Rich in antioxidants and vitamin C yet low in fat and calories, cabbage in its many varieties is one of the most widely grown crops on earth.
Although your house may not smell great after cooking it and there are often some digestive repercussions, the health benefits and versatility outweigh those minor irritations.
Whether you choose green, red, Savoy, Napa or bok choy, choose compact, firm heads of cabbage with no discoloration. The heads should feel heavy for their size.
Since cabbage is prone to harboring small insects and is therefore often sprayed with pesticides, wash it thoroughly in cold water, then soak in cold, lightly salted water for 15 to 30 minutes.
Sticky Pork and Chinese Cabbage with Cashews
Serve this over steamed rice.
2 cloves garlic, minced
2 Tbsp white wine vinegar
3 Tbsp granulated sugar
½ cup hoisin sauce
1 lb pork tenderloin, thinly sliced
1 small Napa cabbage
3 Tbsp vegetable oil, divided use
1 cup small green beans, ends trimmed (or thin asparagus, ends trimmed, cut into two-inch pieces)
½ cup roasted unsalted cashews
To make the marinade for the pork, combine garlic, vinegar, sugar and hoisin sauce in a bowl and stir to combine. Add the pork and stir to coat. Trim the base off the cabbage and discard any tough outer leaves; cut the cabbage crosswise into one-inch slices.
Heat a wok or large sauté pan over high heat. Drain the pork, reserving the marinade. Add one tablespoon of oil to the pan, then add half the pork. Cook for 30 seconds per side or until pork is browned and nearly cooked through.
Transfer pork to a plate, wipe pan clean with a paper towel and repeat with another tablespoon of oil and the remaining pork. Remove pork to plate and wipe pan out again.
Heat the remaining tablespoon of oil in the pan over high heat. Add the beans and stir-fry for one minute, then add the reserved marinade and bring to a simmer.
Add the cabbage and stir-fry for two minutes or until tender-crisp (don’t overcook it). Return the pork to the pan and stir-fry for one minute more or until pork is warmed through. Add cashews to pan and stir-fry for another 30 seconds; serve immediately with steamed rice. Makes four servings.
Braised Savoy Cabbage with Fontina Cheese and Crispy Topping
1 Tbsp butter
2 Tbsp olive oil, divided use
1 medium onion, thinly sliced
1 or 2 garlic cloves, minced
1 large Savoy cabbage
1 cup chicken stock
Freshly ground black pepper
8 oz Fontina cheese, coarsely grated
2 thick slices French bread, processed to coarse crumbs in a food processor
3 Tbsp freshly grated Parmesan cheese
Preheat oven to 400º F; heat the butter and one tablespoon of oil in a large ovenproof skillet over medium heat.
Add the onion and sauté for five minutes or until softened; add the garlic, then nestle the cabbage wedges in among the onions and garlic. Cook the cabbage for one minute per side until slightly browned.
Increase heat to medium high; add the stock and bring to a boil. Cook uncovered for two minutes, turning the cabbage once. Remove from heat; season to taste with black pepper and sprinkle the Fontina evenly over top.
Toss the breadcrumbs with the remaining tablespoon of olive oil and the Parmesan; scatter breadcrumb mixture evenly over the Fontina-topped cabbage. Bake for 10 to 15 minutes or until topping is golden and cabbage is tender. Makes four to six servings.
Lazy Day Crockpot Cabbage Un-Rolls
1 lb lean ground beef
3 cups chopped green cabbage
2 tsp vegetable oil
1 small onion, diced
1 clove garlic, minced
1 cup uncooked white rice
1 398-ml can stewed tomatoes
1 tsp dry mustard
1 can condensed tomato soup plus 1 soup can of water
1 Tbsp brown sugar
2 tsp cider vinegar
1 Tbsp Worcestershire sauce
Brown the ground beef in a large skillet. Pour off any fat and season with salt and pepper. In the same skillet, heat the vegetable oil over medium heat, then sauté the onion until softened. Add the garlic and sauté for one minute more.
Place half of the chopped cabbage in the bottom of the crockpot. Top with the ground beef, then the onion and garlic, then the uncooked rice. In a large bowl, mix together the remaining ingredients and pour mixture evenly over top of the rice in the crockpot. Top with the remaining cabbage.
Cook for three hours on high or five hours on low, or until cabbage is tender and rice is cooked. Stir to combine ingredients before serving. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
