Cabbage doesn’t always get the same attention as summer stars like tomatoes or corn, but at this time of year, it’s one of the most dependable vegetables in our Prairie kitchens. Cabbage offers a fresh, crisp replacement after other types of greens have long wilted.
It’s no accident that cabbage is well-loved on the Prairies. Early settlers from Ukraine, Poland, Germany, Scandinavia and Asia brought with them a love of it. It was used to fill buns, wrap around savoury fillings, fermented into sauerkraut and kimchi, and was boiled, braised, pickled or stir-fried. This hardy vegetable could survive the cold, last for months in storage and fill a family’s stomach through the long winter. A few heads in the root cellar were as essential as jars of pickles or a bin of potatoes.
Today, cabbage still earns a place on the menu for the same reasons. It’s one of the most affordable and versatile vegetables you can buy. A single head can feed a crowd or stretch into several meals over the week. Packed with vitamins, fibre and antioxidants, it comes in several different delicious varieties.
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Rainbow of cabbage
Do you have a favourite type of cabbage? In Canada, the standard green cabbage is most commonly found. It’s firm, dense, versatile and stores exceptionally well. Another long-lasting cabbage, red cabbage, adds bold colour and a slightly peppery edge to dishes, making it ideal for briny slaws or braised dishes. Savoy cabbage, named for a region between France and Italy, has crinkled, tender leaves ideal for rolling and sautéing. It, and other loose leaf cabbages like napa cabbage, don’t store quite as long. Napa cabbage, originally from East Asia, is tender and mild-flavoured, well suited for slaws, salads, wraps or quick stir-fries.
Choosing a cabbage head
When selecting cabbage, look for tight, dense heads that feel heavy for their size. Avoid ones with cracked or wilted outer leaves, and steer clear of soft spots or discoloration, which may indicate deeper problems.
Shelf life is one of cabbage’s greatest strengths. Whole, unwashed heads kept in a crisper drawer or cool, humid spot can remain in excellent condition for three to six weeks or even longer under ideal conditions. Once cut, though, cabbage’s spoils more quickly. Shredded and smaller pieces will last about three to five days while halves or quarters, if wrapped tightly and stored cut-side down, can keep for up to two weeks. Watch for excess moisture, which can lead to spoilage, and trim a thin layer off the cut edge before use. If any area shows mold or spoilage, it’s best to discard that portion rather than trying to trim it.
Cabbage is anything but an old-fashioned, bland vegetable. Its mild flavour serves as a canvas for bold seasonings, herbs and sauces. From classic cabbage rolls simmered in tomato sauce to crisp slaws with apples, to tangy kimchi and sauerkraut, cabbage adapts to nearly every style of cooking.
As the season turns and gardens give their last gifts, it’s worth taking another look at cabbage. Here are a few favourite recipes to try.
Apple cranberry coleslaw
This is a perfect fall coleslaw with chopped apples, dried cranberries and lightly toasted almonds. Choose your favourite cabbage or a convenient bag of pre-shredded coleslaw mix.
Makes: Four servings
Ingredients
Salad
4 cups cabbage, shredded
2 medium carrots, peeled and grated
¼ cup finely chopped red onion
3 stalks celery, finely sliced
¼ cup sliced almonds, toasted
¼ cup dried cranberries
1 apple, cored and diced
Dressing
½ cup mayonnaise
2 tbsp apple cider vinegar
1 tsp Dijon mustard
2 tsp granulated sugar
1 tsp salt
¼ tsp curry powder
Directions
Place vegetables (first four salad ingredients) in large bowl and set aside.
Combine coleslaw dressing ingredients in a small bowl and whisk until smooth.
Pour dressing over vegetables. Add dried cranberries, toasted almonds and apples and gently toss to coat all ingredients.
Cover coleslaw and refrigerate until ready to serve.
Source: Alix Loiselle/www.FrenchKissCook.com
Cabbage and kielbasa skillet
A quick and easy dinner for two that can easily be scaled up. Perfect for any day of the week.
Makes: Two servings
Ingredients
1 tbsp canola oil
7 oz (200 g) smoked kielbasa
1/2 onion, sliced
3 garlic cloves, minced
1/2 head green cabbage, sliced into ribbons
1/2 tbsp Dijon or grainy mustard
1 tbsp apple cider vinegar
1/2 tsp paprika
Salt and pepper to taste
1 tbsp parsley, dill or green onions for garnish
Directions
Heat oil in a large skillet. Slice kielbasa into bite-sized pieces, add to pan and sauté until browned. Remove from pan.
Add onion and cook two to three minutes, until softened.
Stir in garlic, cabbage, mustard, vinegar, paprika, salt and pepper.
Cook uncovered for 10–12 minutes, stirring occasionally, until cabbage is tender. Return sausage and heat through.
Taste, adjust seasoning, garnish with fresh green herbs and serve hot.
Source: www.gettystewart.com
German style braised red cabbage
This is my mom’s recipe and is still one of my favourite side dishes with roast meat and potatoes.
Makes: Four to six servings
Ingredients
2 tbsp oil or bacon drippings
1 onion, thinly sliced
1 tsp caraway seeds
1 head purple cabbage, thinly sliced
1 apple, cored and sliced into small pieces
1 bay leaf
1/4 cup white vinegar
1/4 cup red wine vinegar or red wine
1/3 cup water
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
Directions
In large pot or dutch oven, heat oil.
Add sliced onions and sauté until soft and clear. Do not brown.
Add caraway seed and sauté for 30 seconds to release flavour.
Add cabbage, apples and bay leaf. Stir and cook until cabbage is slightly wilted, about five minutes.
Add vinegars, water and sugar and bring to boil. Add more water if needed (depending on how big your cabbage is).
Reduce heat and simmer until cabbage is tender, about 30 to 40 minutes.
Add salt and pepper to taste. Add more sugar if needed.
Source: www.gettystewart.com
Creamy cabbage and potato soup
A delicious, budget-saving soup everyone will love.
Makes: Six servings
Ingredients
6 slices bacon, chopped
1 onion, chopped
2 carrots, diced
1/2 tsp dried thyme or 3 fresh sprigs
1 tsp dried oregano
½ tbsp sugar
2 cups diced red or white potatoes
4 cups chopped green cabbage (about half a head)
6 cups chicken broth
¼ cup dill pickle brine from the pickle jar, divided
1 tbsp cornstarch
¾ cup cream or evaporated milk
½ cup fresh dill or parsley
Directions
In large pot, cook bacon until crisp. Drain, reserving two tablespoons fat in the pot. Remove bacon pieces and set aside.
Add onions and carrots to pot with bacon fat and cook until onion is clear, two min.
Stir in thyme, oregano and sugar. Cook for one minute then stir in potatoes and cabbage.
Add broth and pickle brine. Bring to boil. Reduce heat, cover with lid slightly ajar and simmer 20-30 minutes until vegetables are tender.
Taste and adjust seasoning with more pickle brine, salt or pepper.
Thicken soup with corn starch slurry (one tbsp cornstarch mixed with one tbsp cold water) slowly added to pot. Let cook for two minutes to allow soup to thicken.
Remove from heat and stir in cream or evaporated milk slowly.
Do a final taste test then garnish with fresh dill or parsley and crumbled bacon bits.
Source: www.gettystewart.com
