Cabbage: the often-underrated vegetable that gets relegated to coleslaw and the back of the crisper drawer. But what if I told you there was a way to cook cabbage that would make you rethink everything you knew about this humble veggie? This recipe is not only incredibly easy to follow, but it also results in a dish that is so flavorful and satisfying, you might just forget about meat altogether.
Beyond the Recipe
This cabbage recipe is more than just a delicious meal; it’s a celebration of this often-overlooked vegetable. Cabbage is packed with nutrients, including vitamins C and K, fiber, and potassium. It’s also a low-calorie and low-fat food, making it a great option for those watching their weight.
But the benefits of cabbage go beyond its nutritional value. Studies have shown that cabbage can help to reduce the risk of certain cancers, heart disease, and stomach ulcers. It can also boost your immune system and improve your digestion.
So next time you’re at the grocery store, don’t pass up the cabbage. Give this recipe a try and see for yourself how delicious and healthy this versatile vegetable can be. You might just be surprised at how much you love it!
Interesting facts about cabbage
- Cabbage is one of the oldest cultivated vegetables, with a history dating back over 4,000 years.
- There are over 400 varieties of cabbage, each with its own unique flavor and texture.
- Cabbage is a member of the Brassica family, which also includes broccoli, kale, and Brussels sprouts.
- Cabbage is a symbol of good luck in many cultures around the world.
Ingredients
- 400 grams cabbage, thinly sliced
- 45 ml grape vinegar
- 1 liter water
- 3 eggs
- 1 carrot, julienned
- 1 red bell pepper, julienned4
- green onions, thinly sliced
- 1 pinch of parsley, chopped
- 1 teaspoon each of salt, black pepper, and ground pepper
- 3 tablespoons vegetable oil
- 1 tablespoon ketchup
- 50 grams grated cheddar cheese
- 2-3 sprigs of dill, chopped (optional)
Instructions:
- In a large bowl, combine the cabbage, grape vinegar, and water. Let sit for 10 minutes.
- While the cabbage is marinating, whisk together the eggs in a separate bowl.
- Drain the cabbage and squeeze out any excess liquid. Add the cabbage to the egg mixture and toss to coat.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the cabbage mixture and cook for 5-7 minutes, or until softened.
- Add the carrot, bell pepper, and green onions to the pan and cook for an additional 3-5 minutes, or until the vegetables are tender-crisp.
- Stir in the parsley, salt, black pepper, and ground pepper. Taste and adjust seasonings as needed.
- Make a well in the center of the pan and pour in the ketchup. Cook for 1-2 minutes, or until the ketchup is heated through.
- Sprinkle the grated cheddar cheese over the top of the dish and cook for an additional minute, or until the cheese is melted and bubbly.
- Garnish with chopped dill (optional) and serve immediately.
Tips
- For a spicier dish, add a pinch of red pepper flakes to the cabbage mixture.
- If you don’t have grape vinegar, you can substitute white vinegar or lemon juice.
- This recipe is also delicious served over rice or quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
