Cabbage, that underappreciated and underused relative of broccoli and cauliflower, is a bargain any tinme of year, but especially in the fall.
Did you know there are more than 400 varieties of cabbage in the world?
When guying, choose cabbages that are heavy for their size and have heads with compact leaves. Cabbage is very low in calories, sodium and an excellent source of Vitamin C. It’s also high in fiber.
OK, you say, so how do I use it once I buy it? Well, glad you asked.
Cabbage is good raw, as coleslaw, and cooked in many dishes. Finely chopped cabbage adds heft to vegetable soup and to fillings for stuffed peppers or – you guessed it – stuffed cabbage.
Red cabbage makes a great side dish for a German meal, and braised green cabbage is a versatile accompaniment to meats such as pork, ham and sausages.
Try this one from the Colorado Department of Agriculture, for starters.
Oktoberfest Cabbage
4 slices thick–cut bacon, chopped
1 yellow onion, chopped
1 teaspoon garlic, minced
1 red apple, cored and chopped
1 cup carrots, shredded
1½ cups red cabbage, shredded
1½ cups green cabbage, shredded
2 teaspoons caraway seed
3 tablespoons brown sugar
2 tablespoons salt (or smoked salt)
12 teaspoon ground black pepper
2 cups chicken stock
1 cup beer (ale-type, preferably)
On the stove top, heat a cast iron skillet or Dutch oven on high. Add the bacon and cook until bacon starts to render fat and caramelize. Add the onions and garlic and sauté in bacon fat till soft and translucent. Add carrots, apples and cabbages and saute for 5 minutes to soften. Add seasonings, sugar, chicken stock and beer and mix well. Cover and cook over medium heat for about 20-25 minutes. Remove cover, stir well and continue to cook until about 80 percent of the broth is evaporated. Adjust seasonings if needed. If too much broth evaporates, add a little more chicken stock. Serve hot with your favorite sausages.
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