Cavolo Verza: Savoy Cabbage, With its Bubbly Leaves
If the Italian summer means tomatoes, eggplant and peppers, the Italian winter means cabbages, in all sorts of varieties. Though you will now find most every kind throughout the Peninsula, in the past they were (like everything else in Italy) regional, and in the North you would have found primarily head cabbages, both cavolo cappuccio, the smooth-leaved heads that can be either green or purple, and Cavolo Verza or Savoy cabbage, the green-to-purple headed cabbage people also refer to as Cavolo di Milano, with its bright, wrinkly, almost bubbly leaves.
By comparison with dishes made with smooth-leafed cabbage, the texture of a dish made with Savoy cabbage feels airier, at least to me, because of the structure of the leaves, and I find I prefer it that way.
When selecting Savoy cabbage, the standard rules for all leafy vegetables apply: the head should be firm, with nicely colored glossy leaves, and should feel heavy for its volume. If the leaves are dull, or the head feels light, it's likely past its prime. Once you get it home, it will keep several days in the crisper section of the refrigerator.
From a dietetic standpoint head cabbages (not just Savoy) are low in calories (before they are seasoned), and rich in fiber, folic acid, vitamin C, vitamin B, and even richer in vitamin E, which makes them a good preventive against spontaneous abortions; they're also quite rich in calcium, and therefore indicated for those suffering from osteoporosis. They also contain antioxidants, and sulfur compounds that inhibit the growth of Helicobacter Pilori, one of the primary causes of stomach ulcers.
In short, they're good for you, unless you're prone to kidney stones.
Some Italian Savoy Cabbage Recipes:
Verze e Luganega, Savoy Cabbage and Sausages
Cavolo Verza in Umido, Stewed Savoy Cabbage
Risi E Verze Alla Veneziana, Rice and Savoy Cabbage Venetian Style
Verza Con Noci e Cipolle, Savoy Cabbage with Walnuts and Onions
Minestra di Verze, Sausage and Savoy Cabbage Soup
General Information on Savoy Cabbage and more Recipes
Savoy Cabbage Elsewhere on About:
California Coleslaw
Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella
Basic Corned Beef Dinner
Braised Cabbage
Blasted Squid with Gingered Cabbage
By comparison with dishes made with smooth-leafed cabbage, the texture of a dish made with Savoy cabbage feels airier, at least to me, because of the structure of the leaves, and I find I prefer it that way.
When selecting Savoy cabbage, the standard rules for all leafy vegetables apply: the head should be firm, with nicely colored glossy leaves, and should feel heavy for its volume. If the leaves are dull, or the head feels light, it's likely past its prime. Once you get it home, it will keep several days in the crisper section of the refrigerator.
From a dietetic standpoint head cabbages (not just Savoy) are low in calories (before they are seasoned), and rich in fiber, folic acid, vitamin C, vitamin B, and even richer in vitamin E, which makes them a good preventive against spontaneous abortions; they're also quite rich in calcium, and therefore indicated for those suffering from osteoporosis. They also contain antioxidants, and sulfur compounds that inhibit the growth of Helicobacter Pilori, one of the primary causes of stomach ulcers.
In short, they're good for you, unless you're prone to kidney stones.
Some Italian Savoy Cabbage Recipes:
Verze e Luganega, Savoy Cabbage and Sausages
Cavolo Verza in Umido, Stewed Savoy Cabbage
Risi E Verze Alla Veneziana, Rice and Savoy Cabbage Venetian Style
Verza Con Noci e Cipolle, Savoy Cabbage with Walnuts and Onions
Minestra di Verze, Sausage and Savoy Cabbage Soup
General Information on Savoy Cabbage and more Recipes
Savoy Cabbage Elsewhere on About:
California Coleslaw
Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella
Basic Corned Beef Dinner
Braised Cabbage
Blasted Squid with Gingered Cabbage