What is the best way to prepare Savoy Cabbage?
Because it’s been shown that steamed cabbage which is full of fibre encourages the stomach acid bile to combine with it and in doing so the process helps lower cholesterol. It’s amazing how you can use food instead of pills to encourage your body to work better, to cope better and to then show the results of healthy eating in your skin, in the way you move about and the way you generally feel.
You are what you eat.
The natural compound, glucosinolate, is found in cabbage – when you crush it there is a mustardy smell which helps keep bugs away but also has been shown to reduce cancers and cholesterol. It can do the most amazing things. Other sources of glucosinolate include, Brussels sprouts, broccoli, cauliflower, broccoli sprouts, kale and red cabbage. Read more…
The name of the Glucosinaolate in Savoy Cabbage is called Sinigrin.
“The sinigrin in cabbage can be converted into allyl-isothiocyanate, or AITC. This isothiocyanate compound has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer.” Whole Foods.co
- 500g Savoy cabbage
- 3 tbs butter
- 1 clove garlic, crushed
- 3 tbs soy sauce
- ¼ cup water
- salt and freshly ground pepper
- Remove and discard the outer leaves of the cabbage. Cut the cabbage in half, lengthwise, remove and discard the core. Cut each half in half again and then slice finely. Place in a colander under running cold water and shake
- to remove excess water. In a deep, wide frying pan or wok place the water, salt and two tablespoons of the butter, garlic, soy sauce over a high heat and stir. Add the shredded cabbage and toss over a high heat for 3-5 minutes until the cabbage has softened. Turn off the heat, cover and allow to rest for a minute or two. Toss the remaining butter and freshly ground black pepper
- through the cabbage before serving.
- 5 tbs olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- ½ tsp salad sprinkle seeds (Harvest Hub)
- 1 savoy cabbage, shred finely
- 1 potato, peeled and diced
- 1 litre vegetable stock
- sea salt
- 1 tbs of white vinegar (optional)
- 1 red chilli, deseeded and thinly sliced
- 80g Parmesan, grated (optional)
- [b]For soup croutons:[/b]
- 8 thin slices baguette (Harvest Hub)
- Olive oil
- 1 firm tomato, grate
- 1-2 garlic cloves, peeled
- In a soup pot heat four tablespoons of oil and sweat the onions adding the garlic and salad sprinkle, and cook for two minutes. Set aside 5 leaves. Then shred the rest add to pot with potato and stir three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Season with salt and pepper. If you wish an intense flavour put in some white vinegar about a tablespoon. Remove from the heat, allow to cool.
- Use a hand blender and blend the soup. Taste and season.
- To make the croutons:
- Preheat the grill on high. On a baking sheet place bread and drizzle with oil. Grill for a couple of minutes each side. Rub the croutons with garlic, brush with tomato and finish with a sprinkle of salt.
- To serve:
- In a fry pan heat two tablespoons of oil add cabbage 5 shredded leaves and sweat with chilli and salt until cabbage soft.
- Spoon the soup into bowls, add grated Parmesan then top with the fried cabbage and finish with a few extra salad seeds to add crunch.