Savoy cabbage secret: Elevate your broth game
While searching for the perfect broth recipe, you might find an unusual tip. Does adding savoy cabbage to broth make sense? According to us – absolutely. We believe this solution's advantages will also appeal to you.
1 November 2024 16:28
Every cooking enthusiast has their own recipe for chicken soup, typically adhering to the generally accepted norm. A portion of meat, soup vegetables, some spices, and a bit more patience since – as is well known – a good broth requires slow cooking. But how about shaking up this traditional method a bit? Let's journey back to the old days when adding Savoy cabbage to broth was more common than it is now.
Broth with cabbage – is it really a good idea?
Staying on this topic, one cannot avoid the obvious question. Does adding Savoy cabbage to a boiling broth make sense? Or did our ancestors include it more frequently simply because other ingredients were harder to obtain back then? No, it's not just 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 flavour of the soup. Experts describe this flavour note as nutty and horseradish-like. Is this truly the case? Well, for most of us, identifying this might be difficult. However, it must be honestly admitted that this kind of broth has "something" that a "regular" broth simply doesn't have.
The second point is the health benefits. Almost all of us know that in the autumn-winter period, the vitamins, minerals, and fatty acids in broth work on our body like a healing balm. Adding Savoy cabbage to broth amplifies these properties. This vegetable contains a significant amount 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 (90 minutes). During this time, skimming off the foam is beneficial 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, only add allspice and bay leaves. Cook for another hour (60 minutes). 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 achieve an optimal amount of the new flavour note while limiting the loss of nutritional values contained in the vegetable. Salt the broth only at the very end. And it's ready!
