There are many varieties of cabbage based on shape and time of maturity and it is one of the oldest cultivated vegetable groups. Savoy cabbage is the most tender and sweet of the cabbage varieties with a deliciously distinctive flavor.
A good head of Savoy cabbage will be solid in the center, somewhat conical shaped and heavy in relationship to size, with deep blue-green outer crinkly leaves and a pale green center.
It tends to be available year round with the peak season in the winter months. Like most cabbages, it is very high in fiber, vitamins and minerals, and like other cruciferous vegetables has been proven to have cancer fighting properties.(source:dave's garden)
This savoy cabbage stew is very tasty and of course like other stews, this one is also best warmed up the next day. Personally I like to eat it lukewarm with fried chicken breast.
1 savoy cabbage
2 garlic cloves
5 small potatoes
1 tablespoon oil
1/4 teaspoon paprika powder
1/2 teaspoon majoram
1/2 teaspoon caraway
200 ml sour cream
2 tablespoon flour
Heat oil, add chopped garlic and fry until golden brown, add chopped savoy cabbage, reduce heat and leave it covered for about 5 minutes but stir once in a while. It is also good if it gets a bit roasted. Add cubed potato, salt, pepper, paprika powder, majoram, caraway powder.
Pour enough vegetable stock on it so that is almost covered. Cook on medium heat for 20-25 minutes. Mix flour and sour cream and stir into the stew, bring it to boil once and serve or let it cool and serve lukewarm.
I submit this post to the WHB created by Kalyn from Kalyn's Kitchen, who passed it on to Haalo, of Cook (almost) Anything At Least Once, this time hosted by Laurie from Mediterranean Cooking in Alaska.