Veggie of the Month- Cabbage

 SEASONALITY: Cabbage is at its best during the winter into spring, but can be found at the grocery store all seasons.

STORAGE: Do not rinse your cabbage before storing. If cutting your cabbage for a raw dish or salad, store in an airtight container after rinsing and drying. Store cabbage in a cold, moist place, like the vegetable drawer of the refrigerator. If in good condition and stored properly, cabbage can easily be stored for weeks or sometimes months, depending on the variety.

PREPARATION: Remove thick outer leaves of the cabbage and rinse in cold water.

COOKING METHODS: Your cabbage can be shredded to use raw in salads and coleslaw. It can be enjoyed cooked in various dished by steaming, boiling, sautéing, or roasting. Cabbage can also be fermented into dishes like sauerkraut or kimchi.

TIPS FOR USE: Do not skimp on cleaning cabbage prior to eating. If you are having a head time cleaning the whole head, cut the cabbage into wedges. The cabbage leaves can be stuffed with fillings and cooked. You can add chopped cabbage to casseroles, soups, and stews.

Cabbage has an impressive variety of nutrients including Fiber, Vitamin K, Vitamin C, Folate, Manganese, and Vitamin B6. Regularly including cabbage in your diet can reduce inflammation, aid digestion, and keep your heart healthy! A diet high in cabbage was found to lower the chances of type 2 diabetes in a recent study.

Cabbage Soup

Makes 6 servings

Ingredients

• 3 Tbsp Olive Oil
• 1 medium yellow onion, chopped
• 2 medium carrots, sliced into rounds
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp ground fennel seeds (optional)
• 1 small (2-lb) head green cabbage, chopped
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 2, 15oz cans diced tomatoes, undrained
• 2 bay leaves
• 2, 15oz cans white beans, drained and rinsed
• Chopped parsley for garnish

Instructions

1. In a large Dutch oven, heat the olive oil over medium heat.
2. Add the onion, carrot, salt, and pepper. Add fennel if desired. Cook, stirring occasionally until the vegetables are slightly softened, about 5-7 minutes.
3. Add the cabbage and garlic to the pan and stir to combine. Cook until cabbage is slightly softened, about 5 minutes.
4. Add the broth, tomatoes, and bay leaves. Bring to a simmer.
5. Cover and cook until the cabbage is tender, about 15 minutes. Stir in the beans and simmer, uncovered, for 5 minutes.
6. Remove the bay leaves.
7. Serve in soup bowls and top with parsley if desired.

Nutritional Info: 231 Calories, 26g Carbs, 11g Fiber, 11g protein, 6g fat, 717mg sodium, 8g sugar

Recipe adapted from: https://www.thepioneerwoman.com/food-cooking/recipes/a38676104/cabbage-soup-recipe

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