More Cabbage, Please!

Cabbage is still relatively inexpensive and has always been delicious, raw or cooked. I think many of us grew up with boiled or steamed cabbage as our only exposure to this fairly versatile vegetable. It doesn’t take too many repeats of that dish to cause a decline in cabbage popularity. It can be used in many situations where the taste is more subtle than when just boiled. Cabbage flavour/influence can be quite powerful so you may want to limit the amount, depending on who will be eating it. Spices and flavourings can also affect the taste of the final product.

Cabbage is extremely versatile and stays usable for weeks in the fridge. If the exterior changes in texture and appearance, just peel off the outer leaves and the remainder is fine. Its durability and shelf life make it a great choice for camping or road trips because it never tastes like it came in a can.

Chopped cabbage or leftover coleslaw is a wonderful (and healthy) flavour addition to soups, stews, pot roasts or shepherd’s pie. Just be sure to put it into the mix, with other vegetables, early enough to cook it thoroughly and add its flavour influence.

Stir-frys certainly benefit from the addition of chopped cabbage. Add it to your thinly sliced carrots, zucchini, onion, mushrooms, celery, etc., along with some oyster sauce and pepper (go minimal on salt, as various sauces have a high salt content).

Cabbage, stir-fried by itself or barbecued in tinfoil, with oyster sauce, is not likely to result in any leftovers.

Cabbage Steaks

Cabbage steaks are surprisingly delicious and so easy to make while the rest of your dinner is being prepared.

Method

1. First, remove the core: cut cabbage in half, top to bottom, and the core comes out fairly easily in two pieces. Then cut it into 2-centimetre (1-inch) slices, full width.
2. Place cabbage slices in a frying pan and pour olive oil (or your choice of oil) on top of the steaks, until the oil appears to run out of the bottom of the steak.
3. Black pepper and your choice of salt should be applied generously on top of the slices. Then sprinkle parmesan or another grated cheese on top.
4. A lid is necessary and, of course, a glass lid is better so you can keep track of the cooking process without lifting the lid and allowing the heat to escape.
5. Heat over medium heat level (experience will be your teacher) for about 20 minutes or so, depending on your heat source.

Another advantage of cooked cabbage is that, if there is any left, it is very good reheated the next day.