Posted on February 27, 2012 by Martin Adler
Now that winter’s grip on the country has entered its final phase, it may stretch your creativity in the kitchen if you want to use the vegetables that are just now in season. The popular roots have already been boiled, baked and pureed into infinity, so why not rediscover the cabbage, which in recent years has been banished from many kitchens but it should really be part of your meal plan.
The cabbage has long had a boring reputation, and often becomes associated with cheap meals, flatulence and granny food, but it’s really a shame. Cabbage is in fact much more than sauerkraut and stewed cabbage, and it’s incredibly healthy.
Try for example to draw inspiration from the East and use it as filler in homemade spring rolls, powerful salads or Chop Suey and in other wok dishes. Cabbage is also a staple in the American classic cole slaw, which can be eaten with most meats. If you want a healthy and hearty meal, then you can also benefit from using the large cabbage leaves to make small packets of fish.
A part of the history
The cabbage has over the past several hundred years been an important part of the European diet. It was the Romans who once brought the cultivated cabbage from Asia to the rest of Europe and in the middle ages; cabbage had already become a common food in Europe. It was a good source of vitamins, because it could be used throughout the winter as it does not succumb to cold and frost.
Curly kale cabbage was the first, which was used in Europe. It was eaten both raw and cooked with various spices – often it was served in soups or as an accompaniment to the salty or smoked pork. In the 1600s the white cabbage started to appear. It was among other uses made to make sauerkraut, which could last long.
Cabbage prevents cancer
Besides being an inexpensive vegetable, one should also involve the cabbage in their diet for its health properties. It is a good source of both vitamin C and calcium, but it is also believed to have a preventive effect against cancer. It is the high concentration of glucosinolates, which release chemicals when they are eaten, which prevents cancer.
A study by the Cancer Society also shows that cabbage is also likely to protect women against colon cancer. Cabbage and other fiber-rich types of food are broken down into enterolactone in the colon. The study showed that women with high concentrations of enterolactone in the blood have about 40 percent lower risk of developing colon cancer.