Cabbage - the Humble Superstar
If you’ve been enjoying Christmas for the last 5 decades you’ll probably remember the Christmas of 1983 and the chaos that reigned supreme in toy stores across America that year. The Cabbage Patch Kids—those pudgy-cheeked, yarn-haired dolls—were the must-have item of that holiday season. Parents didn’t just want them; they were willing to go to war for them. Shelves emptied faster than you could say “Xavier Roberts,” and department stores turned into battlegrounds of holiday mayhem.
Scenes of parental desperation dominated the news: elbows were thrown, dolls were snatched, and store managers feared for their lives as frenzied crowds stormed through doors at opening time. Scalpers made a killing, with dolls selling for three or four times the retail price.
By Christmas morning, millions of children hugged their new cabbage-faced treasures, oblivious to the havoc their parents endured. And the dolls? They just sat there, grinning their goofy, innocent grins.
Oddly enough, this wasn’t the first time cabbage had played a starring role in history.
It was during World War II, in war-torn Europe, when cabbage became a literal lifesaver. With supply chains destroyed and food scarce, this hardy cruciferous vegetable proved invaluable. It could survive harsh weather, store for months, and, when fermented into sauerkraut, deliver essential nutrients like vitamin C to prevent scurvy among soldiers and civilians alike.
During the 872 day Siege of Leningrad between 1941 and 1944, cabbages were among the few crops that could grow in rooftop gardens, feeding a starving population trapped under relentless attack. In Britain, the Ministry of Food encouraged citizens to grow cabbages in their “Victory Gardens,” ensuring families had a steady supply of cheap, nutritious food while rationing was in effect.
From the battlefields of Europe to the toy aisles of the ’80s, cabbages—whether leafy or plush—have proven themselves oddly essential, inspiring survival instincts and a little madness wherever they appear.
The scientific name Brassica oleracea sounds pretty impressive for a vegetable that looks like a leafy bowling ball, doesn’t it? Cabbage is part of the Brassicaceae family which includes other cole crops like broccoli, cauliflower, kale, collards, kohlrabi, and radish.
Long before it became the crunchy hero of your coleslaw, cabbage was doing its thing in the wild Mediterranean coastline. That’s where its ancestors first sprouted up.
The Greeks and Romans adored cabbage—they considered it not only a delicacy but a medicine too. They ate cabbage before a night of heavy wine drinking to avoid hangovers, used it as a laxative to cure gout, and also as a way to neutralize the effects of eating poisonous mushrooms.
By the Middle Ages, cabbage moved beyond its origins in the coastal regions of southern Europe and was thriving across Europe. It’s tough, grows in cold weather, and lasts ages, which made it the perfect food for peasants and kings alike. When sailors started stocking it for long sea voyages to fend off scurvy (thank you, vitamin C), cabbage became a global traveler.
Today, it’s still going strong, ready to be sautéed, fermented, or sliced into salads with reckless abandon. It is found in numerous world cuisines: sauerkraut (Germany), kimchi (Korea), pork and cabbage dumplings (China), okonomiyaki (Japan), shchi stew (Russia), coleslaw (United States), sukumawiki (Kenya), Curtido pickled cabbage (Salvador/Colombia), Kerguelen cabbage (Antarctica), stuffed cabbage rolls (Poland), plus many more!
Cabbage might not be glamorous, but it’s been quietly holding down the fort in kitchens around the world for centuries. Whether you’re cooking up a hearty stew, tossing it in a salad, or fermenting it into kimchi, cabbage is a true culinary chameleon.
Okay, let’s talk cabbage.
Picking the Perfect Cabbage: So you’re standing in the middle of the produce aisle, staring at the bin of cabbages. Which one should you choose? Well, first things first: pick it up. A good cabbage should feel surprisingly heavy for its size, like it’s hiding secrets inside. If it’s light, it’s probably seen better days.
Next, give the leaves a good look. You want them tight, crisp, and fresh-looking—not sad, wilted, or turning a questionable shade of yellow. And while you’re at it, check the stem. If it’s cracked and dry, put it back on the pile. That cabbage has been hanging out far too long.
Now, color. Green cabbage should be vibrant and, well, green. Red cabbage? Go for the deepest purple you can find. And if you’re into Savoy cabbage (the frilly, fancy cousin), look for delicately wrinkled leaves that are still firm.
The last trick? Size. Smaller cabbages tend to be sweeter, while the bigger ones are better if you’re feeding a crowd or dreaming of fermenting your own sauerkraut. You know, as one does.
Image by Matthias Böckel from Pixabay
Keeping Your Cabbage Fresh: Now that you’ve picked the perfect cabbage, you need to keep it in tip-top shape. First rule: don’t wash it until you’re ready to use it. Extra moisture is cabbage’s sworn enemy and will send it to the dark side faster than you can imagine.
Pop your cabbage in the crisper drawer of your fridge, ideally wrapped loosely in a plastic bag or one of those fancy reusable beeswax wraps. Whole cabbages can last at least two weeks this way, sometimes even longer if you’ve got a particularly hardy head.
If you’ve already cut into it, don’t panic. Wrap the leftovers tightly and aim to use them within a few days. Once cut, cabbage tends to lose its crispness faster, so don’t put it in the back of the drawer and totally forget about it. 😉
And if you’re really playing the long game, you can blanch and freeze cabbage for up to six months. That’s right—future you will thank you when cabbage season comes to an end.
Cabbage is More Delicious Than You Think: Cabbage often gets a bad rap because, well, it’s not particularly glamorous. But cooked properly, it’s sweet, hearty, and downright delicious. If you’ve been gustatorily scarred by over-boiled, mushy cabbage in the past, don’t worry. There are better ways.
First, there’s the raw route. Cabbage shines in salads and slaws, where its crunch can’t be beat. Toss it with carrots, apples, or a tangy vinaigrette, and you’ve got yourself a refreshing side dish.
If you’re in the mood for something warm, sauté it. A little butter or olive oil, a pinch of salt, maybe some garlic—boom. Sweet, tender cabbage perfection. Add bacon if you’re feeling adventurous (besides, what doesn’t go with bacon?).
Now, roasting cabbage might just blow your mind. Slice it into thick slabs, drizzle with olive oil, and let it caramelize in the oven. It’s nutty, crispy on the edges, and SO much better than you’d ever expect from a “boring” vegetable.
Of course, we can’t forget fermented cabbage. Sauerkraut and kimchi are not only packed with flavor but also great for your gut health. Who knew cabbage could be so trendy?
And then there’s soup. Cabbage softens beautifully in broths, stews, and even the classic St. Patrick’s day corned beef and cabbage boiled dinner.
Photo on Unsplash
Why Cabbage Deserves a Spot on Your Plate
Now that you’re practically a cabbage expert, let’s talk health perks. For starters, cabbage is low in calories but packed with essential vitamins and nutrients. Gram for gram, raw cabbage has more vitamin C than an orange! One cup provides over 50% of the recommended daily intake of vitamin C, which is important for immune function and skin health.
Additionally, cabbage is a fantastic source of dietary fiber at just over 2 grams per cup. This insoluble fiber plays a crucial role in digestive health by promoting regularity and preventing constipation. In addition, fiber is beneficial for maintaining a healthy weight, as it helps you feel full longer, reducing the likelihood of overeating. It also supports heart health by helping to lower cholesterol levels and stabilize blood sugar.
It’s also rich in antioxidants, such as polyphenols and glucosinolates, which help your body fight inflammation and protect against damage. Studies suggest that eating cruciferous veggies like cabbage could reduce the risk of certain cancers. Plus, it’s good for your digestion—fermented cabbage, in particular, is loaded with probiotics that keep your gut happy.
Cabbage is a rich source of sulphoraphane which is among the most potent antioxidant and anti-tumor compounds. Studies suggest it may help with type 2 diabetes by improving glucose control, reducing inflammation, and improving insulin sensitivity.
Spice Spotlight
Caraway
Caraway seeds. You know, those little crescent-shaped seeds that often get overshadowed by their more glamorous spice cousins like cumin or fennel. But don’t let their size fool you—caraway seeds are nutritional rockstars in disguise. Caraway (Carum carvi L.) is a well-known medicinal plant that is used widely for culinary purposes in Asia and Europe. This plant is from the Apiaceae family and is used in traditional medicine as a remedy for a range of health problems, especially stomach ache, burping and flatulence, and intestinal spasms.
Caraway seeds have a distinct, pungent flavor often described as a mix of anise (licorice), with hints of citrus and pepper, giving a slightly sweet, earthy, and bittersweet taste; they are commonly associated with rye bread.
Certain folks should be careful about eating a lot of caraway, so as always talk with your doctor about your health concerns. Especially if you are pregnant, breast feeding, or are diagnosed with hemochromatosis or liver conditions.
Digestive Whisperers of the Spice World. Caraway seeds have been the MVP of digestive health for centuries. Feeling bloated after your third plate of holiday leftovers? A tea brewed from caraway seeds might just save the day. These seeds contain essential oils like carvone and limonene, which help to relax the muscles of the gastrointestinal tract, reducing gas, bloating, and cramping. Many cultures around the world rely on caraway to reduce symptoms of digestive disorders.
Weight Loss Ally: Here’s something you might not know: caraway seeds could be your unexpected partner in weight management. They’re high in fiber, which means they help you feel full for longer, reducing the urge to snack on that entire bag of chips. A 2013 study found that overweight women who took caraway extract experienced significant reductions in body fat percentage. So, if you’re looking for a natural way to keep your health goals on track, caraway might just be your new best friend.
Immune Booster: Caraway seeds are packed with vitamins and minerals like zinc, iron, and vitamin C. These nutrients are like the Avengers of your immune system, helping to keep colds and other nasties from ruining your week. Plus, caraway’s antimicrobial properties can help fight off certain bacteria and fungi. A study in Frontiers in Microbiology even highlighted how caraway extracts can be effective against some antibiotic-resistant strains.
Image by Matthias Böckel from Pixabay
Promotes Better Sleep: Oh, and did I mention that caraway seeds have been linked to better sleep? Their mild sedative properties can help calm your nervous system, making it easier to unwind after a long day. Brew a cup of caraway tea before bed, and you might just sleep like a baby—the kind that actually sleeps, not the 3 a.m. wailing variety.
Let’s get cooking!
Chorizo, Cabbage, and White Bean Stew
Chorizo, Cabbage, and White Bean Stew, is a rich and satisfying dish infused with the bold, smoky heat of harissa seasoning. This North African spice mix, made from a blend of paprika, caraway, red chili pepper, coriander, and cumin, adds a deep and aromatic spice that elevates the dish to new heights. Tender cabbage pairs beautifully with the hearty beans, while the chorizo brings a savory, smoky kick. Serve it with warm, crusty bread to soak up every last drop of this flavorful, comforting stew.
Cabbage, Chorizo, and White Bean Stew
Ingredients
- 1 tbsp avocado or olive oil
- 12 oz cooked chorizo sausage links, cut into thin slices
- 6 cups chopped cabbage
- 1 cup sliced onion
- 3 cloves, thinly sliced
- 1-1/2 to 2 tsp harissa seasoning blend
- 1/4 tsp dried thyme
- 1 tsp caraway seeds
- 1 tsp salt
- 4 cups chicken stock
- 1 (12 oz) jar roasted red peppers, drained and pureed
- 1 (14 oz) can cannellini beans, drained and rinsed
- 1 tbsp red wine vinegar
- 2 tbsp chopped fresh parsley
Instructions
- Heat the oil in a large soup pot over medium high heat. Add the chorizo sausage and onions and cook for about 10 minutes until the chorizo and onions are lightly browned.
- Pour off any excess fat if desired.
- Add the remaining ingredients, except for the cannellini beans, vinegar, and chopped parsley.
- Bring to a boil, cover, reduce heat and simmer for 30 minutes until the cabbage is tender.
- Add the cannellini beans, vinegar, and chopped parsley. Heat through. Season to taste with salt and pepper.
Notes
- Adjust the amount of harissa to your taste. I've included a link to the brand that I use.
Smothered Cabbage and Potatoes
Discover the simple yet irresistible charm of boiled potatoes and cabbage with a caraway twist. This humble dish combines tender potatoes and cabbage, cooked to perfection and infused with the warm, slightly nutty aroma of caraway seeds. The seeds add a subtle, savory depth that transforms these everyday ingredients into a comforting side or light main dish. Finish with crispy bacon and a sprinkle of fresh parsley for a wholesome, satisfying dish that’s as easy to make as it is to enjoy.
Smothered Cabbage and Potatoes
Ingredients
- 6 slices bacon, diced
- 1 cup diced onion
- 3 - 4 cloves garlic, minced
- 1 1/2 tsp caraway seed
- 1/2 tsp dried thyme
- 1 tsp paprika
- 8 cups chopped cabbage (about 1 pound)
- 4 medium potatoes, peeled, chunked (about 1 1/4 pounds)
- 3 cups chicken or vegetable stock
- salt and pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Cook the bacon in a large pot over medium high heat until crispy.
- Remove the bacon and set aside.
- Discard all but 1 tablespoon of the bacon fat.
- Add the onions and cook for about 2 minutes until soft.
- Add the garlic and spices and cook for an additional minute.
- Add the remaining ingredients and bring to a boil.
- Cover and simmer until tender, about 25 - 30 minutes.
- Remove the lid and continue cooking until nearly all the liquid has evaporated.
- Season to taste with the salt and pepper.
- To serve, top with the reserved crispy bacon and fresh chopped parsley.
There you have it!
Hopefully, I’ve convinced you that this humble veggie is the unsung hero of the produce aisle. So remember, folks, in a world full of kale, be a cabbage—humble, versatile, and quietly holding everything together. Until next time, keep it leafy and keep it tasty!