Despite its humble reputation, cabbage has plenty to be boastful about, from its health benefits, affordability, availability, long storage life and most of all, how versatile it is.
A member of the brassica family and nutrient powerhouse, cabbage contains high levels of phytochemicals that can aid detoxification, stimulate the immune system and even decrease the risk of cancer. It is also packed full of vitamins and fibre. But the best thing about cabbage is its versatility - think raw, sauteed, fermented, roasted and braised. Plus it goes well with dishes from all around the world.
RAW
Cabbage is available all year round, making it the perfect candidate for when you're craving freshness and crunch during the cooler months. Finely shave and use as the base of a salad tossed with a delicious dressing. Upgrade the salad by adding herbs, nuts or seeds, fruit, cheese and or other shaved vegetables.
Some combos to try:
● Mexican-inspired slaw made with cabbage, lime juice, a little salt, olive oil, fresh coriander and some toasted pumpkin seeds for crunch.
● Asian-inspired slaw using cabbage, a ginger-chilli dressing, peanuts and fresh mint.
● Shaved cabbage with a red wine vinaigrette, mint, dates and almonds - It's the kind of salad that gets better the longer it sits, allowing the cabbage and dates to soften.
SAUTEED AND STIR-FRIED
When sauteed or stir-fried, cabbage mellows in flavour and intensifies in sweetness.
● Add to a stir fry with tamari, ginger, garlic and chilli.
● Saute with a little butter and garlic for a simple side dish.
● For a delicious Indian-inspired side, saute in coconut oil with mustard seeds, garlic and turmeric.
FERMENTED
Ferments such as sauerkraut and kimchi are packed with probiotics - great for your gut health and delicious.