Cabbage
Cabbages have adorned tables all over the world for
a very long time. It has always had a special place in
northern kitchens, which explains why Russia, China, Japan, North
Korea and Poland are the main producers.
Different varieties
There are over 400 varieties of cabbages, all very
different. Green, white or red cabbage, Savoy cabbage, collards,
borecole (kale) and all the Chinese cabbages, Bok Choy, Gai On and
Peking cabbage are part of this big family. Most varieties of
cabbages have the same nutritional benefits.
Cabbage fermentation
Cabbage is eaten raw or cooked, in salads, sautés, purées,
casseroles, or as a vegetable side dish. Sauerkraut is made of
fermented cabbage; fermentation is obtained by adding salt to
thinly sliced cabbage, which activates lactic acid production. The
good news here is that this fermentation makes the cabbage more
digestible and retains all its nutritional value.
Chinese cabbage
Chinese cabbage used to be found exclusively in Asian
vegetable markets but today they can be found in all of our
supermarkets. Like their European cousins, the Chinese cabbages,
Bok choy, Gai On and Peking cabbage (Pé tsai) can be eaten raw or
cooked. It should be noted that Asian chefs always cook cabbage
leaves and stems separately.
Cabbages for a better health
In terms of 'functional foods’, those that can help fight
cancer or have antineoplastic virtues, cabbages are the superstars
of functional food!
Round cabbage and stem cabbage
- Choose heavy, compact, round cabbages with shiny leaves that are crunchy and colourful.
- Discard cabbages that are withered or cracked.
- A round cabbage may contain worms; their presence proves that the cabbage was not exposed to insecticides. To remove the worms, soak cabbage in salt or vinegar water for about fifteen minutes.
- Wash stem cabbage thoroughly to rid it of any dirt or insects.
- Overcooking will discolour cabbages, make them pasty and reduce their nutritional value, not to mention cause a penetrating and unpleasant smell to permeate your kitchen.
- Before using in salads, blanch cabbage leaves for a few minutes. Collards are delicious when added to mashed potatoes or sweet potatoes, in omelettes and quiches.
Chinese cabbage
- All Chinese cabbages can be eaten raw or cooked, in salads and in simmered casseroles.
- Cook Chinese cabbage for a very short time to retain its flavour and crunchiness.
- Cabbage can be blanched and added to soups and broths, or stir-fried in a wok.
- Chinese cabbage is tasty when added to rice or served as a vegetable side dish.
- Bok choy is used like Swiss chard, raw or cooked. It has a very refined flavour. First cut and cook stems, then add leaves that take less time to cook. Add to soups, rice or serve as a vegetable side dish. Bok Choy has higher water content than other cabbages which makes it crunchier and more refreshing. It adds flavour to soups, casseroles, pasta and many Chinese dishes. It can replace fresh spinach in any recipe.
- The Gai lon can be cooked like broccoli; be sure not to overcook to retain its refined taste.
 Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw |
 Pork Loin with Coriander Pesto and Roasted Vegetables |
 Grilled Sausage and Red Cabbage with Pears |
 Braised Duck Legs with Red Onions and Curly Kale |
 Beet, Cabbage and Mushroom Soup |
Different varieties of cabbage are available year-round in your METRO produce counters.
Very low in energy, cabbage is a good source of vitamins A and C, potassium and folic acid. Some varieties contain vitamin B6. Peking cabbage and Gai Lon are also a good source of vitamin C. Like other cruciferae, cabbage has antineoplastic virtues.
Most cabbages can be stored for about two weeks in the vegetable drawer of the refrigerator. It should be noted that the longer they are stored, the more bitter they will be.