First off, thanks to you all for checking back! I have been really busy starting a new phase at work and doing a little traveling (check again soon for relevant posts about that! :) but will try to post more often now if I can!
Now winter is starting to (very slowly) peek its toes out from underneath the warm covers of mid-fall, the assortment of vegetables that I am getting in my weekly CSA box is definitely adjusting to suit the season. This week I got a very typical German vegetable that I know we have in the States, but I at least never would have purchased! What would you do with a...
Savoy Cabbage
The Brassica oleracea var. sabauda L. or Savoy Cabbage Group is a fall and winter vegetable that is quite popular over here in Germany especially around the Christmas season - "wirsing" is mostly cooked with scallions and garlic and is either served with sausages or as a side to duck, deer, or any wild game for the holidays (along with potatoes, of course!). It is a variety of the same species as kale, or "grünkohl" in German, but unlike kale, does form a head. The texture is the same, and I think they also taste the same.
These heavy heads of green are not only a nice side dish for the winter season but are also very good for you for several reasons! Leafy greens are thought to help prevent cancer, probably due to their high fiber content, which also helps you stay full for longer and aids in digestion. Savoy cabbage as well as kale are also high in Vitamin C (wow!) and Vitamin K.
Another increasingly popular way to prepare kale and thus savoy cabbage is to make chips! I have done this once, but I used too much oil so the chips gotta kinda soppy quickly. The preparation is pretty simple, though, and something different to try. Have fun with this recipe from Food Network and invent your own ways to eat savoy cabbage!
Now winter is starting to (very slowly) peek its toes out from underneath the warm covers of mid-fall, the assortment of vegetables that I am getting in my weekly CSA box is definitely adjusting to suit the season. This week I got a very typical German vegetable that I know we have in the States, but I at least never would have purchased! What would you do with a...
Savoy Cabbage
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| savoy cabbage |
The Brassica oleracea var. sabauda L. or Savoy Cabbage Group is a fall and winter vegetable that is quite popular over here in Germany especially around the Christmas season - "wirsing" is mostly cooked with scallions and garlic and is either served with sausages or as a side to duck, deer, or any wild game for the holidays (along with potatoes, of course!). It is a variety of the same species as kale, or "grünkohl" in German, but unlike kale, does form a head. The texture is the same, and I think they also taste the same.
These heavy heads of green are not only a nice side dish for the winter season but are also very good for you for several reasons! Leafy greens are thought to help prevent cancer, probably due to their high fiber content, which also helps you stay full for longer and aids in digestion. Savoy cabbage as well as kale are also high in Vitamin C (wow!) and Vitamin K.
Another increasingly popular way to prepare kale and thus savoy cabbage is to make chips! I have done this once, but I used too much oil so the chips gotta kinda soppy quickly. The preparation is pretty simple, though, and something different to try. Have fun with this recipe from Food Network and invent your own ways to eat savoy cabbage!
Kale Chips
Ingredients
- 1 head kale, washed and thoroughly dried (important! otherwise the chips will not be crispy!)
- 2 tablespoons olive oil
- Sea salt, for sprinkling
Directions
Preheat the oven to 275°F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.
- 1 head kale, washed and thoroughly dried (important! otherwise the chips will not be crispy!)
- 2 tablespoons olive oil
- Sea salt, for sprinkling
Directions
Preheat the oven to 275°F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.
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