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Irish eyes may smile to see a plate of boiled cabbage (it's their version of comfort food, after all), but for the rest of us, that particular preparation gives cabbage a bad rap. So we've taken the versatile, nourishing vegetable and given it a five-recipe makeover, using inspiration from cabbage-cooking traditions worldwide. From a French-style salad to a homey German noodle dish, with an Italian calzone, a spicy Asian stir-fry, and an oh-so-American casserole thrown in for good measure, the results are recipes that even avowed cabbage-haters will love.

Nutritional Profile
1 cup chopped raw cabbage contains:

- 22 calories
- 1 g protein
- 2 g fiber
- 68 mcg Vitamin K
- 33 mg Vitamin C

Heads up!
Don't know your napa from your savoy? Here's how to choose the right head for any recipe.

Savoy cabbage Loose, crinkly leaves that go from dark emerald on the outside to pale green toward the center of the head have a mild, sweet taste. Check the base for yellowing (a sign of age). Because its leaves are so pliable, savoy cabbage is the best choice for recipes that call for whole leaves, but it can also be substituted for green or red cabbage.

Green, red, or purple cabbage This tight-headed standard holds up well in marinades (think slaw) and slow cooking. Look for compact heads with no separating leaves—a sign the cabbage is past its prime. For a crisp-tender texture and no cabbage-y smell in the kitchen, limit cooking time to 10 minutes. Adding 1 teaspoon of vinegar to the cooking liquid for red cabbage will keep the color bright.

Napa cabbage Its ruffled, pale, delicately flavored leaves are tender enough to stand in for lettuce but sturdy enough to stand up to the heat of a stir-fry. To preserve freshness, peel and slice only the leaves you need to use, then store the rest of the head in the fridge.

Comments on this Article

From my Polish mom here's a tip for speeding up the cooking of cabbage leaves when you make stuffed cabbage: microwave the whole head! Use a large knife to carve out the core of the cabbage from the base. Place the entire head of cabbage in the microwave and heat it for about 5 minutes. Peel off the outer leaves which are now steamed and softened (be careful, they are also HOT). Put the rest of the head in and microwave again then peel more leaves off. Do it until you have peeled all the good-sized leaves which are now pliable and ready to roll! This is a much quicker method than cooking the cabbage in a big pot of water and it will not fill up your entire house (or apartment building) with a cabbage smell. :-)

Dear VT times folks, Maybe it’s my Eastern European heritage, but cabbage is one of my favorite vegetables. I love how it can be tender and crunchy, pungent and mild at the same time. I was excited to see cabbage on the front page of VT times and thought I’d share my own favorite cabbage recipe: sauerkraut. I started fermenting my own sauerkraut about two years ago and now I’m never without a jar of this probiotic-rich, vitamin-C superstar in my fridge. Unlike canning, which requires intimidating (to me) equipment sterilization and heat treating, fermenting protects vegetables from mold and spoilage naturally through the proliferation of “good” microbes, like the ones in yogurt. The recipe below comes out tangy and crunchy every time. The hardest part is waiting a whole week to taste it! Thanks for the opportunity to share, and keep turning out awesome recipes! -Terita Heath-Wlaz, foodie and founder of 1 small head of green cabbage 1 large carrot ½ a medium yellow onion, thinly sliced 3 Tbls. sea salt Set aside two cabbage leaves, then shred remaining cabbage and carrot into a large mixing bowl with sliced onion. Sprinkle salt over vegetables and knead well until vegetables reduce in volume and release brine, at least fifteen minutes. pack vegetables into a large jar and pour brine on top. Press reserved cabbage leaves snugly on top of shredded vegetables to keep all shreds submerged. Nest a heavy glass atop vegetables and place the entire apparatus at room temperature one week.

How could you forget about kimchi!? I am living in Korea and we eat it at least twice a day.

Favorite thing about cabbage is that it is full of healthful nutrients and it is really CHEAP! I am a student on a really tight bugdet. I am also of German heritage and cabbage and me have been friends all my life!

Cabbage is so versatile! I love using cabbage as a utensil. Green, crunchy and crisp cabbage leaves scoop up Thai green papaya salad easily, and taste wonderful. Stuffed cabbage rolls are also a favorite.

I shred it raw and add it to sandwiches with Dijon mustard mayo and gruyere cheese. Also thinly slice it and add it to a Japanese-style broth soup. mmmm

I have a delicious recipe for Guivetch, a red cabbage casserole with celery, onion, sweetcorn and brazil nuts on my blog

I love Basque food so I have spent many nights trying to recreate their cabbage soup. Vegetable broth, Italian stewed tomatoes, potatoes, leeks, carrots and cabage after all is soft. Delicious. You can add any other veggies you like but this is closest to what we used to get at the restaurant when I was a kid.

1 small head cabbage,shredded 1 carrot, shredded 3-4 green chilies,chopped 1tsp sugar, 1 tsp turmeric powder, 2 teaspoon mustard seeds, 2 tbspoon oil salt to taste, Cilantro to garnish In a pan, heat oil and add mustard seeds and turmuric powder. When the seeds start to sputter,add the green chillis. When the chillis start sizzling,add shredded carrots/cabbage and saute in the oil, mixing well. Cover and cook for 15 miuntes. Remove the lid - if the cabbage has turned soft, add salt and sugar. Mix well and cook a minute longer. Garnish with coriander leaves and serve hot or cold - Check out my other recipes on my blog-

I love cabbage! I use it in soups, colcannon, stir-fries, coleslaw, casseroles, and sometimes just simply steamed or sauteed. Lovely varieties and so versatile with so many to choose from.

I am sharing a sixth way for use of cabbage. CABBAGE ONION SOUP: 2 cups curly cabbage finely chopped 1 bunch green onion finely chopped 1 teaspoon grated ginger 1 teaspoon cumin powder 1 teaspoon cooking oil 1/2 teaspoon crushed black pepper 1/4 cup chickpea cooked available in can 2 slices of mango cut to pieces salt to taste In a pan pour four cups of water in a medium heat.Cook the cabbage for 15 minutes. In a skillet put oil over medium heat and saute onions till golden brown. Add pinch of salt and grated ginger and stir well. When the onions are done turn off heat. Add this onion to the cooked cabbage and add the chickpea and stir well. Put salt, crushed pepper and cumin powder in the mix and cook for 5 minutes, till the mix becomes smooth. Turnoff heat. Garnish with mango slices. Soup is ready to serve.

The other day I thinly sliced 1/2 head of green cabbage, then added one diced mango, a can of black beans, a handful of cilantro, several thinly sliced radishes, one avocado cut up, 1/2 container of grape tomatoes cut in half, and one raw ear of corn cut off the cob. I lightly dressed it with the juice of 2 limes, a tbsp of olive oil, a bit of salt and sugar, some cumin and paprika. Then I warmed some tortillas over our gas burners and mounded the salad in the tortillas - it was SSOOO good!

Cabbage, carrots, ginger, green onion, soy sauce and sesame oil all wrapped up in wontons and pan fried / steamed = a really yummy Asian dish GYOZA! (others mat be familiar with potstickers)

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