Here's To Cabbage
A FEW YEARS AGO, I wrote about my developing interest in cabbage after tasting a very sweet variety grown by 9 Bean Rows in Suttons Bay. It is called pointed cabbage, but to me it looks more like a human heart (photo above).
Who would have thought that late in life I would be eating green and red cabbage dishes regularly? The fact is, I do, and it still surprises me. I might even try making sauerkraut this fall.
Why has cabbage come into my life? Is it the crunch, the low calories, or the health benefits? These are nice attributes, but for me, it's the sweet flavor it adds to soups, slaws, and casseroles that makes it a surprisingly satisfying culinary find.
Have I got you excited? If not, I used to think the same way.
Hang with me.
Cabbage has some remarkable health benefits. Maybe that will get you over the line. With the help of AI (and Brown University), let me list some of these benefits:
Key Health Benefits
Rich in Vitamins C and K: A single cup of raw cabbage provides a large percentage of your daily requirements. Vitamin C supports your immune system, helps produce collagen, and acts as an antioxidant, while Vitamin K is essential for proper blood clotting and bone health.
Reduces Inflammation: Cabbage contains antioxidants such as sulforaphane, kaempferol, and (in red varieties) anthocyanins that help lower chronic inflammation, which is linked to heart disease, arthritis, and certain cancers.
Improves Digestion and Gut Health: High in insoluble and soluble fiber, cabbage promotes regular bowel movements and feeds beneficial gut bacteria. Fermented forms like kimchi or sauerkraut also supply live probiotics.
Supports Heart Health: Red cabbage is rich in anthocyanins, which are tied to lower blood pressure and a reduced risk of cardiovascular disease. It also provides potassium, which helps regulate blood pressure.
Aids in Weight Management: With around 17 to 22 calories per cup and a high-water content (over 90%), cabbage adds satisfying bulk to meals without excess calories.
Who would have thought all these benefits were found in the common cabbage? My exposure for fifty years was basically coleslaw and maybe a cabbage roll at a special event.
The web has so many creative cabbage recipes. An old dog can learn new tricks.
Go for it.
Bob’s Cabbage Roll Casserole Recipe
Ingredients
2 TBS olive oil
½ chopped green cabbage (3 cups)
¾ pound of ground beef
½ cup chopped Spanish onion
1 chopped jalapeño
½ chopped green pepper
¾ cup dry white rice
1 cup beef stock
1 can Rotel diced tomatoes with chilies
½ cup marinara sauce or tomato juice
1 TBS smoked paprika
2 tsp Italian seasoning
½ tsp garlic salt
S & P
1 cup shredded cheese (Colby Jack)
Directions
In a large/deep frying pan, add olive oil and veggies, then crumble the ground beef. Sauté for 6 minutes.
In the last two minutes, add spices.
Add cabbage, rice, beef stock, Rotel, and marinara.
S & P to taste.
Cover and simmer for twenty minutes.
Pour mixture into a casserole dish and top with shredded cheese.
Bake 15-20 minutes at 325°F, until bubbly and melted.
After tasting this casserole just after I took this second photo. How can lowly cabbage possibly create such a great casserole?
My final thought. Enjoy. You won’t be sorry.
Comments