Enjoy Your Vegetables: Cabbage

By Renée Kohlman

Cooking

Cabbage is one vegetable that doesn’t get enough love. It’s super low-cal—just 25 calories per 130 grams (about 1 ½ cups chopped cabbage) —rich in antioxidants and Vitamins C, B, and K, and high in fibre, which is a good thing when it comes to digestion, and it helps keep inflammation in check. Cabbage is also wonderfully affordable, and often you can get a few meals out of one head.

You can do so much more with cabbage than make cabbage rolls, coleslaw, and sauerkraut, though all of those things are super delicious. It’s terrific in cozy casseroles and stews or simmered in soups alongside sausage and potatoes. When it’s raw, it’s perfect for adding crunch to salads and tacos. Braised cabbage is also delicious, especially if red wine and bacon are involved.

Roasted cabbage is a simple and tasty way to prepare this humble brassica. Slice it into wedges, drizzle it with a little olive oil, add a smattering of salt and pepper, and roast it in a 400°F oven until it’s browned at the edges and tender in the middle, about 30 minutes. Cabbage emits a lovely sweetness when it’s cooked at high heat, and those caramelized edges are the very best part.

Storing

Cabbage is a great vegetable to pick up on the weekly shopping trip, as it can last in the refrigerator for up to a couple of months. Unlike with tender greens, there’s no pressure to use it up right away.

Refrigerating: Store cabbage in a loosely closed perforated plastic bag for up to 2 months.

Freezing: Plunge the cabbage leaves (or thin wedges of cabbage) into boiling water for 2 minutes, then transfer to ice-cold water. Drain off excess moisture and pack into resealable plastic bags. Freeze for up to 1 year. Thaw and use in casseroles and soups.

Tips to Prevent Food Waste

Use the last wedge of cabbage to make a quick slaw, and use it to tuck into sandwiches, burgers, or as a simple side-dish.