As anticipated, savoy cabbage has an ancient history.
It is considered sacred by the Greeks and praised by the Romans.
The latter used this vegetable both before feasting to prevent alcohol from giving them head but also to treat various diseases.
It is also known around the sixteenth century. in Savoy (hence the Anglo-Saxon name Savoy Cabbage).
It was also known at that time by the Germanic and Eastern European peoples who, thanks to the fermentation of this vegetable, became famous for their culinary tradition with the famous sauerkraut
It is a winter vegetable (harvested between October and May).
It is consumed a lot with soups, minestrone, soups, risottos and pasta but also as a stuffed roll (with meat, vegetables, cheese, rice) and seasoned with sauce or left in a pan or in the oven.
However, we recommend a short cooking to leave all its nutrients intact.
A little trick is to use a spoonful of white vinegar to slightly relieve the smell during cooking.
Why are they called capù?
It is said that a child of a peasant and poor family complained constantly because his parents sold the capons to the rich gentlemen and they could never bite into this delicacy. The mother, tired of seeing her son sad, took a ball of very tasty but meatless filling and wrapped it in a cabbage leaf, boiled it and then presented it to the son. Thus it was that the Capus were born.
Why are they called capù?
It is said that a child of a peasant and poor family complained constantly because his parents sold the capons to the rich gentlemen and they could never bite into this delicacy. The mother, tired of seeing her son sad, took a ball of very tasty but meatless filling and wrapped it in a cabbage leaf, boiled it and then presented it to the son. Thus it was that the Capus were born.