In kitchens across America, vegetables are relegated to the side, while speed foods and convenience foods dominate. The statistics are stunning: a paltry 10% of adults eat sufficient vegetables daily, as estimated by ABC, and the number drops to a dismal 6.8% for those who live at or below poverty. As someone who’s balanced crazy schedules and tight budgets, I know how difficult it is to meet the suggested two to four cups a day of veggies per day it sounds simple, but things get in the way.
Step into cabbage, the humble vegetable that’s been sleeping in plain view. I used to think of it as nothing but coleslaw filler, but chef Andrew Zimmern opened my eyes to its potential with his roasted cabbage side. It’s inexpensive, will last forever in the fridge, and can be repurposed into fare that’s as delicious as it is nutritious, a godsend for anyone who wishes to eat well without angst.
This guide dives into why cabbage deserves a starring role in your kitchen, with Zimmern’s roasted cabbage leading the way, followed by his vibrant coleslaw, hearty stuffed cabbage, and savory roasted cabbage steaks. Plus, we’ll explore the diverse cabbage family to inspire your culinary adventures. Let’s make vegetables exciting again, one cabbage dish at a time!
Andrew Zimmern’s Roasted Cabbage: Simple, Flavorful Magic
Andrew Zimmern’s roasted cabbage is a game-changer a dinner so easy and tasty it’s cheating. I came across it on his website and was blown away at how something so simple could be the highlight of the meal at dinner. With cabbage, oil, salt, and pepper, you likely already have all you’ll need, making it a simple way to get more vegetables on the table.
The prep is a breeze: chop a head of cabbage into wedges, toss with olive oil, season with salt and pepper, and roast in a hot oven. The heat is all it takes, caramelizing the edges and softening the cabbage to sweetness. My first batch came out perfectly blackened, and my family was jockeying for the last piece.
The best part of this recipe is how much you can customize it. Want some heat? Add red pepper flakes. Missing some depth? Add garlic powder or smoked paprika for that smoky warmth. It’s a side that is great with grilled chicken, stews, and all the rest, proving that cabbage doesn’t have to try hard to shine.
- Why Roasted Cabbage Rocks:
- Minimal ingredients: Cabbage, oil, salt, and pepper.
- Spicy: Spice using paprika or garlic for extra flavors.
- Easy to prepare: Cooked in under 30 minutes for busy nights.
The Nutritional Powerhouse of Cabbage
Cabbage isn’t only delicious it’s a nutritionsuperhero. One cup of raw cabbage contains more than 50% of your daily vitamin C, as according to the Cleveland Clinic it is immune-boosting and great for skin. It is also a vitamin K packer with 85% of your daily amount going towards healthy bones and blood clotting.
I was amazed at how much bang for your buck there is in cabbage. The fact that it is inexpensive allows you to purchase in quantity without significant cost, and the fact that it lasts two months in the refrigerator makes it a planner’s dream come true. I no longer fear spoiled vegetables because I’ve started keeping a head of cabbage on the shelf.
Including Zimmern’s roasted cabbage in your diet is an easy solution to meeting those veggie goals. It’s a flavorful way of providing required nutrients, and a healthy choice turns into a must-eat meal that even picky eaters (like my kids) adore.
- Cabbage’s Nutritional Triumphs:
- Loaded with vitamin C: Over 50% daily value per cup.
- Full of vitamin K: 85% daily value for bones and clotting.
- Inexpensive: Healthy and affordable for all.
Zimmern’s Chopped Coleslaw: A Spicy Game-Changer
Coleslaw is oftentimes relegated to picnic side-dish duty, but Zimmern’s Chopped Coleslaw is a vibrant, flavorful makeover. I’ve served it at a barbecue, and its snappy acidity was the perfect complement to decadent ribs. Zimmern declares its acidity “cuts through the fattiness of meat,” so each bite is balanced and revitalizing.
The dressing is where the deception lies: a rich combination of mayonnaise, sugar, and relish, an added boost of flavor from apple cider vinegar. I didn’t have once, substituting regular vinegar with a splash of hot sauce, as Zimmern describes that it worked like magic. Toasted fennel seeds give it a warm, aromatic depth that lifts it far beyond mere slaw.
Prep is simple with a food processor for even chopping, and the secret is patience let it sit in the fridge for at least six hours. The flavors meld into a harmonious, tangy treat that’s well worth the wait. My friends couldn’t help but scoop it up, proving coleslaw can be a showstopper.
- Coleslaw Highlights:
- Tangy vinegar dressing keeps rich meats in balance.
- Toasted fennel seeds provide unique warmth.
- Chilling deepens flavor for a perfect finish.
Italian Stuffed Cabbage: Hearty Comfort Food
Italian Stuffed Cabbage is comfort food at its finest, dignifying cabbage as a satisfying, soothing main dish. I made it for a family dinner, and the tender cabbage leaves enclosing a flavorful filling were a hit. It’s a dish that feels like getting a big hug from Nonna’s kitchen.
The filling is a blend of pork sausage, bread that’s been milk-soaked, parmesan, sage, and rosemary for an earthy, rich core. The cabbage rolls are cooked in a simple tomato sauce with olive oil and garlic, seasoning them. It’s a hearty dish at 2353.7 kcal for four portions, with 107.7g protein and 161.5g carbs.
This recipe is perfect for a cold winter’s night or if you want to impress with dinner. It’s high in fiber, allergen-free, and a testament to cabbage’s versatility in being the main attraction.
- Stuffed Cabbage Strengths:
- Aromatic, meaty filling with sausage and herbs.
- Filling and high-fiber for healthy meals.
- Allergen-friendly: No eggs, nuts, soy, or fish.
Roasted Cabbage Steaks are an elegant
Modern interpretation of Zimmern’s wedges, transforming cabbage into elegant, tender “steaks.” I served these at a dinner party, and the golden, buttery texture blew everyone’s mind. The method requires a big green cabbage, cut thick, with lemon zest, nuts, and rosemary for a touch of panache.
Garlic powder, kosher salt, black pepper, and olive oil season the steaks as they roast to a charred outside and tender inside. With 673.1 kcal per serving for four, they’re vegan, vegetarian, and paleo-friendly and thus crowd-pleasing for varied diets.
These steaks make great main or side dishes and complement grilled meats or a grain bowl well. Their ease and versatility make them a favorite for healthy, show-stopping meals.
- Cabbage Steaks Standouts:
- Sophisticated presentation with soft, caramelized texture.
- Vegan and paleo-friendly for communal dining.
- Bright flavors from lemon, rosemary, and nuts.
The Diverse World of Cabbage Varieties
Cabbage is not so much a single vegetable as a group of varieties, each with its own characteristics. Green cabbage, the traditional workhorse, is my standby for slaws and soups. Its compact, tightly wrapped leaves withstand cooking and keep for months, making it a staple in the kitchen.
Purple cabbage provides a bright splash of color that is great for salads to see, but it bleeds, so it needs a little lemon juice to preserve it as bright as possible. Savoy cabbage, with its young, creased leaves, makes great wraps, and the sweet, watercressy flavor of pointed cabbage makes it a dainty romaine substitute in salads.
Napa cabbage and bok choy take center stage in Asian dishes, from kimchi to stir-fries, with their crisp-tender taste. Mild-flavored Jaroma cabbage, with no pungent aroma, is a beginner’s easy-cooking variety. The variety makes sure that cabbage is a culinary chameleon, ready to make any dish more delicious.
- Cabbage Types to Try:
- Green: Perfect for soups, slaws, and roasts.
- Purple: Beautiful but needs acid in order not to bleed.
- Napa/Bok Choy: Perfect for use in Asian-style dishes.
Why Cabbage Deserves Your Love
Cabbage is more than an inexpensive veggie it’s a healthy, do-all powerhouse that makes healthy eating easy and fun. From Zimmern’s roasted wedges to spicy slaw, king-sized stuffed rolls, and hip steaks, it shows that fantastic meals can come from plain old ingredients. I’ve made cabbage a regular on my pantry shelf, and it’s revolutionized the way I consume veggies.
Its shelf stability and affordability overcome common barriers to eating more vegetables, and its versatility fosters creativity. From the new kitchen cook to the seasoned chef, cabbage offers limitless ways to reach the Dietary Guidelines’ vegetable goals with ease.
So, grab a head of cabbage and get to work. Roast it, fill it, or toss it in a slaw at every meal is a step in the right direction toward a healthier, tastier life. Cheers to the joy of making vegetables fun, one fabulous cabbage recipe at a time!
