White Cabbage Description:
White cabbage is a leafy, round vegetable with a dense, compact head composed of pale green to white leaves. It has a mild, slightly sweet flavour and a crunchy texture, making it versatile in cooking. Commonly used in coleslaws, salads, soups, and stir-fries, white cabbage can also be pickled to create sauerkraut. When cooked, it softens while retaining its slight bite. The cabbage can be steamed, sautéed, or roasted, and it pairs well with a variety of seasonings and ingredients. Its long shelf life and ease of storage make it a staple in kitchens around the world.
Health Benefits:
Low in calories and high in fibre, promoting digestion and weight management. Rich in vitamin C, it supports immune function, while its antioxidants help reduce inflammation. The vegetable also contains compounds that may support heart health and protect against certain chronic diseases, including cancer.
Recipe :
Here’s a simple and tasty recipe for sautéed white cabbage:
Sautéed White Cabbage with Garlic and Onion
Ingredients:
- 1 small head of white cabbage, shredded
- 1 tablespoon olive oil or butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon caraway seeds (optional)
- 1 tablespoon apple cider vinegar or lemon juice (optional)
Instructions:
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the sliced onion and sauté for 3-4 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the shredded cabbage to the skillet. Stir to combine and cook for 8-10 minutes, occasionally stirring, until the cabbage softens and slightly caramelizes.
- Season with salt, pepper, and caraway seeds (if using).
- If desired, add a splash of apple cider vinegar or lemon juice to brighten the flavour.
- Serve warm and enjoy!
This simple sautéed cabbage is a delicious side dish that pairs well with meats or grains!
Recipe :
Here’s a classic and easy coleslaw recipe using white cabbage:
Classic Coleslaw
Ingredients:
- 1 small head of white cabbage, shredded
- 1 medium carrot, grated
- 1/2 small red onion, finely chopped (optional)
For the dressing:
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or sugar (adjust to taste)
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the shredded cabbage, grated carrot, and chopped onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and pepper until smooth and well combined.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
This creamy coleslaw is perfect as a side dish for barbecues, sandwiches, or as a topping for tacos.
