One of my favorite veggies is by far the cheapest
and can be added to just about any meal…Almost.
Behold the under appreciated super veggie: cabbage! By now, your nose must be wrinkling and you might possibly be thinking ‘but that smell’! Like artichokes, cabbage has a less than desirable rap. It’s bitter raw, smelly cooked, and leaves traces of its malodorous journey through both the kitchen and the digestive tract. My hope is that by the end of this post your feelings towards this mean green cancer- fighting machine will forever be altered.
Cabbage is an interesting little guy. It is perhaps one of the cheapest veggies in the super market (a small head cost me less than 30 cents) and usually lasts me around 2-3 weeks if properly stored. Work your weekly meal plans around this guy and watch your wallets bulge and waistband sag! Nutritionally, cabbage contains an assortment of vitamins and minerals: vitamins A, C, K, Folate, Choline, Calcium, Magnesium, Phosphorous, and fiber; all the while only containing an astonishing 19 calories per cup! Rumor has it, cabbage also takes more calories to digest then it is worth (meaning it actually causes you to burn calories). Cabbage is a great substitute for a regular, boring salad and leaves you feeling full rather than wanting more. Certain properties in cabbage are known to assist in fighting cancers (such as breast and lung). To store it properly wash head of cabbage thoroughly after purchase, dry with a paper towel, and wrap in a clean dry paper towel before placing it back into its original plastic produce aisle bag. Store it in the refrigerator preferably in the veggie drawer.
My wonderful mother was puttering in the kitchen one afternoon and decided to throw a few healthy ingredients together for a quick pico de gallo (a Mexican salad if you will). The outcome was a delicious, nutritious blend of tomatoes, green chilies, and chopped cabbage that can be added to chicken, ground beef, or any taco filling you desire, in less than 5 minutes.
· Taco filling of your choice (chicken, beef, sausage, fish)
· 1 can Rotel with green chilies
· 1-2 cups chopped shredded cabbage
· 1 medium jalapeno
· Fresh chopped cilantro
· Dash of cracked black pepper
· Dash of lemon juice/zest
· Chop and shred 1-2 cups of cabbage as well as 1half of the jalapeno. Place both in a reusable container.
· Drain 1 can Rotel keeping about 1/3 of the liquid. Pour both tomatoes and liquid into container with cabbage.
· Place lid on container and shake. Refrigerate up to 1 week.
My favorite things to add to this are black beans, meat, and a pinch of cheese.
Another great way to enjoy cabbage is cut into wedges over the grill. This is a summer time favorite at La Casa de Nance and is served nicely alongside other vegetables like zucchini or even a good steak. Last summer my mother and I visited her parents in Phoenix. One night before leaving we had a summer time feast of fresh artichokes, raw zucchini slices, grilled cabbage, tomato salad, and fresh squeezed lemonade. It was the best vegetarian buffet I’ve ever had!
What you’ll need:
· 1 head cabbage
· Olive oil
· Cracked black pepper
· Garlic powder
· Aluminum foil
· Chop cabbage into wedges
· Drizzle with olive oil
· Add a dash of cracked pepper and garlic
· Fold in aluminum foil and grill for roughly 10 minutes.
Enjoy with any BBQ plunder!
P.S. What is your favorite way to eat cabbage?