The Gardener's Kitchen: Cabbage

cabbage

Bob Ewing photo
Bob Ewing photo

making slaw

shredded carrots and cabbage; making slaw Bob Ewing photo
shredded carrots and cabbage; making slaw Bob Ewing photo

cabbage a staple

The cabbage, like the turnip, is a vegetable that gets little respect, despite the fact that it has been around a long time and is most versatile and healthy.

 

The cabbage traveled from Europe, some say Germany, to the North American shores and has been evolving ever since.

 

Cabbage is not that difficult to grow and it is worthwhile setting a little patch aside to grow this one.

 

Why, well besides, the fact that you can make cabbage rolls, stir fries, stews, soups and cole slaw to name a few dishes, the cabbage packs a health wallop and stores reasonably well.

 

Cabbage contains the following:

 

Vitamin A  Vitamin B1  Vitamin B2  Vitamin B6  Vitamin C  Folate (folic acid)

 

I like raw cabbage either as a cole slaw or simply by itself, sliced thin with a little apple cider vinegar drizzled over it and some black pepper. It makes a great snack that can be prepared in advance, put in a sealed container and kept in the fridge until I am ready to enjoy it. Apples and cabbage go well together and a few thin apple slices can sweeten a cole slaw.

 

A Basic Cole Slaw:

 

Ingredients:

 

1-      1 medium cabbage, grated

2-      1 large carrot, grated

 

If you are making slaw for one, simply grate the amount of each vegetable you desire and palce the rest in a sealed container for another time. I usually add twice as much cabbage as I do carrot but that is my preference. You can use a purple cabbage for a different look or a purple and green cabbage.

 

Dressing:

 

Here you have a wide range of options, some use mayonnaise which is tasty, I prefer to use either a lemon juice and vinegar combination or a balsamic vinaigrettes. I have, because my wife likes it, used a creamy blue cheese dressing.

 

Make your own decisions.

 

Choice, when a food increases your options you just gotta love it.

 

In my vegetable soup stock, the bits of cabbage that I have not used yet are included. I buy cabbage regularly and our kitchen almost always has some on hand.

 

Vegetarian Cabbage Rolls:

 

 

Ingredients-

 

1 head of cabbage  1/3 cup butter  3 cups par boiled rice  2 onions  1/2 tsp. garlic  2 cans tomato juice  sea salt and black pepper

 

Preparation-

 

1- Boil cabbage leaves in pot until tender, do not overcook.

2- Boil rice until it's soft.

3- In pan, melt butter, add diced onion and garlic.

3- Cook onion on medium heat until golden brown.

4- When cabbage is ready, mix rice, butter and onions together in a big pot.

5- Lay the leaves of cabbage one leaf at a time across your hand,

6- Spoon rice mixture onto one end of the leaf.

7- Roll the cabbage and push in rice from the open ends.

8- Place in a crock pot with a sheet of wax paper between the layers.

9- Pour one can of tomato juice on them and let cook for 1 hour,

10- Add another can and let cook for another 45 minutes.

11- Pepper, salt to taste.

 

Serve and enjoy. A simple green salad can go well with this meal or steamed vegetables.

 

If you are cramped for space you can grow two, maybe three cabbages, in a large container, at least two feet across. Be sure to consider the fact that you are growing in a container when you buy yoru cabbage seed and select the varieties that suit.

cabbage pizza

cabbage

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Comments 12 comments

G-Ma Johnson profile image

G-Ma Johnson 7 years ago from NW in the land of the Free

Lover of cabbage also and the pizza one looks really really good...I am gonna try that for sure...Although the cabbage rolls I am sure are very tasty too...;Yikes now I don't know which on to try first and my mouth is watering...drool drool and thanks ever so much...yummmG-Ma :o) Hugs & Peace


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

I am going to make the cabbage pizza first, thanks for visiting, enjoy.


Storytellersrus profile image

Storytellersrus 7 years ago from Stepping past clutter

Hey Bob, I haven't eaten cabbage since I had a kidney stone back in the 70s and was told to stay away from cabbage and ice cream! I'm back to ice cream... :) Maybe your Hub will inspire me to take a taste of cabbage once again.


Katherine Baldwin profile image

Katherine Baldwin 7 years ago from South Carolina

Hi Bob, another yes vote from a fellow cabbage lover. I can't wait to try your cabbage roll recipe. I love anything tomatoey (is that a real word - tomatoey? - probably not). Anyway, you know what I mean. Sounds delicious and healthy.

Katherine


cgull8m profile image

cgull8m 7 years ago from North Carolina

My sister-in-law makes one of the finest cabbage item. Later I will write it here, it is cabbage curry. Here is one, http://tamilveg.blogspot.com/2008/06/cabbage-curry... it has more than ours but it tastes good with rice or pita bread or Indian Chappathi (wheat like bread).


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

I figure if you can eat ice cream you can eat cabbage but not together. :)

I like tomatoey, it sounds right.

Thanks cgull, I'll have to try that.


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada

Thumbs up for the unfortunately low esteamed cabbage. It is also said that the cabbage has cancer cell fighting abilities. I love it and the added bonus it is a good reasonably priced veggie all year round.

Great hub as always regards Zsuzsy


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

I was grocery shopping this am and a head of cauliflower was $3.99, I bought 2 cabbages,3 turnips and some carrots for that. Thanks for stopping by.


Peggy W profile image

Peggy W 7 years ago from Houston, Texas

The decorative cabbage that some people use in their gardens is also edible. Wonder if most people know that? At the end of the season when it no longer looks pretty.........pull it up and eat it!


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

Thanks for visting.


RGraf profile image

RGraf 7 years ago from Wisconsin

Just had some of the most wonderful coleslaw. Now after reading this, I'll have to have some more - got the craving :)


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

Just finished making some, thanks for stopping by.

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