The Cabbage Appreciation Thread!

Step right up, fans of the peasanty cabbage and sing kudo's to that great thick leaved head of health

saurkraut
cabbage rolls
slaw
cabbage soup
sprouted cabbage
red cabbage, green


cruceriferous beauty, rich in vitamin c and fiber, chock full of antioxidants and fighter of cancer

oh wonderful cabbage!

 

Saurkraut

shred some cabbage into bite sized pieces. give it a nice pounding with a wooden spoon or your kitchen mallet to release the juices. sprinkle some sea salt between the layers. cover with brine if you like, or let the cabbage's own juices cover the leaves. pack it down tightly into a mason jar or an earthenwear jar/crock or a deep straight sided dish (nothing metal or plastic please!) and put a weighted lid that fits just into your container. wait for your kraut to ferment and you will have one of the healthiest foods around

krautmaking links i like:
http://www.wildfermentation.com/makingsauerkraut.htm
http://users.chariot.net.au/~dna/kefirkraut.html

 

I love eating raw cabbage very crunchy, espiecally red and white!
S

 

Got to love cabbage. Good stuff!

 

i like it thinly sliced with shredded carrots, radishes, chives, peppers, cukes, tomatos and fresh and dried spices (i really like curry and red hot pepper, plus it curry contains turmerick which is good for the brain cells)mixed with a bitof vinegar and olive oil to taste. Perfect spring salad.

 

stirfried with ranged beef and wild chanterelles

finely sliced with red onion, paprika (really!) and paleomayo

nestled in with salmon, green onions, red peppers and wrapped in sushinori to give a lovely crunch to sushi

steamed as whole leaves and then wrapped around spicy meats and veggies

 

I'm in love with coleslaw, even without dressing. I put it on my veggie burgers and my sandwiches.

 

this! I made two jars a few months ago (without brine) and I was worried that it wouldn't taste "right" without the added vinegar but alas it tastes wonderful, and is cheaper than buying your own.