Cabbage is a leafy vegetable that varies in color from yellow-green to red-purple. It is a wonderfully versatile vegetable so it can be used in a wide array of manners: raw, cooked or fermented. With less than 20 calories per half cup cooked, it’s worth making room on your plate for cabbage.
Cabbage is a member of the Brassicaceae family, which also includes broccoli, Brussels sprouts, cauliflower, and kale. Cabbage is believed to originate from Asia Minor. Its ability to tolerate cold temperatures led to the spread of its cultivation across Europe. Cabbage was introduced to the United States by early European settlers.
Cabbage Nutrition Profile
Although cabbages are composed of 90 percent water, they contain many vitamins and minerals essential for the proper functioning of our bodies and our immune system.
Cabbage is rich in vitamin C, B-vitamins, potassium, iron, and fiber. Not only does including cabbage in your diet ensure you get your fill of nutrients, but it can also protect you against many ailments and diseases.
How to Prepare:
- When buying cabbage, look for a fresh and heavy head. Avoid cabbages that have withered leaves or brown spots on the leaves.
- You can store cabbage in a refrigerator for a few days.
- When cutting a cabbage, remove the outer layer of leaves and wash the head in the water. First, slice the cabbage in half through the core. Now slice the halves into quarters. Remove the core and chop the cabbage as you want.
Cabbage can be cooked in various ways. Boiling, frying, sautéing, and steaming are a few ways in which the popular cabbage dishes are cooked.
- To boil cabbage, first boil water in a pan and then put the cabbage wedges or slices in it.
- Cook uncovered to allow the smell to escape.
- Afterward, cover the pan to make the cabbage crisp-tender.
Chopped cabbage is usually sautéed.
- In a skillet, put oil and when it gets heated, add the chopped cabbage.
- Stir occasionally, until the cabbage gets tender-crisp. It should take 4 to 8 minutes.
Cabbage wedges may be steamed by putting a steamer basket in a saucepan and filling it with water.
Vegan Indian Cabbage Potato Curry
- 1Tbspcoconut oil
- 1tspcumin seeds
- 1tspmustard seeds
- 1onion, finely sliced
- 1/4tspgarlic powder
- 1/2tspground tumeric
- 1tspground coriander
- 1lbgold potatoes, diced into 1/2 cubes
- 1/2small head green cabbage, cored and sliced
- 1/2cupdiced fresh tomatoes
- 1/4cupchopped cilantro
- Salt and pepper to taste
- Heat the coconut oil in a large skillet over medium heat.
- Add the cumin and mustard seeds and cook for 1-2 minutes.
- Add the onions, stir well to combine, and cook for a further 2 minutes.
- Stir in the garlic powder, cayenne, turmeric, and coriander and cook for 1 minute.
- Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
- Stir well, reduce heat to low, cover, and cook until the potatoes are tender, about 30 - 35 minutes. Check it every now and then to make sure it is not sticking. If it is, add another tbsp water.
- Once cooked, remove from the heat, stir in the cilantro, and add salt and freshly ground black pepper to taste.