Think of cabbage as one of those vegetables that is undergoing a PR breakthrough—like its botanical cousin, the Brussels sprout, cabbage got a bad reputation in the past because so many home cooks were inclined to boil or steam it, completely wasting the cabbage’s potential as a flavorful addition to a healthy diet. Today, people are enjoying cabbage prepared in exciting ways—which is great, as cabbage is full of healthy nutrients.
Popular since ancient times—when it was revered by the Egyptians, Greeks, and Romans not only as food but also medicine—cabbage spread throughout the world and evolved into many different varieties. In fact, you might be surprised to learn that cabbage is one of the oldest known vegetables and has been cultivated for more than 4,000 years.
Today’s varieties of cabbages include green cabbage, red cabbage, Savoy cabbage, Chinese cabbage (also known as Napa cabbage), as well as bok choy. The different tastes and textures from these many varieties makes cabbage extremely versatile. Cabbage can be thinly sliced and served raw in salads, or it can be seasoned and roasted, or tossed into stir-fries, or stuffed and served as a cabbage roll. It can even be fermented, in the case of such dishes as sauerkraut and kimchi. When you think about all the traditional dishes, you’ll realize that many cultures around the world have some kind of dish involving cabbage. But what will really get you excited about cabbage is the pack of health properties it has.
Cabbage is very low in calories, having only about 20 calories per 1 cup, though its fiber content means it will fill you up and keep you full for a long period of time, so it’s good for people who are trying to maintain a healthy weight. Cabbage is a rich source of vitamin K for blood clotting and bone health, vitamin B6 for brain development and function, and vitamin C for healthy immunity. Athletes will want to take note of cabbage, as it offers a natural source of many electrolyte minerals they lose through heavy sweating, and that are necessary to healthy bones and muscles—potassium, calcium, and magnesium. Although the scientific research is still inconclusive, some studies have linked cabbage to a reduce risk of cancer and heart disease.
You’ll have an easy time finding cabbage all winter long, as it’s a hardy vegetable that grows well in cooler temperatures. This durability also means that once it’s harvested, you will have a fairly easy time storing cabbage for an extended period of time, providing you take care of it properly. Ideally, you should store the head of cabbage whole, as cutting it up can shorten its storage lifespan. Avoid washing it until you’re ready to prepare it, as wetness can sometimes lead to premature rot.
So, if you’ve spent the better part of your life thinking of cabbage as something that’s pungent and bitter, go ahead and leaf through some of these trendy and traditional recipes that will have you tasting cabbage in a whole new way.
Cabbage Soup
Ingredients
- 1 large head of green cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 large tomatoes, diced and drained
- 2 cups diced potatoes
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
In a large pot over medium heat, warm the olive oil before adding the onion and garlic. Allow the onion and garlic to sauté until they’re soft and fragrant. Toss in carrots, tomato, potatoes, and celery, allowing to soften, approximately 5 minutes. Add the cabbage and allow to cook for another 5 minutes, stirring occasionally to mix the vegetables. The cabbage will wilt and reduce in size as it cooks. Pour in the vegetable broth, adding the bay leaf and thyme for flavor. Bring the broth to a boil, then reduce the heat to low. Cover and allow the soup to simmer for approximately 40 minutes. Remove the bay leaf and serve the soup while it is hot.
Kimchi
Ingredients
- 1 large Napa cabbage
- 1/4 cup salt
- 1 tablespoon ginger, grated
- 6–7 cloves of garlic, minced
- 1/4 cup soy sauce
- 3 tablespoons red pepper flakes
- 1 teaspoon sugar
- 3 large green onions
- 1 small carrot
- 4 cups water
Quarter the cabbage and remove the core, then cut into small, bite-sized pieces. Bring a large bowl of water to a boil and dissolve the salt into it. Remove from the heat and submerge the cabbage in the salted water. Allow to sit for 2 hours, stirring the cabbage every 15 minutes. Mince the garlic and chop the onion and carrots into small pieces. Set aside. In a medium bowl, whisk the soy sauce with grated ginger, sugar, and red pepper flakes until a thick paste forms. Drizzle this paste over the garlic, onion, and carrots and stir to combine. Drain the cabbage and rinse thoroughly. Wrap the cabbage in a paper towel and allow to sit for 5–10 minutes to absorb excess water. Toss the cabbage with the paste and transfer to a clean, airtight container. Seal the top and transfer to the refrigerator. Allow to sit for three days so the vegetables can ferment, and the flavors can mix.
Braised Cabbage
Ingredients
- 1 head of red cabbage
- 1 apple
- 1 red onion
- 2 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1/4 cup red wine
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cloves
- 1/2 cup vegetable broth
Core the cabbage and slice thinly into strips. Set aside. Peel and core the apple and chop into half-inch pieces. Chop the onion. In a large pot, warm the olive oil over medium heat and add the onions, allowing to become soft and fragrant. Toss in cabbage and apple and allow to cook for 5–10 minutes until the cabbage wilts and the apple softens. Drizzle in the maple syrup and sprinkle in the cloves. Stir to combine well before cooking for another 5–10 minutes. The syrup will begin to caramelize. Pour in the red wine and red wine vinegar. Stir several times, allowing the cabbage and apples to deglaze. Some browned bits may collect at the bottom of the pan. Add the vegetable broth and reduce the heat to low. Cover the pot and allow to simmer for approximately 1 hour, checking occasionally and adding little bits of extra broth by the tablespoon if it’s looking too dry. The broth should be fully cooked up into the cabbage and apple by the time they are tender. Serve warm as a side dish or a light appetizer.
