Baby cabbages resemble the drumhead cabbage but are mature when still small and as such can be halved or quartered, steamed and served very attractively with a white sauce, cheese sauce or lemon butter.
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Nutritional information/apparent health benefits
Cabbage is naturally fat free and cholesterol free. One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C. 1 cup of shredded, boiled cabbage contains 91% of the recommended daily amount of vitamin K. Cabbage is a nutritional powerhouse that is an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium.
Different varieties of cabbages have varying nutritional strength: red cabbage has more vitamin C, while the savoy has more vitamin A, calcium, iron and potassium.
Cabbage and its relatives (broccoli, cauliflower, brussels sprouts) are rich sources of phytochemicals, naturally-occurring plant chemicals that may protect people against some forms of cancer. Cultures in which brassicas is a staple food, such as in Poland and some parts of China, show a low incidence of breast cancer. Research suggests this is due to the protective effect of sulfur-containing compounds in this vegetable family.
It can be used in every which way any other cabbage is used but the small size lends itself to being creative in its presentation.
Tip: If you lack some of the ingredients but the recipe helps you to use what you have to make a tasty meal, consider its purpose served.
Green and red cabbage salad with fava beans, kohlrabi, and kale:
Ingredients: fresh fava beans, fresh kohlrabi, medium cream cherry, olive oil, honey, cherry honey mustard, kale, red cabbage, green cabbage, red onion, fresh italian parsley or chervil.
To make your own cherry-honey mustard use a half cup good mayonnaise, 1 T honey, 1T lemon or lime juice, 2T good yellow or whole grain mustard, 1 T dijon mustard, small amount of pureed cherries to taste. Mix well. If it is too sharp add e other available fruits if cherries are out of season, eg blueberries, raspberries..
Directions: Remove fava beans from pods. Slice one half cup fava beans in half, remove fava beans from skins and place sliced raw fava beans in a metal steamer basket. Place steamer basket in a medium metal saute pan with one half cup water, cover and steam fava beans over medium high heat for three-four minutes. Remove from steamer basket and plunge into an ice water bath for one minute to halt the cooking process. Remove fava beans from the ice water bath and place steamed fava beans on a towel to air dry. (I personally find my method quicker, described above - it is just more difficult to work with the raw pods and skins than cooked)
Peel kohlrabi, slice half a cup kohlrabi and add raw to the glass jar with the steamed fava beans. Also stir in four tablespoons sherry, two tablespoons olive oil, one tablespoon honey, one tablespoon cherry honey mustard and season to taste with salt and pepper. Let the fava beans and kohlrabi marinade in dressing for ten minutes.
Wash and dry the kale. Remove one cup of kale leaves from stems, slice as finely as possible, (called chiffonade) and add to a large glass mixing bowl. Remove one cup purple cabbage from head, slice as finely as possible, and add to the mixing bowl. Remove one cup green cabbage from head, chiffonade and add to the mixing bowl. Remove onion skins, thinly slice one quarter cup red onion and add to the mixing bowl. Wash and dry parsley. Remove one quarter cup parsley leaves from stems and add to the mixing bowl.
Stir fava bean and kohlrabi mixture into the salad, let rest for ten minutes and serve with a sprinkle of sea salt.
Cabbage, potato and ham soup
Ingredients: fresh cabbage, potatoes, parsley. Shallots or other mild fresh onions eg spring onions, 4 - 5 cups vegetable stock, bay leaf, snipped chives, real butter, white vinegar to taste, cracked pepper and sea salt to taste. Sour cream. You will want to have fresh crusty bread ready…
Directions: Wash, peel and quarter the potatoes, wash and chop the cabbage, parsley, shallots and chives, sauté shallots/spring onions/fresh green onions, potatoes and ham in the butter for a few minutes. Add the cabbage, sea salt and pepper. Add the stock and bay leaf and simmer for 10 - 15 minutes. Blend half of the ingredients in the pot with a hand blender and cook on low for 3 - 5 more minutes. Add white vinegar to taste, serve topped with sour cream, minced chives and a hunk of yummy buttered bread on the side with which to scoop the last bit from the bowl.
Cabbage and turnip soup with red potatoes
Ingredients: cabbage, turnips, red onions, celery, red potatoes, green pepper, parsley, thyme, spring onion infused olive oil, medium cream sherry, sea salt and white pepper.
Directions: chop onion and saute in two tablespoons oil and one tablespoon sherry in a covered stockpot and cook until translucent. Chop 2 medium potatoes and add to the pot; chop two medium turnips and add to the pot and add six cups water. Stir and add sea salt, cover and bring to boil. Reduce heat to medium and cook five minutes. Chop one stalk celery or most of a small soup celery plant, green pepper and cabbage, add to the pot and cook for five minutes. Remove 1 cup parsley leaves from the stems, and add to the pot, and season with sea salt and white pepper. Remove from heat and allow to rest for for a few minutes. Serve sprinkled with fresh thyme and a drizzle of onion oil.