Found in dishes all over the world, cabbage is actually derived from the mustard plant. The spherical, leafy head of the plant is the only part that is normally eaten, and it is an inexpensive source of fiber and important vitamins. The best part is that it's an incredibly versatile ingredient that can handle all kinds of cooking and flavors, from salads to stuffing to stir fries. Eaten raw, green cabbage is crisp and even a little bit spicy at times, but cooking brings out the sweetness of the vegetable.
Choose heads that are compact with shiny leaves and store in your refrigerator. Try to avoid buying preshredded cabbage, because once it's cut, cabbage begins to lose much of its vitamin C content and dries out.
Here are some ways to enjoy cabbage that will leave you its biggest fan.
- Grill up some sausages and serve with a crisp apple and cabbage slaw.
- Sweet and sour beef cabbage soup is a great way to warm up after a crisp Fall day.
- Soba noodles and chicken complement crunchy green cabbage perfectly.
- Ditch the takeout and whip up your own stir fry with ginger, chicken, and vegetables.
- Put it between two slices of bread, add some ham and a few other goodies, and you've got yourself a Reuben!
What do you think about cabbage? Do you have any recipes that highlight it?