Cabbage is a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.It may be helpful in the prevention of breast ad prostate cancer as well as heart disease. It may be helpful in the treatment of bacterial infections, peptic ulcer and, due to its anti-inflammatory properties; it can help relieve the pain of mastitis and engorged breasts during breast-feeding It can also be used externally to relieve an inflamed area on the skin simply by applying crushed leaves.("An Endless Harvest" by Betty Levine)
STORAGE Your solid green or red cabbage will keep several weeks in your refrigerator in a plastic bag with holes so moisture does not accumulate. Moisture will cause them to rot. Savoy cabbage will not keep as well and should be used within two weeks. MORE ABOUT CABBAGE From
Ayurvedic Cookbook for Self-Healing by Usha Lad & Dr. Vasant Lad SIMPLE FROM SCRATCH Saute chopped cabbage in olive oil. Season with salt, pepper, and soy sauce. RECIPES FROM MEMBERS (can request a Word document for easy printing): RAW - Cabbage salads COOKED - Cabbage dishes ABOUT CABBAGE – an Ayurvedic perspective (at the end)
RAW Cabbage, Salads
Napa (Chinese) cabbage is particularly good for salad or slaw as it wilts easily with a little vinegar dressing. Let sit for a while for softness and digestibility. Cut lengthwise into long pieces an inch or two wide; then cut crosswise very thinly from the crinkly top end and julienne type strips from the thicker bottom end. Can also shred the thicker end on a grater. Add salt and vinegar/oil dressing. Toss and let stand a few hours or overnight. Get creative with additions to vary this each time: Ø grated apple and carrots Ø cooked potato and/or beets in thin slices or wedges, or Cooked sweet potato slices Ø more traditional and hearty potato salad with half potatoes, half cabbage, peas, corn or green/red pepper strips from the freezer, mayonnaise dressing. Ø add colorful soft winter greens like mesculin mix for rich flavor and color. Ø Can always add hard boiled egg wedges, roasted or raw sunflower or pumpkin or sesame seeds, peanuts or pineapple pieces!
Tahini dressing is also very nice: ½ cup tahini, ¼ cup lemon juice, 1/4 cup sesame oil, ¼ cup other oil, ¼ cup soy sauce/tamari/shoyu, dash of hot pepper sauce or cayenne; 1 tsp dried dill weed ¼ cup water or to desired consistency. Makes 1 ½ cups. Can add 3 Tbsp sesame seeds, toasted in dry skilled or hot over several minutes tossing oven.
Cole Slaw or Root Slaw *You MUST let this sit for at least three hours after making—preferably overnight—to get the pre-digestive benefits. * (The flavor and texture will be much better too.)
Shred 1 med head green or purple cabbage into large bowl. OR use 1/4 or ½ a head cabbage, or none at all, combining with any or all of the following roots: kohlrabi, carrots, beets, rutabaga, turnip, celeriac, etc, keeping in mind that the proportions of mayo and spices are for the volume equivalent of one head cabbage. Optional but delicious is to include half an inch of raw ginger root, to give it zip and added health benefits.
Hand grated I find to be the best tasting and most digestible but if your food processor has good grater attachments, that works too
Blend in well: ½ qt mayo 2 tsp celery seed 3 T sugar 2 Tsp salt 1 chopped green bell pepper (yes, orange and red pepper have more vitamins, but, the slight bitterness of the green sets off the other ingredients really nicely. Up to you.)
Let sit, covered, in fridge for several hours, stirring occasionally. Slaw is ready to serve when “milky.” Taste and correct flavoring.
I recommend you make your own mayo. This is Moosewood’s recipe: 2 egg yolks 2 whole eggs (use the whites for shampoo!) 3 Tbs. Raw Apple Cider vinegar 1/2 tsp. [Celtic Sea] Salt 1 tsp. tamari 1 1/4 cups oil (olive, coconut, toasted sesame, your preference all of one or any combo) 1) Place the first 4 ingredients in a blender or food processor and blend 2) Keep the motor running as you drizzle in the oil. As soon as all the oil is incorporated, turn off the machine. Scrape the mayonnaise into a container, cover and refrigerate.
Pickled cabbage Absolutely delicious, submitted by Cira C. from www.vegetarianirvana.wordpress.com
2 heaped cups of thinly shredded cabbage 1 cup thinly sliced cooked beets 2 cups of thinly sliced onions 3-4 tbs of apple cider vinegar salt to taste a few sprigs of cilantro Mix everything together and adjust salt and vinegar for taste. The pickled veggies are ready to serve after resting for 10 minutes. They can be stored for 48 hours in the fridge.
Cabbage and Caraway Seed Salad
1 cabbage,
finely shredded
Mix all of the ingredients together in a large salad bowl. Sprinkle with salt and serve immediately
Kimchi I made my own kimchi when we received those giant, beautiful Napa cabbages this summer, and I have been loving eating it through the winter. I used the basic recipe posted on this listserv (copied again below) and also referred to a couple recipes I found on the internet. Once I made the kimchi, I have used it in the recipes below and loved every bit of it! It's been a great staple to have to add flair for a quick dinner and a really great way to use up cabbage. Enjoy! How-to: (I used a combination of these recipes) http://www.thekitchn.com/how-to-make-cabbage-kimchi-cooking-lessons-from-the-kitchn-189390 http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee
Kimchi: 8 oz. daikon Red pepper powder 2 oz. ginger Scallions 2 tsp Korean salted shrimped/ shrimp paste And some amazing recipes once it's made: https://food52.com/recipes/30530-warm-kimchi-bowl-with-spicy-broccoli-and-sesame-scallion-wild-rice https://food52.com/recipes/31467-kimchi-tofu-soup http://mykoreankitchen.com/2006/11/11/pork-and-kimchi-stew-dwaejigogi-kimchijjigae-in-korean/ https://food52.com/blog/11504-one-jar-of-kimchi-5-dinners
Chinese Cabbage Salad From Asparagus to Zucchini (a CSA cookbook)
5 cups chopped Chinese cabbage ¾ c sliced or shredded radish (daikon is best) 1 ½ cup chow mein noodles (crunchy kind) 1 cup crushed peanuts ¼ sesame seeds 2 Tbsp rice vinegar 4 T sesame oil 3 T soy sauce 1 T honey ½ - 1 tsp dry mustard Combine cabbage, radishes, noodles, peanuts, sesame seeds. Mix remaining ingredients. Toss with the cabbage mix using just enough dressing to suit your taste. 6-8 servings. COOKED Cabbage Dishes Plain Indian Cabbage 1 medium cabbage 1-2 tsp sunflower oil (or sub) 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/8 tsp hing (asafetida) 1/2 tsp salt 1 1/2 tsp coriander powder 1 tablespoon lemon juice 1 tsp honey or maple syrup 1/4 green pepper optional cut cabbage into shreds. heat
oil, add mustard, cumin and hing. when mustard pops, add turmeric,
cabbage and remaining ingredients except honey if you are using. cook
5-10 minutes. stir in honey after taking cabbage off heat. goes
well with any kind of soup, grain or bread. This recipe aids
digestibility. In general, cabbage is not the best vegetable for people
with a vata constitution or vata imbalance but these spices are the best way to
have it whatever constitution one is. From Ayurvedic Cookbook for Self-Healing by Usha Lad & Dr. Vasant Lad 1 med head cabbage chopped fine (approx. 6 cups) 2 Tbssp safflower oil ½ tsp black mustard seeds ½ tsp cumin seeds 1 pinch hing ¼ tsp turmeric ½ small green chili, chopped fine ¼ tsp sale Wash the cut cabbage twice. Heat a saucepan on med heat and add oil, mustard, cumin, hing, turmeric and green chili, sauté until seeds pop. Add cabbage and salt. Stir and over. Simmer on low heat until cabbage is tender, but slightly crisp, about 8-10minutes. Can be eaten with rice and chappati or roti. Serves 4 Although this does balance the 3 doshas, vata should eat this in moderation (the turmeric, hing and salt help alleviate the qualities that aggravate vata.) Braised
Red Cabbage with Apples and Caraway (maybe try this with other kinds of cabbage?) 1 Tbsp olive oil 1 small red onion, finely chopped 1 clove garlic, finely chopped 1 lb finely sliced red cabbage, or about 1 small head. 1 granny smith apple, peeled and fairly thin. (I cut into eighths and then send them through the slicing blade of the processor.) 1.5 Tbsp apple cider vinegar 1.5 Tbsp brown sugar 1.5 Tbsp water 1/2 tsp salt 1/8 tsp caraway seed - do not leave out! Heat the oil in a non-reactive skillet over med. heat. Add onion and garlic and cook until the garlic starts to change color and the onions soften. Add the rest of the ingredients except the apple and stir. Cover and cook on medium-low, stirring and checking for doneness about every 10 minutes. (If the cabbage is young and tender it may cook quickly, older cabbages take longer.) When the cabbage is starting to soften, add the apple, stir and re-cover. Cook about 5 more minutes, or until the apples and cabbage are your preferred texture - anywhere from tender-crisp to very soft. It’s good fresh from the pan, but even better the next day. You can serve it warm or cold, and it freezes well. A food processor is very helpful for this, although you could do it by hand. Doubles easily.
Cabbage Carrot
& Onion Curry 1/2 a small Cabbage 2 large Onions 1/4 tps Cinnamon powder Salt and pepper to taste Instructions: Cut the cabbage into small pieces. Cut carrots into thin rounds and put into a separate container. Peel onions and cut into small pieces. In a medium-sized pan sauté the onion with ghee or butter or oil. When onions feel soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric powder. Mix the spices. Drop carrots in pan and sauté. Cover for 5 minutes, then add cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and chili powder. Cover for another 5 minutes. Stir to make sure the spices aren’t sticking and cover the pan again. Whisk in the olive oil and set aside. Place the cabbage and carrots in a bowl. Sprinkle the herbs on top and toss with the salad dressing when ready to serve. Kapusta Slice head of cabbage. Pour boiling water over sliced cabbage and let stand for 3 minutes. Drain. Add 2 cups boiling water. 4 Tbs. oil 1 cup sugar ½ cup vinegar 2 Tbs. Salt Boil of slow-fire ½ hr. Add more water, vinegar or sugar to taste. Sift 2 Tsp. Flour in to thicken. Middle
Eastern Cabbage-Tofu Entrée 1 lb frozen tofu (or 2 cups cooked
garbanzos) Thaw tofu. (To freeze, put whole package overnight in freezer). Freezing creates a different chewier texture which is quite appealing in this dish. Wash parsnip and chop into ½ inch pieces In large skillet, warm ghee, add onion, add allspice and sauté 1 minute. Add turmeric and fennel, then parsnip. Stir. Sauté until onion is tender and sweet. Add tomatoes. Tear tofu roughly into pieces ½ to 3 “ in size. Stir into the sauce. Cover and simmer 20 minutes. While this is cooking, wash and chop cabbage into 1” wide pieces. After the 20 min simmer, add cabbage. Cover and cook another 10 min. Stir in rest of ingredients, simmer 2-3 minutes. A really tasty
dish. Goes well with rice. To strongly calm Kapha, cut ghee or oil to 2
tsp and add 1 cup water instead. Skip
pinon nuts and garnish with black pepper. Cabbage Cooked with Bean Curd 3 Shiitake mushrooms
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