What is the best way to store cabbage?

Place the entire unwashed uncut head of cabbage in the vegetable drawer in the fridge. It will keep this way for up to two months. Once the cabbage is cut or shredded use it within 5-7 days.

Can you freeze cabbage?

Cabbage freezes well blanched and unblanched (up to 2 months) and is best used in cooked recipes.

Which cabbage is the healthiest?

Cabbage that is grown closest to you, free of herbicides and pesticides, and usually found at your local farmers market is the healthiest! Or purchase organic cabbage from your grocer. Dark purple cabbage contains more polyphenols and cancer-fighting flavonoids than green cabbage but green cabbage still offers up amazing health benefits.

What can I do with lots of cabbage?

Ferment it! Fermented Cabbage lasts indefinitely in the proper environment. Make Kimchi or Sauerkruat both full of healthy probiotics.

Why do you soak cabbage in water?

Soaking cabbage in cold water is a simple way to crisp it up and reduce its pungent bite.

What is the healthiest way to eat cabbage?

Cabbage is healthy in any form- raw, cooked, grilled roasted, steamed and sauteed, but we love the probiotics in fermented cabbage like kimchi and sauerkraut and feel this is the healthiest way to eat cabbage.

Is raw cabbage good for the gut?

Raw cabbage is considered to be an excellent prebiotic- providing fuel and food for the good bacteria already in our large intestines, keeping them well-fed and strong so they can help stave off bad bacteria.

30+ Easy Cabbage Recipes for Any Season

Description

These delicious easy cabbage recipes are perfect any time of year. They include crunchy slaws, savory soups and sides, and hearty cabbage dinners!

Ingredients

Scale

2 small cabbages (small are better than large, see notes)
4 tablespoons olive oil
salt and pepper to taste
2 teaspoons smoked paprika
1 teaspoon granulated garlic
1/2 teaspoon Aleppo Chili flakes (or use regular chili flakes)
lemon zest from one lemon
optional: 1/4 cup parmesan
Italian parsley

Sauce: Pickled Pepper Vinaigrette or Gremolata (pick one)

Serve over mashed potatoes, creamy polenta(in photos) , or creamy risotto.

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400F
Cut the stem end off the cabbage, about one inch from the bottom. Continuing in that direction, cut 1-inch slices. You should have 3 per cabbage. Save the ends and tops for another use- slaws, salads or stock.
Place cabbage on a parchment-lined sheet pan (prettier side down). Brush liberally with olive oil, sprinkle generously with salt, pepper, smoked paprika, garlic, and chili flakes. Carefully turn them over and repeat- olive oil, salt pepper, smoked paprika, garlic and chili flakes. Sprinkle with the lemon zest. Save the leftover oil for touch-up.
Roast for 20 minutes on the middle rack (if adding parmesan, add it at minute 15) check, and continue baking if needed, until the middle is fork tender.
While the cabbage steaks are roasting, make the sauce and side ( here, we’ve used creamy polenta).
Assemble: Place the creamy polenta in a wide shallow bowl, carefully top with a cabbage steak; if it looks dry, brush with a little more olive oil, top with fresh parsley and spoon the sauce over and around the cabbage steaks. Serve with a knife and fork.

Notes

See Cabbage Steaks for full details.

Nutrition

Serving Size: 1 cabbage steak
Calories: 147
Sugar: 7.5 g
Sodium: 450.9 mg
Fat: 9.8 g
Saturated Fat: 1.4 g
Carbohydrates: 15.6 g
Fiber: 4.8 g
Protein: 3.2 g
Cholesterol: 0 mg