Hero Veg: Cabbage

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Cabbage was most likely domesticated in Europe before 1000 BC and was considered a luxury by the Romans. By the 17th and 18th centuries, cabbage was a popular staple food in central, northern, and eastern Europe and was then exported to Asia and the new world. Raw cabbage is a rich source of vitamins K and C, and dietary fibre.

green_and_red_cabbageThere are several cultivars of cabbage available. As well as the common green cabbage, there are the Savoy and red cabbage used in European cuisine, and the napa cabbage (generally called Chinese cabbage) and bok choy in East Asian cuisine. Cabbage can be eaten in many different ways: pickled, fermented, boiled, steamed, stir fried, stewed, roasted, sautéed, braised, or eaten raw.

Green and red cabbage can usually be purchased in halves or quarters, and are the main ingredients in coleslaw mix and some fresh stir fry mixes. Unless otherwise indicated, the following recipes are for common green cabbage, but Savoy or Chinese cabbage could also be used.

Cabbage can be combined with other vegetables as seen in the entry Vegetable Medleys from the Pantry.

Both green cabbage and red cabbage also feature in the Cooking in Bulk: Soups and Vegetable Medleys collection. 

Coleslaw mix can also be substituted for green cabbage where indicated, while thinly sliced cabbage (and grated carrot) can be used in the recipes in the entry Things to do with Coleslaw Mix. 

 

Recipes:

Sautéed Cabbage and Bacon

Braised Cabbage and Celery

Stir Fried Cabbage

Spicy Cabbage and Potato

Roast Cabbage and Carrot

Cabbage and Tomato Soup

Cabbage and Vegetable Soup

Minestrone

Braised Red Cabbage and Apple

Red Cabbage and Potato Soup

 

Sautéed Cabbage with Bacon

  • 1–1½ cups cabbage, finely sliced
  • 2 tbsp. diced bacon
  • 1 tbsp. chopped onion
  • Garlic, pepper and parsley
  • Olive oil

 

  1. In a small saucepan sauté chopped onion with garlic and pepper
  2. Add diced bacon and sauté
  3. Add cabbage with parsley and sauté until cooked to your taste

Variation: substitute coleslaw mix for the cabbage

 

Braised Cabbage and Celery

  • 1½ cups cabbage, shredded
  • 1 tbsp. chopped onion
  • ½ cup celery, sliced
  • Pepper and parsley
  • 2 tsp. lemon juice (optional)
  • Olive or canola oil

 

  1. In a small saucepan sauté onion with pepper
  2. Add celery and sauté
  3. Add cabbage and sauté until wilted
  4. Add lemon juice or a little water
  5. Cover and simmer for 15–20 minutes

 

Stir Fried Cabbage

  • 1–1½ cups cabbage, sliced
  • ¼ cup red capsicum, sliced
  • 1 tbsp. chopped onion
  • 1 tsp. soy sauce
  • 1 tsp. lemon juice
  • Garlic, chilli and ginger
  • Canola oil

 

  1. In a wok, stir fry chopped onion with garlic, chilli and ginger
  2. Add capsicum and stir fry
  3. Add cabbage and stir fry until wilted
  4. Add soy sauce and lemon juice with 1–2 tbsp. water
  5. Stir fry until cooked to your taste

Variations:

  • substitute coleslaw mix for the cabbage
  • substitute sliced celery for the capsicum

 

Spicy Cabbage and Potato

  • 1 cup cabbage, sliced
  • 1 small potato, peeled and diced
  • ½ cup carrot, chopped
  • 2 tbsp. chopped onion
  • Mild curry powder, pepper and chilli (optional)
  • Canola oil

 

  1. In a small saucepan sauté onion with spices
  2. Add carrot and potato and sauté
  3. Add cabbage and sauté
  4. Add ¼ cup water and bring to the boil
  5. Cover and simmer until potato is tender (approx. 30 minutes) stirring occasionally and adding a little water if necessary

Variations:

  • substitute coleslaw mix for the cabbage and carrot
  • substitute ¼ cup frozen peas for the potato

 

Roast Cabbage and Carrot

  • 1–1½ cups cabbage
  • ½ cup carrot
  • ¼ cup red capsicum or red onion, sliced (optional)
  • Garlic granules, dried onion, pepper and rosemary
  • Olive oil

 

  1. Cut cabbage into wide strips
  2. Cut carrot into julienne sticks
  3. Place vegetables in a microwave proof pie dish
  4. Toss with herbs and spices in a little olive oil
  5. Microwave on high for 5 minutes

 

Cabbage and Tomato Soup

  • 1½ cups cabbage
  • 4–6 cherry tomatoes, halved
  • 1 tbsp. chopped onion
  • 2 tbsp. diced bacon (optional)
  • 1½ tsp. chicken stock powder
  • Garlic, parsley, pepper and paprika (optional)
  • Olive oil

 

  1. Chop cabbage into 1–2 cm pieces
  2. Sauté onion with garlic, pepper and paprika (optional)
  3. Add bacon and sauté (optional)
  4. Add cabbage and sauté
  5. Add 1½ cups boiling water with stock powder and parsley
  6. Simmer for 20 minutes
  7. Add cherry tomatoes and simmer for a further 10 minutes

Variation: substitute 1½ cups liquid chicken or vegetable stock for the stock powder and water

 

Cabbage and Vegetable Soup

  • 1 cup cabbage, chopped
  • ¼ cup carrot or celery, chopped
  • 1 small potato, peeled and diced
  • 1 tbsp. chopped onion
  • 1 tbsp. diced bacon (optional)
  • 1½ tsp. chicken stock powder
  • 2 tsp. tomato paste
  • Garlic, pepper and parsley
  • Shredded Parmesan cheese (optional)
  • Olive oil

 

  1. Sauté onion with garlic and pepper
  2. Add diced bacon and sauté (optional)
  3. Add potato and carrot and sauté to heat through
  4. Add 1½ cups boiling water with stock powder, tomato paste and parsley
  5. Simmer for 10–15 minutes
  6. Add cabbage and simmer for a further 10–15 minutes
  7. Sprinkle with Parmesan cheese (optional)

Variations:

  • substitute 1½ cups liquid chicken or vegetable stock for the stock powder and water
  • substitute ¼ cup chopped red capsicum for the diced bacon
  • substitute ½ cup frozen peas for the potato

 

Minestrone

  • 2 tbsp. diced bacon (optional)
  • 2 tsp. tomato paste
  • 125gm can four bean mix
  • ¾ cup cabbage, finely chopped
  • ¼ cup carrot, grated
  • 1 tbsp. rice or 2 tbsp. small macaroni
  • Dried onion, pepper, parsley and basil
  • Olive oil

 

  1. In a small saucepan sauté diced bacon (optional)
  2. Add beans with the water and heat through
  3. Add tomato paste, herbs and spices
  4. Add 1 cup boiling water and simmer for 15 minutes
  5. Add cabbage, carrot and rice or macaroni
  6. Simmer for a further 15 minutes, stirring occasionally and adding more water if necessary

Variations:

  • substitute coleslaw mix for the cabbage and carrot
  • substitute 1 small potato, peeled and diced for the rice and add at Step 4

 

Braised Red Cabbage and Apple

  • 1½ cups red cabbage, shredded
  • 2 tbsp. chopped onion
  • ¼ Granny Smith apple, peeled and sliced
  • Pepper and cinnamon
  • 2 tsp. lemon juice
  • Olive or canola oil

 

  1. In a small saucepan sauté onion with spices
  2. Add cabbage and sauté until wilted
  3. Add apple and lemon juice
  4. Cover and simmer for 20–25 minutes

 

Red Cabbage and Potato Soup

  • 1–1½ cups red cabbage, finely shredded
  • 1 small potato, peeled and diced
  • 1 tsp. chicken stock powder
  • Dried onion, pepper and oregano
  • 1 tbsp. natural yoghurt (optional)
  • Olive or canola oil

 

  1. In a small saucepan sauté the diced potato with pepper and dried onion
  2. Add 1 cup boiling water with stock powder and oregano
  3. Add cabbage
  4. Bring to the boil and set to simmer for 20–30 minutes until vegetables are tender
  5. Allow to cool, empty saucepan into large cup of a bullet blender and liquidise
  6. Return to saucepan with an additional ¼ cup water and gently reheat
  7. Remove from heat and stir in yoghurt (optional)

Variation: substitute green cabbage for red cabbage

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