THE CRUCIFERS: CABBAGE

 

Cabbage is the world’s most popular vegetable, but in the USA, potatoes, tomatoes, iceberg lettuce, corn, peas, and green beans are more popular than cabbage. We eat about one-fifth  as much cabbage as people in Eastern Europe, and one half as much as people in Western Europe.

People in the USA also prefer white cabbage, which has fewer anti-oxidants than all other types. In spite of this, it is still one of our most nutritious vegetables.

If you care about nutrition, look for red cabbage, and select heads that are compact, firm and heavy.Red cabbage has six times more antioxidants than green cabbage. Use it in stir-fry dishes, with carrots. Red cabbage is great in mixed green salads or in cole slaw. It is also great in borscht.

Cabbage can be stored in the crisper drawer of the refrigerator for weeks without losing many nutrients, although cabbage does lose its sweetness as time passes. For the best flavor, use it soon after purchase.

Cooking cabbage releases hydrogen sulfide, a foul-smelling gas. Steam the cabbage in a steamer basket for five minutes or less, to reduce the amount of gas. To fully cook it must be cut into half- inch slices. Toss the steamed cabbage with a little olive oil or butter, and sprinkle with roasted cumin seeds. Salt and pepper to taste.

Information is from Eating on the Wild Side by Jo Robinson.( 1913 Little, Brown and Company)

Image © by Ruth Zachary.