Savoy, or as still it is accepted to call it, cabbage lace maker, – vegetable which each hostess has to have in a stock. The nutritious and organic product a sort from Italy can compete with a usual white cabbage in superiority for useful properties.
The lace maker from family of the Cruciferae family, is a relative of a white cabbage. At the heart of the name – a county name in Italy where the product was also found. Europe, Canada and the USA use for a long time this vegetable as it is more gentle and more tasty than usual cabbage. Thanks to absence a streak on leaves and to softer, friable head of cabbage it it is easy to recognize all among other types – leaves corrugated. Bright green color, is closer to core it turns yellow.
It is unfairly disliked because of a short period of storage and small productivity. There are early grades which ripen up to 120 days (Julius, Vienna, Petrovna, Melissa, etc.), averages – 135 days (Tasmania, Stuffed cabbage, Sphere, etc.) and late – 140 and more days (Alaska, the Lace maker, the Winter delicacy). There are also sheet grades (like the Beijing cabbage).
The lack of mustard oils does a product to more gentle, and alcohol a mannitol which is only in this cabbage, can even give sweet smack therefore use a Savoy cabbage and for pastries.
Cabbage is often underestimated and use it only for preparation of hot dishes. However it is most useful exactly in the raw – the product is rich with minerals, vitamins and not only.
Important! Found in a Savoy cabbage askorbigen more than 50 years ago - it is an element which slows down growth of cancer cells. Therefore it is good for prevention of a serious illness.
Also at cabbage there is an antioxidant – glutathione.
100 gr this vegetable contain only 25 kcal that is couple calories less, than at the white relative. Therefore the product is good for those who try to shape up. There are even different cabbage diets. However it is better not to abuse them. Nearly 91% of structure – water. The rest is the share of proteins of 2%, fats of 0.1%, carbohydrates of 4%. cellulose of 2.1% and ashes of 0.8%.
The described product is rich with pectinaceous substances, carotene, amino acids. Also he is considered the champion on availability of aluminum.
At the rate on 100 g of a product the product is rich with such minerals as:
- iron (0.4 mg);
- zinc (0.27 mg);
- manganese (180 mkg);
- copper (62 mkg);
- selenium (0.9 mkg).
Macrocells – potassium (230 g), phosphorus (42 mg), calcium (35 mg), magnesium and sodium (on 28 g).
In this vegetable there is even more vitamin C, than in a citrus and potatoes. In addition there are vitamins of group B (B1, B2, B5, B6), folic acid, E, K and A.
The Savoy cabbage can be used as in the raw, and in thermally processed.
Thanks to structure of leaves the product turns out soft and gentle in any kind of preparation. A little sweetish smack allows to use a product for pastries – pies or cabbage dumplings. Also it will be suitable for preparation by Keesha.
Important! Despite existence in a sugar product, diabetics as it is not contraindicated doctors can use it.
This look perfectly is suitable for stuffed cabbage as leaves soft and capacious, it is easy to form envelopes of them, and the ready dish will turn out gentle to taste. It is also possible to use in hot dishes, in a stewed look.
The best options of use of this cabbage in fresh salads – at what not only in a complex with other vegetables, but also separately. Rather small to chop a product with onions and to water with olive oil (or any on your taste). So it keeps most of all useful elements.
Learn what usefulness conceals in itself usual onions and whether it is worth using olive oil for frying.
The Savoy cabbage only for fermentation is not used. As its leaves in itself wavy, friable, as well as a head of cabbage, it will not crackle so as white. The main thing to remember that leaves of a Savoy cabbage are thinner and more gentle, than at white therefore it is necessary to cook and extinguish a product much less on time.
The Savoy vegetable is more nutritious than the related products and also it is easily acquired in an organism. Therefore it is recommended to children and elderly people.
Functions of a plant:
- protective (does not allow to rage in an organism to carcinogens);
- strengthening (concerns not only immunity, but also bones, bodies, nervous system);
- medical (thanks to diuretic abilities of a product it is possible to remove puffiness and to bring hazardous substances out of an organism).
Also this vegetable is useful to the diabetics, people inclined to oncological diseases, people with poor eyesight and high pressure (hypertensive persons). If to use a Savoy cabbage daily, then the appetite and the general condition of an organism will improve.
Learn more about useful properties of a white, color, red, fermented, sea cabbage, broccoli, a kohlrabi.
The product is good for purification of blood – all useful substances improve composition of blood and prevent vascular heart diseases. Also it is good for aging delay.
The antiquated method of treatment of burns, wounds and the swelled-up parts of the body at dislocations is also effective (frivolous) – the leaf for the night is put to a sore point, and each 2 hours change it in the afternoon. He is capable to remove hypostasis pretty fast.
Whether you know? Broccoli – the most unloved vegetable. Dzhorzh Bush Sr. even forbade to use him for cooking in the White House.
If you have at least one of these diseases, then vegetable needs to be withdrawn from a diet:
- problems with a thyroid gland;
- pakreatit, sharp gastritis also ekterokolit;
- ulcer of stomach and duodenum.
Also at the increased acidity in a stomach it is impossible to use this product. Moreover, before and after surgeries it is necessary to avoid this vegetable too (it is about operation in a peritoneum or a breast).
The taste of a dish directly depends on quality of products. The same concerns also cabbage. There are basic rules which will help to choose the most tasty cabbage:
- the head of cabbage, the nasyshchenny taste of a product is more dense;
- it is better to take average heads of cabbage – the more the size, the more probably that vegetable juice will taste bitter;
- if the top leaves are damaged, check that under them rotting process did not begin.
Savoy cabbage bright, rich color therefore tired leaves will give a signal of overexposure of cabbage in shop or at the seller at once.
The plant is capable to be stored long enough in the cool room, and it is better in the fridge or on a balcony. Before winter it is better to buy late grades, they will longer lie. Though for fermentation this cabbage is not used, some hostesses do not pay attention to this rule and do fermented Savoy snack. However they use for this purpose exclusively late grades.
Whether you know? Cabbage — it is good, and sea – it is even better. In Ancient China there was a decree in which it was said that each citizen is obliged to accept daily a laminaria in food for maintenance of good health.
Also there are some rules which will longer help to keep cabbage in the winter:
- it is better to reap a crop not at subzero temperature, as a last resort the tag should not fall below -7 °C;
- it is necessary to cut off heads of cabbage in dry weather, it is also not necessary to water before collecting them at least several days;
- only the ideal, not injured heads of cabbage of the average size will most longer remain (up to 500 g);
- before sending for long storage the heads of cabbage dry indoors;
- it is the best of all to contain vegetable in wooden boxes with distance between fruits (there life of a plant will be prolonged also up to 6 months);
- no matter, where you will store – in the cellar, a garage, a cellar – temperature should not fall below 0th °C);
- from time to time the safety of fruits needs to be checked and if rotten sites are found – at once to spend.
Learn as it is correct to store vegetables in the winter and how to store products in the fridge.
The lace maker – a well of useful substances which will strengthen health, especially in cold season. Therefore it is worth stocking up with cabbage for the winter and to enjoy tasty and healthy dishes.