Savoy cabbage is widespread in Western Europe. Italy is her homeland. In Russia, it gained the greatest popularity in the 19th century. This cabbage, which has high nutritional properties, was undeservedly forgotten in the 20th century.
Instructions
Step 1
Savoy cabbage looks like white cabbage. However, it is impossible to confuse them. Savoy cabbage leaves are thinner and more delicate, and have a bubble structure. Their color ranges from light green to dark, depending on the variety. Heads of cabbage are loose, small in size. Savoy cabbage has excellent taste and nutritional properties. Differs in significant frost resistance. Nevertheless, it is not widely spread, since it has a low yield, is not suitable for canning and fermentation, and is poorly kept fresh.
Step 2
Late ripening varieties are suitable for storage. Early maturing varieties are very poorly preserved. Savoy cabbage is harvested later than white cabbage, since it can withstand temperatures down to -7 degrees, and its taste only improves. The mass of heads of cabbage intended for storage is not less than 0.4 kg. They should have 2-3 tight-fitting cover sheets to protect them from dirt and damage. Cabbage is transported in boxes or baskets, since the heads of cabbage are easily damaged.
Step 3
You can store Savoy cabbage in a basement at a temperature of 2-3 degrees and a relative humidity of 90 -95%. Rooted storage has proven itself well. Dig in the roots of cabbage or cover with wet sand.
Step 4
Savoy cabbage can be stored in wooden crates or simply on shelves. Arrange the heads of cabbage in one row, shorten the stumps to 3 cm, leave 2-3 cover leaves.
Step 5
Savoy cabbage with a preserved root system is well kept on insulated balconies and in sheds. Place the heads of cabbage in a standing position or hang.
Step 6
Savoy cabbage with preserved roots can be stored in trenches. Lay the heads of cabbage at an air temperature of 1-2 degrees, make layers of paper or plastic wrap, sprinkle them with earth through the row.
