100 Foods: Savoy Cabbage

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Savoy Cabbage

At least Parragon was more specific with what type of cabbage they were talking about.

Now I grew up eating boiled cabbage. Cabbage is not a new thing to me; however, doing something other than boiling cabbage is something completely foreign to me.

Savoy Cabbage is packed with Vitamin C, K and Folate. It is a low calorie food which can aid as an anti-inflammatory.

Savoy, at least to me, appears to be more fibrous than most cabbage. I have used it as an alternative to a tortilla shell when eating fish tacos and I have stir-fried it while cooking Thai peanut chicken. Served whole and raw it is especially chewy; although, the bite to it was nice in the stir-fry.

I plan on boiling the white insides of the head. Yum!



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