CABBAGE

One Seasonal Vegetable – 3 Great Recipes

Often we tend to think of spring and summer as the prime seasons for vegetables but in reality those are not the only months producing delicious, mouth-watering produce. When we eat foods seasonally we increase our good health as the food is at the peak of its nutritional value and will taste freshest. We also know that the less time it takes food to travel from the farm to our tables, the better.

Cabbage is a hearty and tasty vegetable that can be used in soups salads and as a side dish.  Cabbage is high in folate and antioxidant content and full chock full of B vitamins.  Also rich in iron and vitamin C, cabbage is said to lower cancer risk, especially in the lungs, stomach and colon.  If you think cabbage is boring and tasteless, think again.  Here are 3 recipes that showcase the flavor and versatility of cabbage.

CABBAGE RECIPES

CABBAGE RECIPE #1

Red Cabbage Slaw

I used to eat this at a favorite Mexican restaurant.  Now I create their wonderful flavor in my own kitchen.

Ingredients   1/2 head red cabbage, cut into bite sized pieces   1/4 cup oil (use vegetable or canola oil, which don’t   interfere with the other flavors in the recipe)   1/2 cup white wine vinegar   2 tablespoons sugar   2 teaspoons salt   1 teaspoon seasoned salt   1/2 teaspoon pepper   1/2 teaspoon garlic powder   1/4 teaspoon cayenne or hot Hungarian paprika (I also like Chinese 5 spice powder here)

Directions

Mix ingredients together in a large bowl.  Cover with plastic wrap and refrigerate overnight for best tasting slaw.

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CABBAGE RECIPE #2

Laura’s Cabbage Soup

I know this is known as a soup you eat to lose weight but I’ve taken the basic recipe for that soup and put my own twist on it.  I love this soup.

Ingredients

1 Green Pepper and 1 Yellow Pepper - chopped
2 Large Can Diced Tomatoes with basil and garlic
4 Stalks Celery – chopped
1 Large carrot – chopped
1 Large Onion - chopped
1 head cabbage cut into large pieces
48 oz. of V-8 Juice (low sodium works best)
4 cups of water
1 teaspoon of olive oil (no more)
1/2 teaspoon hot sauce<

Directions

Sauté the onion in the olive oil for about a minute, then add the celery, carrot and peppers and sauté for 5 minutes. Then cover with the water and V-8 juice. Add the hot sauce and tomatoes.  Add cabbage last.

Bring the whole mixture to a boil. Reduce to a simmer and continue cooking for about 2 hours.  I keep this in a big plastic container in the fridge and just ladle out the amount I want and microwave it for about 2 minutes on high. 

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CABBAGE RECIPE #3

Red Cabbage with Vinegar and Apricots

The sweetness of the apricots and the tartness of the vinegar really make for flavorful cabbage.

Ingredients:

5 tablespoons butter
1 red onion, thinly sliced
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/2 pounds red cabbage, chopped into large pieces
1 cup dried apricots, sliced
1/4 cup apricot preserves
1/4 cup balsamic vinegar
salt to taste
ground black pepper to taste

Directions:

Melt butter or margarine in a large pot over medium-high heat. Add onion, allspice, and nutmeg; cook, stirring frequently, for about 1 minute. Add cabbage and apricots. Sauté about 2 minutes. Add apricot preserves and vinegar. Cook and stir until juices are reduced to a glaze and cabbage is crisp-tender, about 5 or 6 minutes. Add salt and pepper. Cover and place in the refrigerator if making ahead.  This is very good a day or so after preparation.

So now you can clearly see that cabbage does not have to be some bland veggie that you dread eating!  Definitely try red cabbage for a change of pace too, especially if green cabbage is really not your thing.  Cabbage can be quite tasty and is full of vitamins and minerals your body needs so go ahead and give cabbage a chance!

Read More

MORE RELATED INFO FOR CABBAGE:

Health Benefits of Green Vegetables

Grounding Foods

Salad Recipes

Article Written By:  Laura Miller; Laura is a beauty and health/wellness/fitness writer living in Atlanta, Ga.