Today I want to talk about cabbage. Cabbage is one of those vegetables that people often overlook because it seems like an nursing home food, bitter, outdated, gross, like brussels sprouts.
But, it can be quite delicious! Whether you enjoy it raw shredded into salads or coleslaw, or my favorite – lightly steamed, boiled, or saute’d allowing it a slight tender sweetness.
Cabbage is also one of the healthiest foods you can eat, akin to Kale and Broccoli. The ancient Romans used cabbage as a medicine to treat … everything. It is great for weight loss as well.
“The Egyptians adored it, erected altars to it, and made it the first dish at their repasts. In this they were imitated by the Greeks and Romans.
Hippocrates, the Father of Medicine, considered the cabbage one of the most valuable of remedies, and often prescribed a dish of boiled cabbage to be eaten with salt for patients suffering with violent colic. Erasistratus looked upon it as a sovereign remedy against paralysis, while Cato in his writings affirmed it to be a panacea for all diseases, and believed the use the Romans made of it to have been the means whereby they were able, during six hundred years, to do without the assistance of physicians, whom they had expelled from their territory. The learned philosopher, Pythagoras, composed books in which he lauded its wonderful virtues.” – http://www.7habitsofweightloss.com/cabbage.html
And the best part? Cabbage is CHEAP! It stores for a long time. It can be grown in cold climates. If you cant afford the Kale which has become so popular, think cabbage instead for a better value with similar nutrition.
Some of my favorite cabbage recipes?
Cabbage Rolls Use brown rice or wild rice to add nutrition, fill with a ground beef soy alternative if you are veg, or add chopped mixed veggies, gluten free
And my easy quick winter cabbage noodle soup – 1 12oz can chicken broth or veggie broth + teaspoon of fresh garlic + teaspoon of fresh grated ginger + a few liberal twists of fresh ground black pepper + approx. 1.5 cups of green cabbage + 1 tablespoon soy sauce + approx 1.5 cups of dry uncooked thin rice noodles
These are pretty cheap, filling, and well balanced with veggies, protein, and healthy carbs. I used a gluten free brown/wild rice mix from Ludenburg that I love instead of white rice. If you are veg, you could fill these with a mixture of chopped veggies, or use fake ground beef. Also, I chose to bake these instead of cook them on the stove. 350 for 45 minutes did it nice. And,. they reheat well, making them great to make in a big batch and freeze or refrigerate. I plan on putting a couple in my lunch bento boxes for the next few days.