Cabbage



Cabbage

I have always been a big fan of cabbage, it must by the German and Hungarian in my blood. From coleslaw and saurkraut/kimchi to stuffed cabbage (sarmale) and corned beef and cabbage, I love them all.

Cabbage has a long history of use both as a food and a medicine. It was developed from a leafy plant, native to the Mediterranean, where it is common along the seacoast. It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions. While it's unclear when and where the headed cabbage that we know today was developed, cultivation of cabbage spread across northern Europe into Germany, Poland and Russia, where it became a very popular vegetable in local food cultures.

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Storage Tips

  • Easy to keep for a long time in the bottom of the vegetable drawer or root cellar. Just remove any damaged leaves to get to the protected inner leaves.

  • If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days.

Preparation Tips

  • Sliced or grated raw leaves can be added to salads or made into coleslaw

  • Trimmed whole leaves go well with sandwiches and burgers

  • To cut cabbage into smaller pieces, first quarter it and remove the core. Cabbage can be cut into slices of varying thickness, grated by hand or shredded in a food processor.

  • Lightly steamed

  • Sauted in broth or butter (caraway seeds go well with cabbage)

  • Stew fried cabbage, onion, garlic, bell pepper and green chillies mixed with steamed rice and soya/chilli/tomato sauce (chowmein)

  • Don't forget about pickling - it is easier than you think - cover with a brine made of its own juice with salt, and left in a warm place for several weeks to ferment.

  • The worst thing you can do to it, is boil it, as you will lose many of the vitamins and minerals

Attribution

  • http://www.nutrition-and-you.com/cabbage.html

  • http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19

  • http://en.wikipedia.org/wiki/Cabbage