About: Cabbage belongs to the mustard family, which also includes broccoli, brussels sprouts, collards, cauliflower, kale and kohlrabi. Cabbage can withstand cold temperatures, which makes it a staple in Eastern European cooking and the basis for many traditional international dishes including sauerkraut, kim chi, coleslaw, and stuffed cabbage. There are four main varieties of cabbages with many sub-varieties: Savoy, Green Cabbage, Red Cabbage and Storage Cabbage. Cabbage can be eaten raw or cooked.
Nutritional Information: Cabbage is a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.
Storage: Refrigerate whole cabbages anywhere from a couple of weeks to a couple of months without a plastic bag or container. When ready to use, remove thick outer leaves.
Tips: Boil cabbage only about 3 minutes to preserve nutrients. For long-term storage, pickling or fermenting is best. Making sauerkraut at home from raw cabbage and a bit of salt, a process called lacto-fermentation, is making a comeback! This is the way people have been doing it for thousands of years.
Recipes: Cabbage and Red Pepper Slaw, Grilled CabbageSauerkraut, Mexican Coleslaw, Creamy Coleslaw, Stuffed Cabbage,
Roasted Red Cabbage and Orange Wedges with Maple Syrup
1 Red Cabbage, Quartered, cut into slim wedges 1 Orange, cut into slim wedges
2 Tablespoon Olive Oil
1 Tablespoon Freshly Squeezed Orange Juice
1 Tablespoon Maple Syrup Salt and Pepper, if desired Fresh Thyme, a small bunch Balsamic Vinegar, drizzle
1. Pre-heat oven to 390 degrees.
2. Whisk olive oil, maple syrup and orange juice together.
3. Spread the cabbage and oranges on a baking sheet and coat with the oil (use your fingers). Season with salt and pepper and sprinkle with thyme (leave 1-2 tablespoons of the leaves for the topping).
4. Roast in the oven for 15 minutes, turn the cabbage and oranges and cook for another 15 minutes or until the cabbage is al dente.
5. Turn on the grill for 1-2 minutes until golden brown. Sprinkle with fresh thyme leaves and a little Balsamic vinegar. Season with salt and pepper to taste.