Cabbage is often overlooked among all of the vegetables and leafy greens at the grocery store. But with the recently celebrated National Cabbage Day on Feb. 17, you have a new reason to explore this versatile and nutritious veggie. Whether you’re looking for traditional recipes or want to make exciting new dishes, here are the best ways to enjoy cabbage.
A member of the brassica family, the humble cabbage has held a place in cuisines around the world for millennia. Roasted, stewed, steamed, sauteed, pickled or simply raw, cabbage can be enjoyed in a variety of ways.
According to Les Chats Gourmet, Greeks, Romans and Egyptians first cultivated cabbages over 4,000 years ago, and today, there are many varieties of cabbage.
Green cabbage and savoy cabbage are spherical and green in color. Red cabbage, sometimes called purple cabbage, is similar in flavor and shape to green cabbage but has a surprising purple color. Napa cabbage is light green with an oblong shape. Each of these cabbage types may be eaten cooked or raw.
Real Simple notes that cabbage contains antioxidants, vitamin C, vitamin K, fiber and folate. With all of these vitamins and nutrients, cabbage can boost gut health, bone health and heart health, and reduce inflammation and sickness.
Cabbage is also extremely versatile — the unspoken hero of any home cook’s kitchen. Not only can you prepare cabbage in many different ways, but it has only a mild flavor on its own. When eaten raw, both red and green cabbage provide a bit of bitterness and a hearty crunch. When prepared or cooked, cabbage will soften and take on the flavor of whatever you are cooking it with. Pickle cabbage for a briny topping, ferment cabbage to make tangy sauerkraut or kimchi or cook it with your favorite seasoning and sauces.
Many tasty dishes showcase cabbage on its own. A cabbage slaw makes for a refreshing side dish or sauteed cabbage can be a comfort food instead of meat and starch. Roasting cabbage steaks gives you a main dish or side that is perfectly crispy on the outside and tender on the inside.
Soups, stews, salads, stir-fries, tacos, veggie bowls and more all benefit from the crunch and color that cabbage can provide.
When shopping for cabbage, choose heads that feel heavy and have tightly packed leaves. Avoid any that have blemishes or cracks. Once home, cabbage will stay fresh for many weeks, and you can store cabbage in a plastic bag in your refrigerator’s crisper drawer for optimal flavor and texture. If the outer leaves start to wilt, you can simply peel them off before using the rest of the cabbage.
Cabbage in culture and traditions
Beyond these recipes, cabbage has held an important role in cultures around the world. It is a robust vegetable that grows well in various climates, and many groups have incorporated them into their dishes.
In Ireland, corned beef and cabbage is an affordable, hearty dish that is now a standard in many St. Patrick’s Day celebrations. Eastern European countries partake of a variety of cabbage rolls in their local cuisines, filling cabbage leaves with a variety of meats and veggies. Lakror is an Albanian pie that often includes cabbage and meat. Fermented cabbage like sauerkraut from Germany or kimchi from Korea offered a way to both preserve cabbage and deliver a punch of flavor.
Coleslaw, also popular around the world, starts from a base of cabbage. From there, Russians might mix in carrots and cranberries with a sunflower oil dressing. Italian coleslaw often has ham and peppers. Germans make an apple cabbage slaw with vinegar and oil. In the United States, coleslaw with buttermilk and carrots is a beloved side for a BBQ.
Cabbage as a remedy
Cabbage appears in the folk remedies of several cultures. It is said to help reduce inflammation. Cabbage & Co notes that wrapping a few cabbage leaves or applying a poultice of cabbage to an inflamed joint is said to help reduce swelling.
The symbolism of cabbage
In Eastern Europe, cabbage is a popular dish on New Year’s. Taste of Home says that cabbage leaves foretell luck and prosperity. One tradition includes adding a dime to cooked cabbage, bestowing extra luck to the person who gets the coin in their serving.
Cabbage also symbolizes wealth in parts of Asia. In China, its long storage time makes it particularly revered as cooks can depend upon it even during the winter months. Pearl River Mart notes that China has multiple giant cabbage statues and Taiwan’s National Palace Museum has a Jadeite cabbage from the 19th century in its collection.