Cabbage is one of the oldest-known cultivated vegetables in the world. It is easy to grow and found in nearly all countries, and offers terrific health benefits. Chief among them are its ability to reduce the risk of colon and breast cancer as well as stomach ulcers. It is high in Vitamin A, B, C, and E, yet is very low in calories - a whole cup has just 15 calories! Here's some recipes to help you indulge in this perennial favorite!
Cabbage Recipes in this Section:
Garlic Roasted Cabbage Wedges
1 large head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
3 1/2 Tbsp olive oil
3 cloves garlic
1 tsp dried marjoram
Salt and freshly ground black pepper
Minced fresh parsley, for garnish (optional)
Fresh lemon wedges or crumbled bacon, for serving (optional)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces (I like to do this just so they don't burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer to extract juices). Stir marjoram into oil mixture.
Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer (if you don't want the slightly charred edges you can cover with foil during last 10 minutes). Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.
Unstuffed Cabbage Casserole
2 pounds cabbage, roughly chopped
1 pound ground beef
1/4 cup water
2 and tablespoons olive oil
1 large onion, chopped
4 cloves garlic
2 tablespoons plus 1/2 cup tomato paste
1/2 cup tomatoes, diced
1 cup rice, washed and rinsed well
1 and 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried mint
1 lemon, squeezed
A handful of chopped parsley
3/4 cup water
1 teaspoon cayenne pepper
Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.
Heat a pan on medium heat and add ground beef with 1/4 cup water. Cook until it releases water, reduce the heat. Cook it stirring and pressing on the ground beef until there aren't any blocks left. Cover the pan and cook until there is little water left. Add olive oil, onion, garlic and cook stirring for 5-10 minutes.
Add in 2 tablespoons tomato paste and 1/2 cup chopped tomatoes. Stir well. Add in rice and stir and season with salt, black pepper and dried mint. Add in the chopped and blanched cabbage in the pan. Pour lemon juice over top and stir well.
Sprinkle with chopped parsley, then pour 3/4 cup water and cover the pan. Cook over the lowest heat until water is absorbed and rice is cooked, for 15-20 minutes.
Preheat oven to 350F. Add cayenne pepper and add 1/2 cup tomato paste into the pan, stir and transfer to a casserole pan that is lightly brushed with oil.
Bake for 40 minutes.
Amish One Pan Ground Beef & Cabbage Skillet
1 pound grass-fed ground beef
1 onion, chopped
1/2 - 1 head cabbage, chopped
1 tablespoon butter
1 clove garlic, minced
1 lb. diced tomatoes
1 (8 oz) can tomato sauce
salt and pepper, to taste
In a large pan, brown ground beef until no longer pink. Add onion and continue cooking until translucent. Drain extra fat if needed (or leave it and don't use the butter). Add garlic and continue cooking for 1 minute.
Add butter, cabbage, tomatoes, tomato sauce, salt and pepper to the pan and stir to combine. Cover and simmer about 20 - 30 minutes until the cabbage is soft.