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Cabbage

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.

SIMPLE FROM SCRATCH  Saute chopped cabbage in olive oil.  Season with salt, pepper, and soy sauce. 


Kapusta
 
4 Tbs. oil
1 cup sugar
½ cup vinegar
2 Tbs. Salt

Slice head of cabbage. Pour boiling water over sliced cabbage and let stand for 3 minutes. Drain. Add 2 cups boiling water.Boil of slow-fire ½ hr. Add more water, vinegar or sugar to taste. Sift 2 Tsp. Flour in to thicken.

Cabbage Carrot & Onion Curry

1/2 a small Cabbage
3 medium Carrots
2 large Onions
1 Tb Ghee (or butter or oil)
1/2 tps Cumin
1/4 tps Turmeric
1/4 tps Mustard seeds
1/4 tps Chili powder
1/4 tps Coriander
1/4 tps Cinnamon powder
Salt and pepper to taste

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.

Turnip-Carrot-Cabbage Slaw

1 cup shredded white turnip
1 cup shredded carrots
2 cups finely shredded cabbage
1/4 cups finely chopped onion
1/4 cups chopped parsley
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. mayonnaise

Toss vegetables together gently with a mixture of salt, pepper and mayonnaise until are evenly coated. Chill, covered, in refrigerator until ready to serve.
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