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10 ways to cook cabbage (and they’re all delicious!)
In today’s post I’ll show you ten different ways to prepare, cook and eat delicious winter cabbage. Cabbage is not just any vegetable of course, it’s super rich in various minerals, including iron for healthy blood, and it’s low in fat and calories yet full of fibre to keep you satisfied at dinner time.
Many of you will have had some bad cabbage experiences, from over-boiled watery cabbage at grandma’s to smelly cabbage for school dinners! That’s because cabbage releases sulphur compounds when overcooked. My mission today is to show you that cabbage should be up at the top of the list with other great vegetable superfoods such as broccoli, spinach and kale. AND I can make it taste really good 🙂
1. Winter cabbage with aubergine, goat’s cheese and toasted pine nuts. Cooking this yesterday, I’d forgotten quite how much I loved soft goat’s cheese and toasted pine nuts – it’s up there way above peanut M&Ms! (Yes, even nutrition peeps have their vices!)
To make this dish simply soften red onion in a wok or deep frying pan (in olive oil) then add cubed aubergine and cook until soft. Add about a tablespoon of water to the pan then add your cabbage and let it steam fry for 2-3 minutes (or slightly longer for larger quantities). Serve the cooked vegetables into a dish and add soft goat’s cheese immediately so some of it melts, then top with toasted pine nuts. This makes a great vegetarian dinner or can be served as a side dish to meat.
FOOD FACT: 100 grams of cabbage contains only 25 calories!
2. Steam fried cabbage with sweet potato mash and Cumberland sausage. Cook the cabbage in a similar way to the above dish: in a wok with a little onion, olive oil and water. Grill or bake your sausages (Buy the best quality you can afford, ideally with over 95% meat) and cook sweet potato in a little boiling water then mash when soft (butter optional!) Then serve in three layers for ‘posh’ presentation that will wow your little ones!
FOOD FACT: Cabbage provides more Vitamin C than oranges! Use the winter vegetable to help boost your immune system and fight coughs and colds.
3. Cabbage and quinoa – light lunch. This is a great way to use up any leftover plain, cooked quinoa (brown rice, barley or couscous would also work well.) Simply cook or reheat the quinoa, adding a little light seasoning if desired. If you want a very low fat meal you should steam the cabbage, otherwise cook as above in a wok with a little olive oil. Adding red onion, garlic and mushrooms would further boost the vitamin and mineral content of this dish Simply mix the quinoa and cabbage together to serve and enjoy on a cold winter’s lunchtime. This delightful duo would also make a great base on which to serve meat or fish or a vegetarian protein such as nut and bean burgers.
FOOD FACT: Cabbage contains lots of Vitamin K which plays a role in bone metabolism, meaning it can help give you stronger bones!
4. Cabbage parcels. Wash the outer leaves of your Savoy cabbage, remove the tough central stalk and blanch in boiling water for a minute or two until soft and pliable. Leave to cool before spooning in a generous tablespoon of leftover minced meat and vegetables (leftover bolognese or shepherd’s pie works well), or use a vegetarian mix of brown rice or quinoa, seeds and lentils.