Savoy cabbage: The secret ingredient your broth needs
While searching for the perfect broth recipe, you might come across an unusual tip. Does adding Savoy cabbage to broth make sense? According to us, it absolutely does. We bet that the advantages of this solution will appeal to you as well.
Every cooking enthusiast has their own recipe for broth, usually not straying too far from the generally accepted norm: a portion of meat, soup vegetables, some spices, and a bit more patience because—as is well known—a good broth requires slow cooking. But what about shaking up this traditional method a bit? Let's take a step back to the old days when adding Savoy cabbage to broth was more common than it is today.
Broth with cabbage – is it really a good idea?
On this topic, one cannot avoid the obvious question: does tossing Savoy cabbage into boiling broth make any sense? Or did our ancestors do it more often simply because other ingredients might have been harder to obtain? It's not about "throwing" everything into the pot. It's a thoughtful procedure supported by firm and rational arguments.
Savoy cabbage in broth serves several purposes. First and foremost, it enhances the flavor of the soup. Experts describe this flavor note as nutty and horseradish-like. Is that really the case? Well, for most of us, identifying this might be difficult. However, it must be admitted that this kind of broth has "something" that a "regular" broth simply doesn't have.
The second point is the health benefits. Probably all of us know that in the autumn-winter period, the vitamins, minerals, and fatty acids in broth work on our bodies like a healing balm. Adding Savoy cabbage to broth doubles these properties. This vegetable contains a lot of folic acid and potent antioxidants that effectively inhibit inflammation and combat the harmful activity of free radicals.
Broth with Savoy cabbage – tips
Cooking broth with cabbage should follow a specific method. Start with the meat. Place the poultry in cold water and boil usually for about an hour and a half. During this time, it's worth skimming the foam so the soup will be clearer.
Next, add the soup vegetables: diced carrots, celery, parsley, and charred onion. Also, don't forget the spices, but at this stage, add only allspice and bay leaves. Cook for another hour. As for the cabbage, add it to the broth (cut into quarters and without the core) about 20 minutes before the end of cooking. This way, you'll gain an optimal amount of the new flavor note while minimizing the loss of nutritional values in the vegetable. Salt the broth only at the very end. And it's ready!
