Cabbage

Peak season: Fall

Recipe shown above: Warm Red Cabbage Salad

If the only time you eat cabbage is when it’s drenched with mayonnaise in coleslaw or boiled with corned beef for St. Patrick’s Day, it’s time to broaden your horizons. This surprisingly versatile vegetable just begs to be used more creatively—so we’ve come up with some other options for you. Like most of its Brassica relatives, cabbage is a nutritional powerhouse. Rich in vitamin C and fiber, it also supplies isothiocyanates—chemicals that amp up the body’s natural detoxification systems. Studies suggest that cabbage may help fight breast, lung, colon and other types of cancer.

Since boiling strips away most of its phytonutrients, we like to sauté, steam and even roast cabbage. Our kimchi bypasses the traditional lengthy fermentation process, yet retains all the zest of the original. We’ve also roasted cabbage with a rich black bean-garlic sauce and made a warm apple-and-cabbage salad with caraway. Our mashed red potatoes with buttery sautéed cabbage is a healthier version of the Irish staple, colcannon. Now when you see those pretty rows of cabbage at the market, you’ll be inspired to bring one home.

Comment	Posted
ohhh that sounds lovely! whats the recipe. sun41flamer@hotmail.com	6 weeks 2 days ago
Might be too late for this year but my mother has been making a baked chicken, fresh cabbage and sauerkraut dish for years that she originally ran across in a small town Wisconsin restaurant many years ago. If interested in the recipe let me know.	6 weeks 3 days ago