Sometimes we just need to repeat ourselves.
We love cabbage. Let us count the ways: it’s cheap, it’s tasty, it’s versatile, it keeps forever, it’s really good for you—and by the way did we say cheap, cheap, cheap? In our upcoming book we’ll give you our grandma’s recipe for sweet and sour cabbage soup that’s THE to-die-for yummy antidote to the chill of a cold winter night. But don’t worry— we won’t wait until the December 29th release of Bitches on a Budget to share our cabbage secrets. (That doesn’t sound very sexy, does it? Oh well—what do you want from a vegetable that’s not a cucumber?)
Cabbage may be the best vegetable bargain on the shelf. Spicy and crunchy raw. The seductive aroma of cabbage stuffed with meat and rice (or rice alone), slowly simmered in tomatoes, cinnamon, tamarin, and ginger will bring passing strangers to your door. And as the backbone of a soup, whether our grandma’s or a hearty minestrone, it’s filling and packs a flavor punch. We even have a killer recipe for pasta sauce. (Stay tuned in the coming weeks we’ll fill you in on how to make these yummy dishes.)
In our crisper, cabbage seems to last forever and a day. Great to have on hand for those nights when you can’t think about one more trip out to the store. And it’s unbelievably healthy. According to the USDA ½ cup of cabbage (a serving) is loaded with 45% of your daily Vitamin C needs, 8% dietary fiber, 2% iron, 20 calories, 0 fat, 0 transfat, 0 cholesterol.
Last month when we shared our recipe for a delicious tangy cabbage salad, we told you how we love to cook cabbage as an accompaniment to a simple roasted chicken. Imagine a lovely bistro style dinner. So romantic. Set the table with a checked cloth, light the candles, open a bottle of crisp Sancerre or Sauvignon Blanc and heaven awaits.
Simple Sauteed Cabbage
Slice cabbage into big chunks. Then peel off the leaves so you have lots of squares. Heat up a saute pan and add 3 tablespoons olive oil and 2 tablespoons butter. You can use just olive oil if you’d like, but a little butter adds richness. On a medium high heat, saute the cabbage. We like to use tongs to keep separating and turning the pieces. Adjust the heat so the cabbage doesn’t burn or cook too quickly. Be patient; this will take a few minutes to cook. Once it’s softened and slightly translucent you’re done. Add salt and pepper to taste. You’ll be amazed how the slight muskiness will have melted away, replaced by a deep flavored sweetness.
I’m fascinated by the diverse range of views and opinions. Who’s your “go to” guy?
I have a different recipe for sweet and sour stuffed cabbage that requires no sugar. I just made a batch this weekend. Use cabbage and kale leaves to roll the rice infused meat mixture). Use some Bull’s Eye BBQ sauce (~2-3 TBLSPNS), two large cans of tomatoes, and some Knudsen Very Veggie Spicy tomato sauce. Add a two to three large onions, three or four chopped parsnips, three or four chopped carrots, two Macoun apples cut into large chunks, and tons of onions. Use Sour Salt and pepper to taste. Cook the rolled cabbages in the oven at 350 degrees for about an hour and thirty minutes covered.
I did this last night! SOOO good and simple. Who knew?
I’m sold! Trying this tonight.