
| of which saturated fat (g) | 0.14 |
| Carbohydrate (g) |
3.04 |
| of which sugar (g) | 2.79 |
| Dietary fibre (g) | 2.4 |
|
Protein (g) |
1.03 |
| Salt (g) | 0.098 |
| Vitamin C | 27.3 |
| Folic acid (B9 in µg) |
38 |
| Vitamin K (µg) | 109 |
