This winter, I am surprised once again by the understated wonder of the humble green cabbage. Sold in its natural shape (by the head) with no unnecessary plastic for around only a dollar a pound, it keeps for up to two months in the refrigerator and can be used in myriad ways—nearly all of which my sometimes-picky daughter will actually eat!
In our house, I use it to make sauerkraut and kimchi, I throw it in soups, or I make a simple raw salad with it with apple cider vinegar or lemon juice, peanut oil, salt, and a splash of sesame oil. Our new favorite way to eat cabbage is as a sautée: I start by melting butter or coconut oil in a pan, then add sliced or diced cabbage, a couple splashes soy sauce, and a few-odd dashes of ginger powder, onion powder, and garlic powder. The result is pan-lickingly delicious, and makes a perfect dinner side dish.
I am also impressed by what I’m learning about the nutritional content of the green cabbage, which I’d previously thought was, like similarly-colored iceberg lettuce, a crunchy thing good at taking up chew-space without many calories, but one that didn’t bring that much healthiness to the table. I see now, however, that cabbage is cruciferous—it’s in the same family as kale and broccoli. It contains an impressive amount of vitamins K and C, and plenty of fiber. According to this article in Medical News Today, green cabbage can also help to prevent cancer, protect against radiation, and reduce risk for heart disease. I’m thankful this vegetable is so accessible and wallet-friendly, and that we’ve discovered ways to integrate it into our meals on a regular basis.