Cabbage plants attempting to survive the snow …
Three cheers for cabbage! It fueled the workers who built the Great Wall of China, kept seafaring explorers from getting scurvy, and is jam-packed with vitamin C.
If you have an older cabbage hiding in your fridge, just peel off the outer leaves until you’re left with a crisp head again.
Recipe Ideas
One easy, tasty way to eat cabbage is to cut the cabbage into bite-sized pieces and sauté it in a pan with a bit of oil/butter until it’s el dente.
Other favourite dishes that use cabbage include:
- cabbage rolls: steam the leaves, then layer the pan lasagna-style with cooked ground meat, lentils, quinoa, rice, onions, garlic and any sautéed vegetables. Top with tomato sauce, then bake. Extra pans can be covered and frozen for quick meals later.
- coleslaw: slice the head thinly, then toss with grated/julienned carrots, kohlrabi, fennel, apple, etc. and season with vinaigrette.
- sauerkraut: a great way to store cabbage and boost the vitamin C content. Here’s Holly’s “sauerkraut 101” recipe.
Sauerkraut prep: sliced cabbage, grated beets and caraway seeds.