The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties with tightly packed leaves, to cauliflower, broccoli, Brussels sprouts as well as pak choi, popular in Asian cookery.The round, crinkle-leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. The flavour of cabbage varies from type to type, ranging from savoury to gently sweet, but one thing they all have in common is a rank smell if overcooked, so brief cooking is key.
Availibility
Different varieties of cabbage are available all year round.
Choose the best
All cabbages should look bright, with crisp leaves. Avoid those that feel puffy, whose leaves have holes (an insect might have burrowed its way in) or whose outer leaves have been stripped away, which some retailers do to cabbages that start to loose their freshness. Varieties with tightly packed leaves should feel heavy.
Prepare it
For loose-leaved varieties, remove old or damaged outer leaves, cut the leaves free of the core and slice out any tough central stalks. Rinse if necessary, then chop or slice. For tightly-packaged cabbages, strip the outer leaves in the same way, wash, then slice into quarters, cut out the hard central core on each one, then chop or shred. When cooking red cabbage, add a little vinegar to the water to stop the colour running. Boils in 4-6 minutes; steams in 4-8 minutes; stir fries in 2-4 minutes.
Store it
Loose leaved cabbages will keep in a cool, dark place for several days. Tight leaved varieties will last even longer.
Cook it
Stir fry Savoy cabbage with garlic, ginger and chilli, plus a dash of soy sauce; slice green cabbage with carrots, toasted nuts, raisins and dress with olive oil and lemon juice for a salad; slice white cabbage and add to chopped ripe mango, red onion and walnut pieces, dressed with vinaigrette.
Health and Nutritional Benefits of Cabbage
- Being rich in vitamin A, cabbage is said to be very good for your eyes as well as your skin.
- Cabbage contains phytonutrients that helps the body in fighting against the free radicals responsible for damaging the cell membranes. At the same time, phytonutrients aids the production of enzymes that help in detoxification.
- Cabbage has been found to be associated with lower incidence of cancer, especially lung, stomach and colon prostate cancer.
- Cabbage is very good for building of muscles and thus, getting a healthy body.
- Researches have proved that fresh cabbage juice helps in healing of stomach ulcer.
- Fresh cabbage juice comprises of sulfur and is thus, very effective in treatment of fungus infection.
- Cabbage has been related to lowering of serum cholesterol.
- The vitamin B in cabbage helps in sustaining veracity of nerve endings as well as boosting of energy metabolism.
- Red cabbage contains an antioxidant known as anthocyanin. This antioxidant is believed to be helpful in protection of brain cells and thus, in the avoidance of Alzheimer's disease.
- Cabbage also contains lots of vitamin C and vitamin D. The former helps in the burning of fat, while the latter helps maintain skin vigor.
- Sulforaphane, found in cabbage, augments the production of antioxidant and detoxification enzymes in the body.
- Cabbage has anti-inflammatory properties. It also contains lactic acid that acts to disinfect colon.
- Drinking 25-50 ml of cabbage juice helps treat headache, asthma, bronchitis and digestion problems.
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