Seasonal ingredient of the week: Savoy Cabbage

IN SEASON: October - February

Savoy cabbage is a popular vegetable in the Pollen + Grace kitchen. We shred it and add it to crunchy salads and slaws. A good slaw can be added to almost any meal to up the veg content and add freshness. Savoy cabbage can also be delicious warm - we tend to braise it if using it for a warm dish.

Savoy cabbage is also packed with nutrients. It’s a great source of Vitamin C which is particularly useful through winter, as well as calcium, potassium and folate making it an all rounder for bone, heart and skin health. It’s also a good source of fibre.

TIPS:

- For the best, choose dark green cabbages that have firm, crisp leaves and feel solid and heavy.

- Always remove the core on cabbage for better flavour and texture

- Creamy dressings work well with a slaw, but savoy also pairs well with a ligher vinaigrette. Our go-to is a simple mix of olive oil, apple cider vinegar and maple.

Recipe:

METHOD

1. Cook quinoa in 3 cups of water with a pinch of salt until the water has evaporated. Turn off the heat and put lid on the pot, leave to stand for 5 mins. 

2. Pick the kale off the stalks and then wash and dry the leaves. In 3 batches put the kale leaves into a food processor until it’s coarsely chopped. 

3. Chop the tomatoes into small cubes, then finely slice spring onions and mix all ingredients together in a bowl (quinoa, kale, spring onions, tomatoes, lemon juice, lemon zest, olive oil and salt).

Best served with home made houmous and falafel

SAVOY SLAW
Serves 2

INGREDIENTS

- 300g kale
- 2 cups white quinoa 
- 2 tomatoes
- 2 lemons juice + zest
- 1 tsp salt
- 2 tbsp olive oil
- 1 bunch spring onion