Varieties available all year
A cabbage is honest goodness with no pretensions. It is a supremely beautiful vegetable, an absolute work of art visually, and with its tight, audibly squeaky leaves bursting with goodness and vitality, why is it not acknowledged and revered?
The overcooking of former years has made it a much-maligned vegetable in the western world. Chefs and restaurants continue largely to ignore seasons and prefer to offer endless dull green string beans and the ever-in-season calabrese broccoli. When were you last offered a bowl of fragrant, buttered green cabbage in a restaurant? Isn’t it time for a rethink?
Fresh cabbage lightly cooked is full of goodness, packed with vitamins, minerals and flavour and it’s not expensive. So I hope I can encourage you to start eating more of it.
Buying cabbage: Cabbage should always be eaten as fresh as possible – it loses nutrients if stored for too long. An unwrapped fresh cabbage should look bright and crisp, with its outer leaves intact (often if it’s had its outer leaves removed, it was because they were limp, which is not a good sign). The heart should feel firm and the leaves should squeak as you pull them apart.
To prepare cabbage: with a leafy variety such as spring greens, it’s best to discard any tired, floppy outside leaves, then separate the other leaves down to the central bud and place them one by one on a flat board. Then, using a sharp paring knife cut out the stalks, running the point of the knife down each side. When the stalks have been removed, pile the leaves on top of each other and, using a larger knife, shred the cabbage into strips, then do the same with the centre bud to shred that, too.
For a more compact variety, such as Savoy, once the outer leaves have been discarded, halve and then quarter the cabbage lengthways, then cut out the hard core from each quarter and discard. Finally, slice thinly across each quarter to shred it.
To cook cabbage: I have tried every method under the sun for cooking cabbage and I am now convinced that boiled cabbage needs plenty of water. The secret is to shred it quite finely and cook it briefly in rapidly boiling water. What I do is pack it down quite tightly into a saucepan, sprinkle with salt, then place the pan over a high heat, pour in boiling water from the kettle, which re-boils instantly, and time it for 3-5 minutes.
The one way to tell if it’s cooked is to bite a piece, as you would pasta. Then tip it into a colander and squeeze out as much excess water as you can, using a saucer to press the cabbage down. Then turn the saucer on its side and use chopping movements to push any excess water out.
Serve it straightaway in a hot bowl, tossing it with a minute amount of butter, and season it with salt and pepper. One medium-sized cabbage will serve 4 people.
Types of cabbage: Spring greens or cabbage green. Not really spring greens any more, as they are now available all year round, but they seem to have a luscious edge in spring that is lacking in the winter months. Look for small, tender leaves that look perky, sound squeaky and are not too floppy and tired.
Winter cabbages. These are the larger, fatter, rounded varieties. Savoy has crinkly leaves and a superb flavour; January King has flowery leaves with a purple tinge; round cabbage has green outer leaves but gets whiter towards the centre and is good for coleslaw.
Pointed cabbage. This is a lovely variety – tight, green and leafy. Best in April, May and June, as it’s home grown, but still good imported from Spain at other times of the year.
FAQs
Cabbage is highly nutritious vegetable. Cabbages are rich in vitamin C, fiber, and vitamin K. They may help with heart and digestive health. Cabbage, which is often lumped into the same category as lettuce because of their similar appearance, is actually a part of the cruciferous vegetable family.
Is it some cabbages or some cabbage? ›
Now, “head of cabbage” is a normal way of counting them, and may well be the older way, but given that each head is a unit in and of itself (unlike ears of corn, where the individual corns are all clustered in one place), the plural form 'cabbages' is commonplace.
What is the odd shaped cabbage? ›
Compared to common cabbage varieties, Conehead cabbage differentiates itself through its shape, texture and flavor. Conehead cabbage is indeed cone-shaped. Its leaves, with variations of pea green colorings, are thin, broad, deeply veined, tightly enveloped lengthwise and bluntly pointed.
Is it okay to eat cabbage every day? ›
It is important to note that, while it is true that eating cabbage may support weight-management goals, this veggie should not be overconsumed, as too much cabbage can lead to gastrointestinal side effects, like bloating. It is also important to enjoy cabbage as a part of a balanced and healthy diet.
How do you describe someone as a cabbage? ›
countable noun [usually singular] If someone refers to a very sick person or someone with a disability as a cabbage, they are saying in an offensive way that the sick person is so badly brain-damaged or ill that they cannot do anything.
What is a cabbage in American slang? ›
a stupid, dull, or spiritless person. a mentally impaired person who is unable to live independently; vegetable.
What is the riddle of cabbage? ›
The Wolf, Goat, and Cabbage
His rowboat has enough room for the man plus either the wolf or the goat or the cabbage. If he takes the cabbage with him, the wolf will eat the goat. If he takes the wolf, the goat will eat the cabbage. Only when the man is present are the goat and the cabbage safe from their enemies.
Is cabbage basically lettuce? ›
Cabbage and certain types of lettuce may look alike, but these vegetables have major differences. To start, cabbage and lettuce are entirely different vegetables. They also have distinct nutritional profiles, flavors, textures, and culinary uses.
What is fancy cabbage called? ›
Rubicon Cabbage, which also has its roots in Europe, is sometimes referred to as “Red Rubicon” due to it's color. The leaves of this cabbage variety are deeply colored in a vibrant purple-red hue. Like many of the other purple cabbage varieties, it has a mild, slightly peppery flavor.
Which cabbage is healthiest? ›
However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.
Savoy Cabbage
Savoy's leaves have a wonderful, waffle-knit texture that makes them visually striking. And that texture gives a slight elasticity, which makes the leaves ideal for dishes like stuffed cabbage or cabbage rolls. We also love savoy sliced in soup, as a green in salads, and of course, in slaws.
Does cabbage help joint pain? ›
Cabbage wrap is an easy and inexpensive home remedy to relieve inflammation, pain or swelling. In folk healing, cabbage wraps have been used for inflamed varicose veins, breast inflammation and arthritis, for example.
Can dogs eat cabbage? ›
All varieties of cabbage are not only tasty to your dog, they are also very healthy. Cabbage helps your dog's digestive system and is good for their skin. It can cause flatulence (gas) in dogs, so remember to feed cabbage in small amounts, and introduce it into their diet slowly.
Does cabbage clean your gut? ›
The fiber found in cabbage can help improve your digestive system and promote regular bowel movements. Reduced risk of heart disease and stroke. The antioxidants in cabbage help reduce inflammation, which is linked to heart disease.
What is special about cabbage? ›
Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong.
How do you describe cabbage? ›
Cabbage (Brassica oleracea) is a cruciferous vegetable. It is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Very firm, small heads are used for canning. The outer coarse leaves and the core are removed.
What are the special characteristics of cabbage? ›
All forms of cabbage have succulent leaves that are free of hairs and covered with a waxy coating, which often gives the leaf surface a gray-green or blue-green colour. The plants grow best in mild to cool climates and tolerate frost; some forms tolerate hard freezing at certain periods of growth.
What is a good sentence for cabbage? ›
Meaning of cabbage in English
If you overcook the cabbage it'll turn to mush. I like most vegetables but not cabbage. We have grown a lot of cabbages this year.
