Savoy cabbage is becoming more and more popular as a vitamin-rich superfood. But did you know that you can also eat savoy cabbage raw? In this article, we will show you what to look out for and introduce you to two delicious raw savoy cabbage recipes.

Savoy cabbage soup and savoy chips are real vitamin C bombs, especially in winter. If you want to rediscover the green vegetable, you can also eat savoy cabbage raw. Well washed, you can easily use the freshly picked savoy leaves as raw food or process them in many ways. Nevertheless, you should follow a few tips so that you can tolerate the raw savoy cabbage well.

Eating Savoy cabbage raw: That’s why it’s healthy

The savoy leaves contain many useful ingredients such as vitamin C and mustard oil glycosides. The heat-sensitive vitamin C, in particular, is quickly lost when cooking, which is why it is best to eat savoy cabbage raw in order to supply your body with as much of the vital nutrient as possible. You can cover your daily vitamin C requirement with just 100 grams of raw savoy cabbage.

However, you should be careful if savoy cabbage causes you severe flatulence even when cooked. In this case, you should better not eat savoy cabbage raw. When uncooked, cabbage has a particularly high content of mustard oil glycosides, which increases these unpleasant side effects.

You can eat these parts of the savoy cabbage raw

In principle, you can eat all of the above-ground parts of the savoy cabbage raw, because none of them are poisonous in any way. However, it is better to remove the stalk of the savoy cabbage, as it is usually too hard to eat raw. If the savoy cabbage comes straight from your garden, you should also remove the outer leaves of the cabbage. These are often less tender and more dirty than the inner savoy leaves and therefore do not taste quite as good raw.

By the way: Even if the outer leaves of the savoy cabbage are less suitable for eating raw, you can use them in a savoy stew or freeze the savoy for later.

Eating cabbage raw: You should pay attention to this

Before you can eat the savoy cabbage raw or process it further, you should definitely wash the leaves thoroughly. Not only will you get rid of dirt and soil, but you’ll also make sure there aren’t any small insects hiding between the leaves. If, on the other hand, you buy the savoy cabbage in the supermarket, you must note that you should only eat organic savoy cabbage raw. So you can be sure that no chemical-synthetic pesticides were used on the leaves during cultivation.

In addition, you should only eat savoy raw if it is really fresh. So make sure that the savoy cabbage still looks nice and crunchy and doesn’t have any wilted leaves or foul-smelling dark spots.

You can eat pointed cabbage very well raw, because that way no vitamins are lost. We’ll show you how to prepare raw pointed cabbage in a tasty and digestible way.

Combine raw pointed cabbage correctly

Many types of cabbage are difficult to digest and can cause flatulence. However, to make the raw pointed cabbage tasty and digestible, you should combine it with digestive spices and vegetables. With caraway, aniseed, marjoram, ginger or fennel you can stimulate digestion and prevent flatulence. At the same time, your dishes with raw vegetables will taste more varied and easily digestible. In addition, pointed cabbage contains a lot of vitamin C and is available all year round from regional cultivation.

Raw pointed cabbage mixed with ginger

Raw pointed cabbage combines well with ginger in a smoothie. It goes perfectly with sweet dishes and has a lot of vitamin C, vitamin B, iron and copper. Ginger also has an antibacterial effect on the intestinal flora.

Ingredients:

2leaves pointed cabbage
1 piece of ginger
1banana
0.5 pieces of apples
200 ml water

Directions:

Tear the cabbage leaves into smaller pieces.
Cut up the apple. You don’t need to peel it. This way no vitamins are lost. So that the fruit is not sprayed and you can use it without hesitation, pay attention to organic quality when buying.
Then mix all the ingredients together well so that there are no chunks left.
Add a little more water if the smoothie has become too thick.

Eat raw pointed cabbage in a salad with cumin

Pointed cabbage and cumin seeds are a wholesome combination, because the cumin has an antispasmodic, calming effect and relieves flatulence. Together with carrots, the salad is rich in vitamins and delicious. In addition, they are all regional products that have a good CO² balance.

Ingredients:

1pointed cabbage
2carrots
5 tsp cumin
7 tablespoons olive oil
10 tbsp white balsamic vinegar
5 pinch(s) of pepper
4 pinch(s) of salt

Directions:

Cut the cabbage into fine strips, the thinner the better.
Then grate the carrot and put it in a bowl with the cabbage.
Mix together the other ingredients for the dressing and add them to the bowl as well.
Finally, stir the salad thoroughly and let it sit for an hour before eating.

Eat pointed cabbage raw: in a dip

You can also combine raw pointed cabbage with raw fennel to make it digestible and tasty. The fennel bulb is considered a medicinal plant and also relieves flatulence and gastrointestinal complaints. In addition, fennel is very healthy and contains vitamin C, iron and potassium. The fennel season is between June and October. You can use the cream cheese cream made from pointed cabbage and fennel as a spread or as a healthy dip.

Ingredients:

150 g pointed cabbage
100 g fennel
fennel green
200 g cream cheese
3 pinch(s) of chilli powder
3 pinch(s) of pepper

Directions:

Cut the cabbage and fennel into very small pieces. The smaller you cut the pieces, the better the consistency of the cream will be.
Then mix the pointed cabbage and fennel with the cream cheese.
Season the cream with chilli powder and pepper.
As a topping, you can chop the fennel greens and add them to the dip. The delicious and wholesome pointed cabbage dip is ready. You can keep it in the fridge for at least 2-3 days.

You can eat white cabbage raw, but you need good digestion. Here we show you how to prepare coleslaw and other dishes with raw white cabbage that are as stomach-friendly as possible.

White cabbage is known to be rather difficult to digest. For many people, it triggers flatulence, abdominal pain or other complaints after consumption. This is especially true if you eat white cabbage raw instead of boiling, frying, or scalloping it first.

The main reason raw cabbage is such a digestive challenge is its high fiber content. Fiber is healthy and important for a balanced diet. However, when they are broken down in the colon, they also release gases that can cause gas and bloating, especially if you eat large amounts of high-fiber foods.

Many cabbage dishes are prepared warm anyway – but uncooked cabbage can also be served in classic coleslaw or as part of mixed salads. If you are sensitive to eating white cabbage raw, you still don’t have to do without it entirely: With the right spices and a few other tricks, you can make the cabbage easier to digest.

Eat white cabbage raw: These spices help with digestion

Caraway is particularly well-known as a digestive spice in German cuisine. Cumin tea is a common home remedy for bloating and stomach upset. In hearty dishes, whole or ground cumin not only serves the taste, but also makes it easier to digest. Its hearty aroma generally goes well with white cabbage, but is not necessarily something for everyone. In this case, other spices can also have a function comparable to that of caraway, for example:

coriander
cumin
cardamom
anise
fennel seeds
Ginger

Not all of these spices are suitable for all white cabbage dishes. Many of these, like coriander or ginger, go particularly well with an Asian-inspired coleslaw. Most of the spices mentioned have a fairly strong taste of their own. It’s best to use them sparingly at first and taste the cabbage from time to time to make sure you don’t over-season it.

Tip: If you don’t want to use the spices directly in the food, a caraway or fennel tea with the meal can also help you digest the raw white cabbage better.

Eating white cabbage raw: More tips against digestive problems

Basically, the more raw white cabbage you eat and the coarser it is cut, the greater the risk of digestive problems. Therefore, if you are generally sensitive to cabbage, you should stick to smaller portions and eat slowly. That way you don’t overwhelm your digestive system and you can slowly get used to it. When preparing your own coleslaw, it is best to make sure that you cut the cabbage into strips that are as thin as possible. Alternatively, you can also grate it.

You can also try freezing the cabbage before preparing it. Once frozen cabbage is said to be better tolerated and cause less flatulence.

Another option is to blanch the cabbage before processing it into coleslaw, for example. So you don’t have to eat the white cabbage raw, but it still remains al dente and doesn’t collapse. At the same time, blanching makes it easier to digest.