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!


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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