Seasonal Feature: Cabbage

What

Inexpensive and often overlooked, the cabbage has been a dietary staple since Roman times. Although it’s available year round at your local supermarket, it’s best when it’s in season – which is now.

Cabbage belongs to the Cruciferae vegetable family that includes Brussels sprouts, broccoli, kale and collard greens. It can be round or oblong in shape with tight or loosely packed leaves. The outer layers tend to be brighter in color since they’re exposed to the sun while inner leaves are usually pale.

Why Try
One cup of chopped, raw cabbage has a measly 22 calories and is a good source of thiamin, calcium, iron, magnesium, phosphorus, dietary fiber, vitamin C, vitamin K, vitamin B6, folate and manganese. Whew – that’s a lot to pack in one serving! If that’s not enough to convince you to eat cabbage, studies now show that cabbage contains compounds that tell our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds. 

How to Use

Many a kid (and adult) has shuttered when cabbage was brought to the table. But cooked in the right way, the delicate leaves can actually taste amazing.

• Stuffed – blanch large green leaves and stuff them with ground meet and chopped vegetables.
• Sautéed – shred cabbage leaves and sauté with a little bacon, some apples and a little white wine.
• Simmer – add some chopped red or green cabbage to your next batch of vegetable soup.
• Stir Fry – heat a small amount of peanut oil in a very hot wok. Toss in garlic, ginger, sesame seeds, sesame oil and some shredded cabbage.
• Raw – slice cabbage thinly and toss it with thinly sliced red and yellow peppers for a quick salad.