This superstar of a vegetable is a family member of the phytochemical-rich cruciferous vegetable. It reduces hormone-related cancers as well as colon and rectal cancer. Cabbage is a fantastic source of vitamin C, folate and carotenoids. There are four basic types of cabbages: Green, Red, Chinese and Savouy. And they are all used by health conscious cooks world wide.
DID YOU KNOW...?
...cabbage is one of the oldest cultivated vegetables? It is the grandfather of all the brassicas, such as Broccoli, Cauliflower, Brussel Sprouts, and Kale? When you make your own Sauerkraut the cabbage retains its fresh flavours and it nutritional power?
HOW TO SHOP FOR CABBAGES:
This humble little vegetable is available throughout the year.
When choosing a Red or Green Cabbage they must be firm and quite heavy for their size. Chinese cabbages are also quite heavy. Cabbages must also have a fresh looking core and the leaves should also be firm and free from worm holes. Nothing worse is find "extra proteins" in your cabbage!
Red cabbage has all the goodness of its green cousins and has a much higher Vitamin C content. Even better gram for gram red cabbage supplies twice as much calcium as the regular cabbage.
Red cabbage has all the goodness of its green cousins and has a much higher Vitamin C content. Even better gram for gram red cabbage supplies twice as much calcium as the regular cabbage.
AT HOME:
It is best to store your cabbages unwashed, in a plastic bag in the vegetable part of your fridge. Green and Red cabbages can stay fresh for up to two weeks and Chinese cabbages will last for a week.
When preparing cabbages for a meal remove and discard the damage and wilted outer leaves. Remove and through away the outer leaves. Wash the cabbage by rinsing it well with cold water.
When shredding a large red or green cabbage - cut it into quarters and cut out the core. With the coarser side of the cabbage you can either grate it, cut it finely or if you are lazy like me through it in the food processor and let it work its magic.
The basic way of cooking any cabbage is to first steam it over boiling water for 5 minutes or just under tender. Drain well. You can then saute the cabbage in a little butter or olive oil until it has heated through. Season with salt and pepper and a touch of nutmeg.
Cabbages are best used raw in making salads and coleslaw. Cooked cabbage is often served as a side dish and is perfect with pork, poultry or sausages. Cabbage is used many times as a main ingredient in stir fries, soups, stews, salads, and side dishes.
Coleslaw is one of the most popular ways with cabbage. It is a mixture of shredded cabbage, carrots, and a creamy dressing. You can also add in things like grated apple, onion, raisins and nuts. Your dressing can be comprised of either mayo, sour cream, plain yogurt.
Brilliantly Fresh Ideas:
Steam Cabbage leaves and wrap them around matchstick carrot. Serve with a spicy dressing. You can also use the leaves as a wrap for steaming fish fillets with herbs.
Try making your own sauerkraut, you will find that it will have much more flavour and far more nutrients than the ones bought in the shop.
A little secret when making stir fry is to get the wok hot before adding the oil. This prevents the food from sticking to the side of the wok. If you have more vegetables in the wok it is best to stir fry in batches, otherwise the vegetables will steam and lose the crisp tender texture.
Try adding some of these flavours to add a little pizazz to your cabbage dish: apple, bacon, dried fruit, rosemary, thyme, caraway seeds, dark sesame oil, garlic, ginger, sugar and vinegar, and soya sauce.
Try adding some of these flavours to add a little pizazz to your cabbage dish: apple, bacon, dried fruit, rosemary, thyme, caraway seeds, dark sesame oil, garlic, ginger, sugar and vinegar, and soya sauce.
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