Plain and honest cabbage, so underrated! I recently developed a little cabbage crush. This dirt cheap and deeply nutritious member of the cruciferous family (broccoli, sexy cousin kale, cauliflower) is truly versatile. For Korean and Chinese cooks, the modest cabbage plays a principal vegetarian role in the kitchen through fermentation and stir-fry. Mexicans put it in tacos, Americans in a slaw, Lebanese eat hummus with it instead of bread and the Chefs at the Danish food mecca NOMA, even made it into ice cream!
Most of us are familiar with the less glamorous (but still great) colon cleansing effects of the humble cabbage. At its worst, cabbage may be blamed for a gassy situation, but not so with the recipes presented in this series. Fermentation, cooking method and food combining (don’t eat it with dairy) have much to do with that most and maybe only, undesirable aspect of dear cabbage.
Full of cancer fighting and preventing glucosinolates, which are best preserved by eating raw or pickled cabbage, it is an alkaline forming food, helping to boost the immune system. It is great for reducing high cholesterol, swelling and even arthritis inflammation! There are many reasons to love the most ordinary cabbage, here are three uncommon ways to appreciate it:
- Quick Vegan Kimchi
- Mediterranean Cabbage Wraps
- Lavender & Coconut Ice Cream (yes, with cabbage)
Stay Tuned for the lovely Kimchi Recipe!