About Cabbage
Savoy (upper left)
Napa (upper right)
Green and Red/Purple, various varieties (lower left)
We all know cabbage as a cole slaw staple ingredient, and it wonderful that way, but shredded cabbage is also great used in many other ways- tossed into green salads, stir frys, soups, braised as a side dish, used as a warm or cold wrap. We're most familiar with the green and red varieties, but savoy and napa are tasty varieties too.
The red-purple hue and bitter, peppery flavor of red cabbage signifies that you’re getting two types of cancer-preventing substances. The red pigment comes from plant-based chemicals called flavonoids, that function as antioxidants, while the sharp flavor is the result of healthy sulfur based compounds.
Savoy is sometimes called curly cabbage. It’s a favorite with chefs because of its beautiful appearance, sweet and mild flavor, and extremely tender leaves. The leaves are outstanding for cabbage rolls.
Napa (or Chinese Cabbage) is long and oval-shaped, and has a uniquely mild flavor. It’s particularly popular with those who love kimchi! As a bonus, it’s got more protein and less calories than red and green cabbage.
Storage
Keep it cold-- and keep it from “breathing”! The more it is exposed to air, the more quickly it will spoil. Store in the refrigerator, tightly wrapped in plastic. Savoy and Napa cabbage will keep for about a week- not as long as red and green cabbage which will keep for 2-3 weeks.
Handle with care because bruising will cause cell damage- and any cell damage degrades the vitamin C content. Once cut, try to use within a couple of days, since at that point, the cabbage's vitamin C content will begin to diminish quickly.
Tips
Freezing:
Do not freeze whole. Shred or chop cabbage, place in a wire basket or strainer and blanch by submerging in simmering water for 1 minute. Immerse immediately in cold water and spread out on a cloth or paper towel to dry. To avoid clumping, freeze single layer on a baking sheet before putting into freezer zip lock bags. Will keep in the freezer for about a year.
Nutrition
Cabbage is very low calorie and a tremendous source of vitamin K, vitamin C, and vitamin B6, plus fiber, and many other vitamins and minerals. It is highly touted for its cancer prevention properties; and is a unique source of several types of phytonutrients, is high in antioxidants, glucosinolates, and anti-inflammatory properties.
All cabbage, and Savoy cabbage in particular, is an especially excellent source of sinigrin- one of the glucosinolates that has been getting lots of recent attention in colon, bladder and prostate cancer prevention research.
Cabbage offers special cholesterol-lowering benefits if you steam it. The fiber related components in cabbage do a better job of binding with acids in your digestive tract when it’s steamed. Steam chopped leaves for 10-15 minutes.
Fun-to-Know
Cabbage has a long history of use both as a food and a medicinal plant; it began as a cruciferous leafy green like kale and was cultivated into the headed vegetable we now know several hundred years ago as it spread through Europe.
In Germany, Poland and Russia, it became an especially popular food staple.
Early German settlers introduced cabbage and sauerkraut (fermented cabbage) in the United States. As a result of this affiliation, German soldiers, and people of German descent were often referred to as "krauts."
Cabbage
Keep it cold, and keep it from “breathing”! The more it is exposed to air, the more quickly it will spoil. Store it in the refrigerator, tightly wrapped in plastic.
The vitamin C content will start to degrade quickly once the cabbage has been cut so once cut, use within a couple of days. Handle with care because bruising will cause cell damage- and any cell damage degrades the vitamin C content.
Liz Talley, Urban Graze
All rights reserved©
