Cabbage: A Few Fun Facts (and a Recipe)

If you’ve ever travelled around middle and Eastern Europe, you’ve probably noticed the important role that cabbage plays in many national cuisines: cabbage rolls, sauerkraut, steamed cabbage, caramelized cabbage, and the list goes on.  And let’s be honest, who doesn’t like a nice side of cooked cabbage on cold winter’s day or a refreshing and light cabbage salad on a warm summer’s day (I must say, I’m a pretty big fan of American coleslaw.)  

Per acre, cabbage yields more edible vegetables than any other plant

Cabbage’s popularity and prominence can be boiled down to two important characteristics: yield and storage.  Taking only three months to grow, one acre of cabbage yields more edible vegetables than any other plant.  Cabbage is also one of the only leafy green vegetables that stores well, making it ideal for Europeans who had to weather long winters. 

Cabbage is also a supra-national ingredient and socio-economic equalizer.  Cabbage is included in most national cuisines from Belgium to Russia and it was both served to Kings and eaten by peasants. 

To help you cope as the winter winds down, here’s Basil’s delicious caramelized cabbage recipe.  A real treat that pairs well with just about anything.  We recommend a nice stew and some good beer! 

Happy cooking,

Lavender

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Caramelized Cabbage

Ingredients 

1 large green cabbage 

1/4 cup butter 

2 cups water

1/4 cup vinegar

Cut one large green cabbage into quarters and slices finely.

Sauté in ¼ cup butter until translucent and slightly golden.

Add 2 cups water. Let simmer on low heat for an hour or so.

When the cabbage has caramelized add ¼ cup apple cider vinegar and serve.

Bon Appétit,

Basil