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.
Vegetable Stew in a Spicy Peanut Sauce
Ingredients
- 2 Tbsp canola oil
- 1 large yellow onion chopped
- 3 garlic cloves minced
- 2 Tbsp fresh ginger minced
- 1-2 jalapeño peppers seeds removed unless you want it super spicy, chopped
- 3 cups green cabbage chopped
- 3 cups red potatoes cubed (1-inch pieces)
- 3 cups tomato juice
- 1 cup vegetable broth (homemade, or store bought)
- 2 cups Roma tomatoes chopped or 2 cups canned diced tomatoes
- 2 cups zucchini chopped (1/2-inch pieces)
- 1/2 cup cilantro chopped, plus more for garnish
- 1/2 cup smooth peanut butter (natural is optimal)
- salt and pepper
- cayenne pepper (optional)
Instructions
- Warm a Dutch oven over medium-high heat. Add the oil. When it’s warm, sauté the onion for about 5 minutes. Stir in the garlic, ginger, and jalapeño pepper and cook until fragrant, 3–5 minutes. Add the cabbage and potatoes. Cook for another few minutes, just to marry everything together.
- Stir in the tomato juice, broth, and then the tomatoes. Cover and turn the heat down to medium. Simmer until the potatoes are fork-tender, about 15 minutes. Stir in the zucchini and cilantro and cook, uncovered, for 5 minutes longer.
- Turn down the heat to low, stir in the peanut butter and simmer gently, uncovered, for 5 minutes. Add more tomato juice or broth if you find it’s too thick. Season with salt and pepper. Add some cayenne pepper for more heat, if you like. Garnish with more chopped cilantro. Serve on its own or over bowls of steamed rice or quinoa. Leftovers taste even better the next day.
Sign up for the monthly Great Food Grown Here newsletter and stay in touch!
Rainbow Beef Stir-Fry