Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Cabbage may be in the spotlight around St. Patrick’s Day, but this under-appreciated vegetable is not only deliciously versatile in the kitchen, it is a nutritional powerhouse. Part of the Brassica family, close kin to other cruciferous veggies such as broccoli, cauliflower, and Brussels sprouts, cabbage is loaded with cancer-fighting phytochemicals as well as vitamin C, folic acid, potassium, and calcium. Here are three tasty, health-promoting cabbage recipes to get on your family's dinner table.
Sweet and sour cabbage wedges
3 tablespoons olive oil
1 head green cabbage, cut lengthwise into 8 wedges
3/4 cup cider vinegar
3 tablespoons granulated sugar
2 cups water
Sea salt and freshly ground black pepper
Heat oil in a wide heavy-duty skillet over medium heat.
Arrange cabbage in the skillet in a single layer; cook, flipping occasionally, until cabbage is lightly browned on all sides.
Meanwhile, whisk together vinegar, sugar, and water; add to skillet and bring to a boil.
Adjust heat so cabbage is at a simmer; cover with a lid and cook for 10 minutes, or until cabbage is tender.
Season with salt and pepper; serve warm with some of the liquid spooned over the top.
Cabbage and sausages
5 tablespoons olive oil, divided
1 head green cabbage, core removed, thinly sliced
Salt and freshly ground black pepper to taste
1 cup water
1 cup dry white wine
1 pound hot Italian turkey sausages, sliced
3 cups red seedless grapes
Heat 3 tablespoons oil in a large, wide heavy-duty pot over medium heat.
Add cabbage and season with salt and pepper; cook, stirring cabbage frequently, for 2 to 3 minutes.
Add water and wine to pot; bring to a low boil; cover with a lid and reduce heat to medium low; simmer for 10 minutes.
Meanwhile, heat remaining oil in a skillet over medium heat; add sausages and grapes; cook, stirring often, until sausages are lightly browned and grapes are starting to shrink.
Add sausage mixture and any liquid in skillet to the cabbage, stirring to combine.
Cover pot and simmer for another 5 to 7 minutes, or until cabbage is very tender. Serve warm.
Rice stuffed cabbage leaves
1 head green cabbage
1 cup brown basmati rice
2 cups vegetable broth
2 tablespoons olive oil
1 onion, finely chopped
5 to 6-ounces spinach leaves
1 cup chopped dried apricots
1 cup chopped walnuts
3 tablespoons finely chopped fresh parsley
2/3 cup crumbled feta
Salt and freshly ground black pepper
Remove 8 large outer leaves from the cabbage; shred the remaining cabbage.
In a medium pan over high heat, stir together rice and broth; bring to a boil, reduce heat to medium-low, cover and simmer until liquid is absorbed.
Preheat oven to 375 degrees F. In a large pot of salted water, blanch whole cabbage leaves until tender; drain and pat dry with paper towels; set aside.
Heat oil in a large skillet over medium-high heat; add onion and shredded cabbage and cook, stirring often, until tender.
Add spinach and cook, stirring often, until wilted; add apricots, walnuts, and parsley and cook, stirring to combine.
In a large bowl, combine rice, cabbage mixture, feta, eggs, salt, and pepper, stirring well to combine.
Place rice filling in the center of cabbage leaves and roll up, then place seam side down in a baking dish.
Cover baking dish with foil and bake for 30 minutes; serve warm.