Don’t Overlook Cabbage

Written by admin on September 25th, 2009

Cabbage is one of those vegetables I never give much thought to, but love every time I use it in a dish. Cabbage is a major food crop around the world and a key component of dishes like sauerkraut, cole slaw and kimchi. Nutritionally, cabbage is a huge source of vitamin C and contains significant amounts of B6 and B9. It also has anti-inflammatory properties.

I’m a huge fan of the trend called “slow food”. Google it, you’ll find many great sites! Along with carrots and potatoes, cabbage excels in dishes cooked in low moist heat for 5-6 hours in a covered cast iron pot. Add the meat of your choice (corned beef works great in this dish) and any seasonings you like and you have a very easy and delicious meal. One thing that surprises many when they first experience slow cooked cabbage is the complete lack of “edge”. When used raw, cabbage can have a very sharp edge. Cooking, especially SLOW cooking releases the natural sugars found in vegetables and cabbage is no exception. Slow cooked cabbage is savory and slightly sweet. Delicious!

Ken

Editor’s note: If you’ve never tried a really fresh cabbage, be prepared for a happy surprise when you cut into the cabbage and juice squirts out. I love a sweet, crunchy slaw made with cabbage, green pepper, onion, and carrots. The best dressing is mayo with a bit of cider vinegar and sugar added! YUM.

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