We just learned here a new word: «SAVOY» as in the Hotels or the area surrounding Geneva…
In our case, yet we learned that Savoy is the designation for «Chou frisé», so the cabbage as depicted.
A typical winter vegetable, the Savoy cabbage is one of the healthiest foods around; it is very low in calories, and contains no fat or cholesterol. A great source of dietary fiber, and protein. it contains also tons of vitamins and minerals, such as: Thiamine (B-1), folic acid, vitamin A, vitamin B6, magnesium, potassium, manganese, calcium, copper, phosphorous, and copper. They are also an excellent source of both Vitamins K and C. We appreciate the tremendous antioxidant and disease combating properties, but particularly like the savoy type over the other cabbages, as it is a milder and sweeter alternative to the red or green cabbage.
While we like to prepare most veggies in their raw form, here's a quick and dirty, ahem clean…, receipe for these cold and long winterdays:
For 4 friends:
· 1 head of Savoy Cabbage
· 1 shallot
· 1/4L Almond milk
· Saffron
· Raisins
· Pine nuts
Sauté in the pan the chopped Savoy and the shallot.
Flip it frequently so it does not stick.
Deglaze with the almond milk.
Pour 2-3 portions of saffron in.
Right before serving add the raisins and the pine nuts for a the last minute.
Depending on your preferences you may want to sauté the Pine nuts for two minutes in a separate pan, they will "sweat", become tender, yet crisp.
Enjoy
PS: Probably some of the technical wording for cooking is off. (to sauté something…? deglaze…?) Please feel free to correct us.
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http://www.innercityoga.com/
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