20 Recipes That Start with a Head of Cabbage (2024)

FAQs

What are 3 ways you can eat cabbage? ›

Cabbage is among the most versatile vegetables. It can be served raw as a crunchy coleslaw, braised on the stove, roasted in the oven, cooked in the slow cooker or even grilled like a steak.

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

The antioxidants in cabbage help reduce inflammation, which is linked to heart disease. Cabbage also contains something called anthocyanins. Several studies have found these compounds can lower blood pressure and reduce the risk of heart attack and stroke.

Meat: Cabbage pairs well with a variety of meats such as bacon, sausage, ham, pork, and beef. Onions and Garlic: These add a nice depth of flavour when sautéed or roasted with cabbage.

Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others. Despite its impressive nutrient content, cabbage is often overlooked.

Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days. If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days.

“Freezing raw cabbage helps retain its nutritional value, but it may affect its texture, making it more suitable for use in cooked dishes like soups and stir-fries,” says Best. For taste. If you want to maintain that flavor and texture, cooked cabbage may be the better way to go.

Note that while you can freeze an entire head of cabbage, it's not ideal, as it will take up a lot of freezer space and take a long time to thaw. Plus, as you'll need to defrost the entire head, you'll also need to use the entire head, which isn't always convenient.

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

As a natural source of dietary fiber, cabbage aids digestion and promotes regular bowel movements, reducing the risk of constipation. Furthermore, cabbage is a natural source of prebiotics, an indigestible fiber that acts as “fuel” for live and beneficial probiotics.

Is cabbage anti-inflammatory? ›

Crushed cabbage leaves are one of the most widely used anti-inflammatory remedies in Polish folk medicine. Cabbage, due to its specific properties, has been used in natural medicine mainly for rheumatic pain, vein and lymphatic vessel inflammation, bruises, sprains, mastitis or gastrointestinal problems.

Make at least one of your daily vegetable servings a dark leafy green like arugula, cabbage, kale or spinach for potentially greater blood pressure benefits. A serving of leafy greens is 1 cup of raw greens or ½ cup cooked greens.

Under-active thyroid gland (hypothyroidism): Cabbage might make this condition worse. Check with your healthcare provider before consuming cabbage if you have an under-active thyroid gland. Surgery: Cabbage might affect blood sugar levels and could interfere with blood sugar control during and after surgery.

An increase in goitrin and thiocyanates inhibits thyroid function and benzyl cyanide can result in potential adverse effects (dermal and respiratory manifestations). Eating cabbage in excess can result in abdominal discomfort, diarrhoea and flatulence.

While all cabbage can be shredded and eaten raw in salads and slaws, mild and tender Napa cabbage is a common addition in stir-fries and soup, and Savoy cabbage, which is less crispy than the other varieties, does its best work when cooked (we particularly love it as a wrapper for cabbage rolls).

Shred the cabbage and pack the sterile jars full, up to the neck, leaving 1 inch of head space. Use a wooden spoon to reallly pack the jars. Add to each jar 1 teaspoon sugar, 1 teaspoon canning salt, and 1 teaspoon of vinegar. Fill each jar with boiling water up to the neck.

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

Cut up any type of cabbage, drizzle it with lemon and add a little salt for a mid-day snack.