(photo courtesy of Pixabay.com)
The humble cabbage is a mainstay in our home for a variety of reasons. The number one reason is that it is darn delicious and nutritious. The number two reason is that it's versatile. The number three reason is that it's cheap. Who could ask for more in a vegetable?
"Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.
As described earlier in this food profile, cabbage is also a unique source of several types of phytonutrients. Its overall antioxidant activity is largely due to its unusual phenol and polyphenol content. With red cabbage, these polyphenols include antioxidant and anti-inflammatory compounds called anthocyanins. Cabbage is also unique for it rich supply of glucosinolates. These phytonutrients can be converted by the body into isothiocyanates that have special detoxification and anti-cancer properties." (via whfoods.org, 2010-2018)
I like to cook cabbage with onions, carrots, potatoes and smoked sausage. Stuffing the leaves with rice and ground beef - or rice and beans - is another tasty way to prepare it. Cabbage makes an excellent vegetable for casseroles; it also is wonderful in hearty vegetable soups. As a side dish there is nothing like stir-fried cabbage with caramelized onions.
Cabbage, Carrots, Potatoes, Onions and Smoked Sausage
1/2 head cabbage, coarsely chopped
2 carrots, peeled and diced
2 potatoes, peeled and diced
1/2 Vidalia onion, coarsely chopped
1 14 oz package of smoked sausage, cut in diagonals
1 Tbs canola oil
2 teaspoons salt
Coarse ground pepper to taste.
1/4 cup chopped parsley
Parboil the cabbage, potatoes and carrots for about 5 minutes, then drain. In a large skillet add canola oil, onions and sausage, frying until onions are carmelized. Add cabbage, potatoes, carrots and salt. Cook until vegetables are tender. Garnish with chopped parsley and ground pepper.