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
- 2 eggs
- 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.