Healthy, inexpensive, delicious winter cabbage.
According to a recent article in Serious Eats, cabbage should be in your grocery cart right now.
“Available from late fall through the winter, cabbage is a perfect and inexpensive choice for cold-weather meals. A member of the Cruciferae family (along with kale, broccoli, collards, and brussels sprouts), cabbage is round in shape with layers of overlapping leaves, varies in color by variety. Although there are over 400 cabbage varieties available, the three most familiar to us are the green, red, and Savoy. Green cabbage is the most popular variety and is characterized by a pale to dark green color and smooth leaves.
Cabbage is healthy.
Containing more than twice as much Vitamin C as green cabbage, red cabbage also has smooth textured leaves that are either crimson or purple with white veins running through. Savoy cabbage has a milder flavor and softer texture, with ruffled and deeply ridged leaves making it a perfect choice for salad.
How to pick the perfect head of cabbage.
Look for firm heads with shiny, crisp, colorful leaves that are free of cracks, bruises, and blemishes. Usually outer leaf damage is an indication that the inner leaves will be damaged, too. Avoid buying pre-cut cabbage (even halved) because once the cabbage is cut it begins to lose valuable nutrient content, especially Vitamin C.
How to store cabbage.
Keeping cabbage in an airtight plastic bag in the crisper section of your refrigerator, and it can remain fresh for up to two weeks. If you need to store a half-head or wedge of cabbage, cover it tightly with plastic wrap and put it in the fridge to be used within a couple of days.”
CABBAGE RECIPE
This recipe is delicious, cheap, and a wonderful way to get out of the ‘cole slaw’ cabbage box. Add a couple of turkey hot dogs with your favorite mustard and you have a quick, exciting dinner that’s bound to become a family favorite.
Colcannon or Creamy Cabbage and Potatoes
-serves 4-6-
Ingredients
Olive oil
3 tablespoons butter, divided
1 largish onion, halved and sliced
1 pound green cabbage, cored and sliced thinly
Salt
Pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
Whole nutmeg for grating (optional)
Procedure
1. Preheat the oven to 400°F. Heat a glug of olive oil in a pot (large enough to hold the cabbage) over medium heat. Add 2 tablespoons butter, and when its foam subsides, add the onion slices. Toss to coat with fat and cook, stirring occasionally, until the onions are soft and just beginning to color, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and then toss in the cabbage. Continue to stir until the cabbage and onions are completely mixed and the cabbage is beginning to wilt. Pour in the vinegar and a tablespoon of water, cover the pot, and turn the heat to low. Cook for about 10 minutes, stirring once or twice, until the cabbage is tender enough to eat.
2. Peel the potatoes and mash them roughly with a fork or your fingers. Melt the remaining tablespoon butter in a 10- or 12-inch skillet over. Add the flour all at once, turn the heat to medium low, and cook, stirring constantly, for about 2 minutes. Stir in the milk, raise the heat a bit, and cook until the mixture thickens, a few minutes. Stir frequently to break up lumps and prevent the mixture from sticking to the skillet.
3. Turn the heat off under the skillet and stir the potatoes into the sauce. Season with a few gratings of nutmeg, if you like, and then stir in the cabbage and onions. When the contents of the skillet are thoroughly mixed up, smooth the top with your spoon and bake for 15 to 20 minutes.
About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.
Recipe from Serious Eats
