Credits: Ceri, Zenxin master chef
The end of Winter to early spring sees Savoy cabbages available in northern climes.(Brassica Oleracea var. Sabauda) is one of the most tender members of the cabbage family and its crinkled leaves add an interesting texture to any dish. It has a sweet flavour and is very versatile, appearing in slaws and stuffed with savoury fillings, but like any member of the cabbage family it is important not to overcook it.
Nutritionally Savoy cabbage offers similar benefits to other members of the cabbage family with vitamin C and pro-vitamin A, but has the highest level of fibre to improve the gut microbiome. The fibre in combination with with L-glutamine offers healing for the gut lining as well as improvement of digestion in general.
Here cooked for a short while in combination with onion, carrot and fennel it gives a delicious soup that when taken regularly can improve overall health.
- Preparation: 20 mins
- Cooking time: 30 mins
- Total: 40 mins
- Serves: 4-6
- 1 small smoked ham hock
- filtered water to cover
- 20g Simply Natural Spanish Organic Cold-pressed Extra-virgin Olive Oil
- 1 Organic Thai Carrot, diced
- 1 tsp Simply Natural Organic Fennel
- 1 Brown Organic Onion, diced
- 1 medium sized Organic Savoy Cabbage
- Simply Natural French Sea Salt & Simply Natural freshly ground Black Pepper to taste
- Rinse the ham hock, then cover with enough water and bring to the boil.
- Simmer for 20-30 mins for use as stock.
- Begin in a separate pot, to stir-fry the carrot in the olive oil and add the fennel.
- Add in the onion and fry until fragrant and beginning to caramelise.
- Wash, remove core and slice the Savoy cabbage and add to second pot.
- Cover the vegetables in the second pot with the ham stock from the first pot.
- Simmer for another 25 mins or until the cabbage is cooked.
- Adjust the seasoning using ‘Simply Natural’ French sea salt to taste.
- Garnish with a little ‘Simply Natural’ freshly ground black pepper.