Cabbages come in a number of guises, including red, savoy and spring. All have a great nutritional benefit, contributing good amounts of vitamin C, beta-carotene, fibre and folic acid to our diet. Dark green cabbages also contain iron.
Cabbages have been used for their healing and antibacterial properties for centuries, helping a variety of disorders, including digestive and lung problems, stomach ulcers, and general aches and pains. The leaves have also been used externally to treat a multitude of ailments, from acne and wounds to inflamed joints and mastitis. (When I was breastfeeding, I asked friends to bring a cabbage instead of flowers and I would tuck two lightly crushed leaves inside my bra for a short while after feeds. The relief was unbelievable.)
According to recent research from the University of Leicester, when cabbage is included regularly in the diet, the phytochemicals offer some protection against cancer - and, in conjunction with chemo-therapeutic drugs, can help fight cancerous cells. Red cabbage also contains the red antioxidant lycopene, high intakes of which can be associated with lower levels of heart disease.
Savoy cabbage, a winter variety, is great value for money. The tough outer leaves can be used as a casing to hold fillings such as cooked rice mixed with dried fruits and nuts, or savoury mince. My children love the leaves blanched and filled with a cream cheese mixture and then cooked in a rich tomato sauce.
Once the outer leaves are removed, quarter, cut away the core, and slice finely. After around five minutes of cooking, cabbage produces the unpleasant-smelling gas hydrogen sulphide. To minimise this smell and to keep a good texture, cook for five minutes or less or opt for a long, slow cook (more than 30 minutes) to achieve a mellow, sweet flavour.
A satisfying supper can be as simple as stir-fried cabbage with garlic, mushrooms and bacon served with mashed potato. A great side dish is steamed cabbage with a knob of butter and mustard mixed through; for a warming lunch, add cabbage to earthy lentil soup. Christmas dinner should include red cabbage, but be sure to add a little lemon juice, red wine or red wine vinegar to help maintain its vibrant red colour. Mix in oranges and dried cranberries for true festive fare.
