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. Download a FREE Healthy Cabbage Recipe Cookbook!
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.