Andrew Zimmern’s Simple Secrets for Eating More Veggies, The Underrated Cabbage

For many people, it is common to struggle to consume vegetables. However, getting to the recommended daily servings can sometimes feel quite difficult. Reports show that very few American adults eat enough vegetables every day. For those near the poverty line, that number can be even lower. The guidelines recommend that adults eat two to four cups of vegetables per day. That sounds easy enough, but daily life can sometimes get complicated.

Here’s a true vegetable hero – cabbage. People often ignore cabbage and only think of coleslaw. But in reality, cabbage is versatile and inexpensive. And, cabbage stays fresh for a long time in the refrigerator. This helps with meal planning and greatly reduces waste. You can also add cabbage to soups or make instant coleslaw. Discover easy ways to enjoy this vegetable now.

Look no further than Andrew Zimmern’s quick side dish of roasted cabbage. He’s posted the recipe right here on his website. You probably already have the ingredients to make this dish at home. That’s because aside from the cabbage, all you need is some oil, salt and pepper. The real mystery is how it is cooked and heated in the oven. You need to cut the cabbage into wedges and add oil, salt and pepper, then just place the seasoned wedges in a hot oven.

The basics provide the ingredients for your seasoning. For example, if you want a spicy flavor, add red pepper flakes. There’s also garlic powder or onion powder that easily provides additional flavor. As well as smoked paprika can provide a really lovely warm flavor.

Cabbage is not only tasty and flavorful, but it also has many benefits. It contains many important nutrients that the body needs. Experts say that cabbage contains high levels of vitamins C and K, which can really boost the immune system. Vitamin K helps to increase bone strength and the blood clotting process.

We are now moving from roasting cabbage to making coleslaw. Andrew Zimmern also makes a special coleslaw with cabbage. His special version, apparently, is called “Chopped Coleslaw.”

Why does coleslaw go so well with rich meat dishes? Zimmern shared the reason why the two go perfectly together. He notes that the rich food benefits from the added acidity. A salad or specific coleslaw can balance the flavors nicely. He favors a vinegar-based North Carolina-style coleslaw. He chops up the coleslaw and adds a generous amount of apple cider vinegar. This vinegar really works to remove the strong flavor of the meat.

The process of making Zimmern’s chopped coleslaw is very simple. It starts with mixing together the dressing ingredients. The common ingredients used are mayonnaise, sugar and relish, which makes the dressing. Spicy apple cider vinegar is also used, which gives an important tang, but regular vinegar with hot sauce can be substituted. Then toasting the fennel seeds improves their warm flavor considerably.

A food processor is often used when preparing vegetables for coleslaw. This tool makes consistent chopping easier and faster. Zimmern emphasizes that all vegetables should be cut to the same size. It’s best to cut green cabbage into quarters and then shred it. Cut some large carrots in the same way. Mix the processed cabbage and carrots together and add chopped red onion. Pour the dressing over the vegetable combination, making sure all the vegetables are coated with the dressing.

The hardest part now just requires some patience. After mixing you need to taste the coleslaw and adjust the seasonings as you see fit. After that put the bowl back in the fridge for at least six hours, this is because prolonged refrigeration helps the flavors to blend and deepen. The coleslaw will soften slightly after chilling and the seasonings will be well infused. This allows the flavors to blend perfectly, creating the perfect coleslaw flavor result.

Seriously, cabbage remains an underrated vegetable to this day. Its neutral texture is a great base for a wide range of flavors. Raw cabbage also provides a satisfying crunch. When cooked, cabbage is smooth and very creamy. There are more varieties of cabbage than you can imagine right now.

First there is the green cabbage, sometimes called white cabbage. This cabbage is round and light green in color and is the most familiar variety. Its leaves are tightly packed together. Green cabbage can be used to make kraut, salads, soups, stews, and more.

Next up is purple kale, which is primarily similar to green kale. It is very similar in size, shape and flavor to green cabbage. You can often substitute purple kale for green kale in recipes. The main difference is its deep purple color. This beautiful color may bleed into other foods. Be aware that it may appear strangely bluish if not handled properly. However, you can keep the color vibrant by adding an acidic substance such as lemon juice.

Savoy cabbage is another great choice for cooking. It is very similar in shape, size and color to green cabbage. Its leaves, however, are distinctive and may be wonderfully wrinkled and curled. Savoy cabbage leaves are more tender than green or purple cabbage, though, which makes them ideal for uses that require a lighter touch. For example, use the pliable leaves in place of wraps or taco shells.

Spiked cabbage is another interesting variety to explore. It looks much like green cabbage in appearance. However, it is shaped like a cone instead of a circle. The leaves have a sweet flavor, just like watercress. However, its leaves are flatter and do not pack in tightly. Use it in the same way as green cabbage, red cabbage or romaine lettuce cabbage. Because it’s tender, it has a softer, more delicate texture.

Have you seen Jaroma cabbage? It’s the same color as green cabbage, but bigger and flatter in shape. Interestingly, it’s shaped a bit like a deflated basketball. Like spiky cabbage, its leaves are very tender. This means that it takes very little time to cook it. A cool fact: it doesn’t have a strong “cabbage” odor. If you don’t like that flavor, then Jaroma is the way to go.

Looking at Napa Cabbage again, it’s not the round head type. Unlike other cabbages, its shape is more visually rectangular. It tends to resemble a thick celery heart shape. It has a crunchy bottom and tender leaves on top. Napa cabbage is the star of many East Asian dishes and meals. It is also often found in kimchi, dumplings and hot pots. The crunchy bottom and tender leaves provide a nice textural contrast.

Cabbage comes last on this list. It looks a lot like napa cabbage, but there’s not as much of it inside. Cabbage has thick stalks and tender green leaf tips. When stir-fried or sautéed, its flavor is delectable. Cabbage is more commonly found in Chinese and Southeast Asian cuisine staples.

As you can see from the types of cabbage, the cabbage family is now very diverse. Each type of cabbage has its own unique characteristics, such as texture or flavor. Knowing them can make it easier for you to try new recipes. Swap out one type of cabbage in your favorite dish and see the results change. Cabbage definitely makes it easier and more flavorful to increase your vegetable intake. A simple roasted cabbage or a tangy cabbage salad is perfect for you. Cabbage truly deserves more attention in the kitchen.

You can make classic recipes first. Or try new fillings and flavors now. Stuffed cabbage shows simple food works. It is made with care and old ways. It becomes something special for all.

Give it a try you may love it. You might find your new top food here.

Related posts:
Grandma’s Hot, Steamy Secret; The Magic of Stuffed Cabbage: Spilled Milk #301
Andrew Zimmern’s Roasted Cabbage Is A Delicious Way To Down More Veggies
Ultimate Guide to Cabbages — Sustained Kitchen