Cabbage is one of those underrated foods. It’s relatively inexpensive, healthy, and tasty, yet many people never consider using it outside of coleslaw.
There are many different varieties of cabbage. There’s the standard green cabbage, red cabbage (which is really more purple in hue), napa cabbage, savoy cabbage… Try switching them up if you don’t like the flavour of one variety. I find napa cabbage to be more tender and milder in flavour than standard green cabbage.
One cup of shredded, regular green cabbage, contains only 18 calories, 1.3 grams of fibre, 30 mg of calcium, 126 mg of potassium, and 32 mcg of folate.
Cabbage has a great shelf-life and is one of the few vegetables that you can purchase locally grown pretty much year-round. Once purchased, it will keep in a moisture-proof bag in the fridge for several weeks. Winter cabbages can also be stored in cool dark places like root cellars.
Try adding cabbage to soups, stir-fries, salads, and casseroles.
I haven’t tried this recipe yet but it looks easy, delicious, and healthy: Cabbage, Potato, Carrot, and Tomato Stew. I might try adding some lentils just to bump up the protein and satiety factors.