I spent a part of my childhood thinking I couldn’t stand this vegetable. I had a German grandmother who liked to cook it until the whole house had a stench that kept us playing outside for a few extra hours.
I have definitely changed my opinion and have actually grown to love cabbage. I also have a 15 year-old daughter who has been crazy about it since toddler time. There is versatility to cabbage that most people either don’t know, or have forgotten.
You can use the red, Napa/Savoy or white cabbage for any of these ideas.
My first suggestion is to cut it almost paper thin. Cut the round head in half lengthwise, lay the flat side on cutting board and then cut ¼ inch or smaller strips. Once you have a half of a head cut up you can toss with a little fresh lemon juice or your favorite vinegar, cracked pepper, fresh dill or mint and enjoy as a topping on a grilled chicken or fish sandwich or dinner.
Cabbage has vitamins C, A and K so what you are eating will be healthy and delicious. One of my daughter’s favorite snacks was the cabbage with a splash of Bragg’s liquid aminos or tamari, sesame seeds and a cut up cucumber. This quick salad is an after school favorite.
When St. Patrick’s Day rolls around, I use my mom’s technique for the cabbage portion of corned beef and cabbage. After your corned beef is cooked, remove it from the pot and bring the liquid back to a boil. Plunge the thinly sliced cabbage into the boiling liquid for about 2 minutes. It comes out delicious, and you avoid the plague of the smelly cabbage house.
Until next time, stay fresh and delicious!
~ Chef Domenica