Cabbage belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale. It comes in a variety of shapes and colors, including red, purple, white and green, and its leaves can be either crinkled or smooth. Cabbage is one of the most nutritious vegetables out there. It is loaded with several essential vitamins and minerals good for the digestive system, skin, hair, and immune system. Cabbage also has healing properties.

 

Nutritional benefits
• Lowers the signs of ageing
• Helps fight free radicals
• Speeds up the recovery process
• Improves complexion
• May provide relief from allergies
• May prevent cancer
• Good for the digestive tract
• Promotes weight Loss
• Protects the eye
• Improves the health of hair
• Improves the health of the heart
• Good for the brain
• Helps strengthen the bones
• Regulates blood pressure
• Good for diabetic patients
• Good for pregnant women
• Boosts immunity
• Helps treat peptic ulcer

 

 Availability:

Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec
                     

 

 

Common Recipes

Cabbage with fennel, chilli & garlic

Ingredients
• 1 tbsp olive oil
• 1 tsp fennel seeds
• 1 garlic clove, finely sliced
• ½ red chilli, finely sliced
• 1 pointed or hispi cabbage, cut into 6 wedges

 

Method
• Heat the oil in a large frying pan or wok and sizzle the fennel seeds, garlic and chilli for 1-2 minutes until the seeds start to crackle and the garlic turns golden. Add the cabbage – don’t worry if it seems too much for the pan, it will soon start to wilt.
• Cook for 3-4 minutes until the cabbage starts to colour at the edges, then turn up the heat and add about 50ml water to the pan. Steam-fry the cabbage for a few minutes until all the water has evaporated and the cabbage has wilted but is still holding its shape. Transfer to a serving dish.

Cabbage koshimbir

Ingredients
• 1 tbsp sunflower oil
• 1 tsp black mustard seed
• 1 tsp cumin seeds
• ½ white cabbage , finely shredded or coarsely grated
• 1 red onion , finely sliced
• 1 green chilli , chopped (optional)
• ½ lemon , juiced

 

Method
Heat the oil in a frying pan and warm the mustard and cumin seeds until they sizzle and crackle, then remove from the heat. Combine everything together in a mixing bowl with a large pinch of salt and serve.

Sausages with braised cabbage & caraway

 

Ingredients
• 1 tsp vegetable oil
• 8 good-quality, large pork sausages, or Bratwurst
• 1 tbsp butter
• 2 onions, halved then thinly sliced
• 2 tsp caraway seeds
• ½ firm, round cabbage , cut through the core into 4 wedges
• 300ml good-quality chicken stock
• 3 tbsp crème fraîche
• mashed potato, to serve
• medium-hot mustard , to serve.

 

Method
• Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 minutes, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
• Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 minutes, stirring a few times during cooking, until the onions are softening and dark golden here and there.
• Sprinkle the caraway seeds into the onions, fry for 2 minutes more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 minutes. Add the sausages to the pan and cook for 10 minutes more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.