Winter savoy slaw for the win
By Katy G. Wilkens
This year I grew savoy cabbage in my winter garden. What a find! The bright green, crinkly leaves are much more interesting in salads, slaws and cabbage rolls than plain green cabbage. I will grow it every year.
While all cabbages are reasonably cold-hardy, savoy cabbage is the toughest. It can even tolerate snow. Another bonus of savoy cabbage is that you can clip off the outer leaves as it grows, adding the tender leaves to salads.
Cabbage can be grown in the spring or fall. I prefer the fall because the weather is more consistent, and truly, being able to harvest a big head of leafy greens in the middle of winter is quite a plus.
All cabbages are high in vitamin C and vitamin K, and savoy cabbage is no exception. Half a cup will give you 40% of your vitamin C for the day and about 70% of the vitamin K you need.
And cabbage keeps well. You can plan for white or red cabbage to last four to six weeks. Savoy will keep two weeks or longer in a cool, dry, dark place, especially if wrapped with newspapers. In your refrigerator, it will last about one to two weeks.
If blanched and then frozen, leaves cut in strips or whole will keep up to six months. Add them to stir fry dishes and soups like pho or Italian Wedding Soup. Or use them for cabbage rolls.
If you can’t find savoy cabbage in your local market, try an upscale grocer or farmer’s market. Napa cabbage is a good substitute as well.
Winter Savoy Slaw
½ small head savoy cabbage, cleaned and cut in one-half inch strips
½ purple onion, diced
1 cup red grapes, halved
½ cup sour cream
½ teaspoon celery seed or poppy seed
2 tablespoons fresh parsley
2 tablespoons milk (if dressing is too thick)
Mix all ingredients in a salad bowl. Thin with a little milk if dressing is too thick. Chill for 30 minutes or more.
Serve with homemade fish and chips, home fried or baked chicken, or add to fish tacos.
Nutritional information: (per serving)
Calories: 90, Protein: 2 grams, Sodium: 37 milligrams
[Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. The National Kidney Foundation Council on Renal Nutrition has honored her with its highest awards for excellence in education and for significant contributions in renal nutrition. She has also been awarded the Medal of Excellence in kidney nutrition from the American Association of Kidney Patients.]