How do you prepare the dense round cruciferous vegetable called cabbage?
A) I steam cabbage on the stovetop.
B) I bake cabbage with other vegetables in the oven.
C) I eat cabbage raw in a mixed vegetable salad.
D) I use cabbage to make probiotic-rich sauerkraut.
E) All of the above.
I hope you chose answer E! Cabbage is a versatile vegetable that can be used in many dishes, raw and cooked. It is packed with vitamins, minerals, fiber, and cancer-fighting nutrients. Read The Advantages of Eating Cabbage. Our favorite ways of eating cabbage are steamed and as sauerkraut. Follow my step-by-step instructions on how to steam cabbage for a delightful treat. (For this post, I cooked green cabbage but red/purple cabbage is also tasty!)
1. Choose firm cabbage without blemishes. Grow cabbage in your own garden, shop at your local farmer’s market for in-season cabbage, or buy organic cabbage from your favorite grocery store. Thankfully, cabbage is on EWG’s Clean Fifteen list of vegetables with the lowest pesticide residue. So you can feel safe eating conventionally grown cabbage as well.
2. With a sharp knife, cut the cabbage into small strips and place in pan.
3. Fill the bottom of pan with about a 1/2 inch of water, cover with a lid, and turn on low to medium heat.
5. When the cabbage is tender to your liking (about 20 total minutes for us), remove the pan from the stovetop. Your pan and stovetop may cook more quickly, so check the cabbage more often at first.
6. Pour the excess water in a glass for drinking or into a soup pot for eating later. This way, you still receive the benefits of the vitamins and minerals that leached into the water.
7. Optional – stir in a generous amount of coconut oil or beef fat (see my post on how to render fat from tallow). The fat definitely complements the cabbage flavor.
8. Optional – add a few teaspoons of sea salt to your taste. I believe a high-quality sea salt or Himalayan salt can be good for you, as well as enhances the flavor.
Supplement with different vegetables when you steam cabbage. We like to include carrots, turnips, rutabagas, zucchini and other summer squash with green cabbage. And we enjoy red/purple cabbage steamed by itself. It has its own distinct mouth-watering flavor, especially combined with a spoonful of coconut oil. (Keep in mind that other vegetables can be steamed by themselves or in combinations using the same process described above.)
Cabbage is also delicious raw in mixed vegetables salads. Try these tasty recipes.
I’ll be sharing soon about how to make sauerkraut, our second favorite way to enjoy cabbage!