VeegMama series: What The Veg

 

“What The Veg” is a  monthly series on the blog about a vegetable.  I highlight some facts about the featured veggie and then share at least 3 ways to prepare it.  This month, I am talking about green cabbage.  Cabbage is a super healthy food, providing lots of vitamin K, vitamin C, and dietary fiber.  I eat it weekly – chopped up in everything from my tacos, to soups, and salads.  While it is tradition to think of steamed cabbage rolls when figuring out what to do with cabbage, I prefer to use it in side dishes and salads.  Below are three of my favorite ways to cook it…and while I am talking about green cabbage today, red cabbage is also an excellent healthy food to eat.  Check out this recipe for my favorite way to prepare it.

 

Ferment it – After reading The Beauty Detox Diet, I have gotten into the habit of making this Probiotic and Enzyme Salad from Kimberly Snyder to eat with my meals to help with digestion.

Probiotic and Enzyme Salad
You will need four 24-ounce clean glass jars (I used Ball mason jars) that have been sterilized by dipping them in water that has been boiled.

Base Ingredients:
1 medium head green cabbage, shredded in a food processor or finely sliced by hand
Leave 6 of the large outer leaves to the side, itact

Liquid Brine Mixture Ingredients:
4 cups water
4 inches gingerroot, peeled and grated
1 tablespoon unpasteurized miso paste (can be purchased at Whole Foods)

Directions:
1. Place the shredded green cabbage in a large mixing bowl.  
2. Blend the Liquid Brine Mixture in your blender until smooth, and pour over the shredded cabbage.  Mix very well.
3. Pack the mixture into the sterilized glass jars.
4. Use a wooden spoon to really pack the mixture in tightly.  Leave 2 inches of room at the top of the jars so the salad has room to expand.  Fold a few of the outer cabbage leaves into very tight rolls, and place them on top of the mixture to fill that 2-inch space.  Tightly close the jars.
5. Leave the jars in your pantry for 5 days.  Be sure the room temperature is around 65-70 degrees.  If it is slightly cooler, wrap a towel around each jar and keep in the pantry.

5 days later…
1. Remove the outer cabbage leaves and discard.
2. Move the jars to the refrigerator (which slows down the fermentation process).  Bubbling is a good sign that healthy probiotics are teeming.
3. Unveil your Probiotic and Enzyme Salad and enjoy at least 1/2 cup at dinner every night, and also at lunch, when possible.  

Once the seal has been broken on each jar, the salad will keep in the refrigerator for up to 1 month.

 

Toss it – It is no secret I love a good salad, and green cabbage is my go-to for serving alongside Asian style meals.  Here is a quick and easy cabbage slaw recipe.

 

Asian Cabbage Slaw

Serves 4

 

Ingredients:

3 cups shredded green cabbage

1 cup shredded carrots

1 Tablespoon Gomasiyo

2 Tablespoons brown rice vinegar

 

Directions:

1. Toss cabbage and carrots in a bowl.

2. Sprinkle with sesame seeds.

3. Drizzle with the brown rice vinegar.

4. Allow to sit for 10-15 minutes before serving.

 

Grill it – This is a new way to serve cabbage, but I love it.  The recipe for Grilled Cabbage Wedges with Spicy Lime Dressing is a must try.

 

In addition to the preparations above, I love this Cruciferous Salad recipe that features green cabbage, kale, and Brussels sprouts.  There are lots of ways to eat your cabbage!  How do you eat it?