Cabbages are members of the Brassicaceae family, along with broccoli, kale and brussel sprouts. They are sturdy, inexpensive, and keep well, coming in many different shapes, colours and sizes. Linscombe Farm grows over ten different varieties, including heritage and modern.
Nutrionally, cabbagges do well. They contain cancer protective phytochemicals such as I3C, sulforaphane, and indoles. These chemicals activate the body’s antioxidant mechanisms and so help dismantle and eliminate cancer producing substances. I3C has been shown to improve oestrogen detoxification, so reducing the incidence of breast cancer. Cabbage juice is good for peptic ulcers, and has been linked to improvements in colon cancer.
Cabbages contain high levels of Vit C, plus Vits A, B6, B1, B2, Omega 3 fatty acids, folate, and minerals including calcium, potassium, and manganese.
Store cabbage in the fridge, in a perforated plastic bag. It will keep for a couple of weeks for hard cabbage, one week for savoy. Once cut, wrap tightly to reduce loss of Vit C, and use within a couple of days.
Wash outer leaves, shred, or grate, use raw in coleslaw. Try mixing red and white cabbage with grated carrot. Add lemon juice and olive oil, or mayonnaise. Stir in sunflower seeds, pumpkin seeds, raisins etc. Try adding a few spices such as tumeric for colour and an Indian effect!
Use outer leaves to wrap up leftover veg or rice salad. Bake in medium oven to heat through.
Cook shredded cabbage in a minimum amount of water till soft. Add chopped apple, salad dressing, and any seeds or raisins. Try adding a spoonful of vinegar, some tomato puree, and caraway seeds for a variation on this.
Braise red cabbage with apple and red wine. Lovely!
Stir fry chopped cabbage, stir fry, then add chopped apple, walnuts or cashews, seeds. Spice it up with chilli if you fancy that!
Sweet-sour red cabbage casserole
- 2lb red cabbage, shredded
- salt & freshly ground pepper
- 2 medium onions, skinned
- bouquet garni
- 2 cooking apples, sliced
- 2 tbsp red wine vinegar
- 2 level tsp sugar
- 1 oz butter
Layer the cabbage, onion, apple, sugar and seasoning in a casserole. Place the bouquet garni in the centre and spoon over the vinegar with 2 tbsp of water. Cover and cook in the oven at 150ºC (mark 2) for about 2½ hours. Remove the lid, dot with butter and stir the cabbage before serving
Cabbage with bacon and onion sauce
- 1 green cabbage
- 1 large onion
- 300ml (½ pint) chicken stock
- 30ml (2 level tbsp) flour
- 225g (8oz) streaky bacon, rindless
- salt & pepper
Trim the cabbage, cut in four and cut out the thick centre stalk, then shred it finely. Bring the stock to the boil, add the cabbage and cook for 10 - 12 minutes until just tender. Strain it and reserve the stock.
Chop and cook the bacon and onion together in a separate pan until the bacon is crisp and the onion golden brown. Stir the flour into the bacon mixture and continue cooking for 1-2 minutes. Add the stock and make a sauce. Stir the cabbage into the sauce and turn into a heated serving dish.
Red cabbage coleslaw
8oz red cabbage
- 2 medium carrots
- 2 tbsp mayonnaise
- 2oz raw beetroot
- 2 tbsp greek yoghurt
- 2 apples
- 1 tbsp orange juice
- 1 red onion
- 1 tbsp red wine vinegar
- 2 oz nuts (e.g. brazil, pecan, unsalted peanuts)
- salt & pepper
Finely grate or shred the vegetables. Add the nuts. Mix together the dressing ingredients and add to the vegetables.
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