Ok – this sounds extremely odd to make chips out of Savoy Cabbage but before you go – that is really disgusting! – can I just explain how this recipe came to be.
I did my raw food planning and this was going to be another Kale Chip recipe – because you already know how much I absolutely love Kale Chips.
Kale was down on my shopping list, but I decided to not go to my usual grocer, but head to Box Hill Market. For anyone who is not a Melbourne local – the Box Hill market is a great place to buy anything cheap! It has a very strong Asian influence, so most of the food available is what Asians use in their cooking. Could not find a bunch of Kale anywhere. There was lotus roots, bamboo, bitter melon, taro, all kinds of mushrooms, nashi, thai basil, so many varieties of greens… but no Kale. What I did spot was lots of savoy cabbages and they looked a lot like Kale only round.
So after a quick wiki search on my phone I found that Savoy Cabbage is called ‘Brassica oleracea convar. capitata var. sabauda L.’ and Kale is called ‘Brassica oleracea Acephala Group‘ – both from the same species of Brassica Oleracea – so I thought let’s give it ago!
Nutritionally, Savoy Cabbage is not the Vitamin and Iron powerhouse that Kale is… a link below shows an analysis of the two from a nutritional perspective.
Anyway here’s the recipe and I will tell you whether eating cabbage chips is actually worth doing or not at the end of the blog.
1/2 cup extra virgin olive oil
1/2 Nama Shoyu (I would actually leave this out next time I make this recipe – it ends up being VERY salty)
1/3 cup apple cider vinegar
1/3 cup Tahini Dressing
2 garlic cloves, crushed
2 large bunches of Kale or in this case a large bowl of chopped savoy cabbage leaves (I used mostly the dark outer leaves)
Combine all ingredients (except the leaves) in the blender until well combined.
Mix with the chopped leaves and spread out onto a lined dehydrator tray. Dehydrate until crispy and dry. Mine took overnight, plus an additional hour after transferring to an unlined tray.
These taste nothing like cabbage once smothered in Tahini Dressing! They are in fact so crispy and crunchy, just like the Kale Chips that you don’t realise at all you are eating cabbage.
The Tahini Dressing on these chips is overwhelmingly salty – it reminders of those salt and vinegar chips with ‘extra salt and vinegar’. I love that intense saltiness, but if you don’t love that – you will think this recipe is way too salty.
Would I make cabbage chips again?
No. Not because of the taste or the way these chips turned out – mostly because Kale is a far superior nutritional powerhouse and I’d prefer to eat more iron, minerals and vitamins if I go to the effort of making chips 🙂