Cabbage is boring isn't it? It's thinly sliced and coated with mayonnaise to make calorific coleslaw or it sits limply at the side of our plate. Why do we reach for other vegetables first? Cabbage should be the star of the show. It might not be interesting in colour or shape, but it's one of the healthiest vegetables around and so low in calories.

The star of the show

It's high in anti-oxidants and Vitamin K. One serving actually provides 85% of your daily requirement of Vitamin K which is said to help fight against Alzheimers as it limits neuromal damage to the brain. It's also a good source of Vitamin C and B1, B5 and B6, as well as Potassium, which is good for blood pressure and calcium for healthy bones.

What we need is some interesting ideas on how to prepare it.

Here are 10 of my favourite ways to use cabbage:

Chipotle Roasted Sweet Potato and Cabbage Salad

Roasted sweet potatoes spiced with chipotle and cayenne powder, on top of a layer of crunchy finely slice cabbage with a zingy lime dressing.

Get the recipe here: Nutritious Eats

 

Freekeh and Cabbage Soup

Freekeh is the grain of the moment. It's nutty, good for the bowel and very easy to cook. In this savoy cabbage soup it's added at the same time as the spices followed by stock. Super easy, healthy and tasty.

Get the recipe here: Food to Glow

 

Kale, Cabbage and Cheddar Bubble and Squeak

Bubble and squeak is a great way of using up leftover vegetables. You could include any that are leftover at the end of a meal. Just bind them into a pattie with mashed potato. This one is a combination of white cabbage, kale, sweetcorn and cheddar, topped with poached egg.

Get the recipe here: Tinned Tomatoes

 

Vegan Cabbage Rolls

These cabbage rolls are stuffed with a lentil and bulgur wheat filling and topped with a tomato sauce. The recipes comes with some really useful step by step photos showing you how to roll and cook your cabbage.

Get the recipe here: Fat Free Vegan

 

Potato Red Cabbage Tikki

My mouth started watering the first time I saw these tikki.  Shredded red cabbage combined with potato, onion, chilli and spices and shaped into patties. These would be great on a burger roll with salad or served with potato wedges, salad and garlic mayonnaise.

Get the recipe here: My Ginger Garlic Kitchen

 

Chopped Thai Salad with Coconut-Curry Dressing

There's something so appealing about a chopped salad and this one has a creamy spiced dressing instead of the more traditional oil based dressing making it a bit more special. Kale, cabbage, fruit and some peanuts are added to this exciting salad. The peanuts compliment the peanut butter in the dressing as well as adding a bit of crunch.

Get the recipe here: The Wicked Noodle

 

Roasted Cabbage with Lemon

Kalyn keeps her recipe simple to bring out the flavour and texture of the cabbage.  Wedges of lemon coated in a delicious lemon dressing, roasted until crisp and starting to brown and served with lemon wedges for that extra lemon hit.

Get the recipe here: Kalyn's Kitchen

 

Surprise Cabbage Pies

Based on a traditional Russian recipes, these pies are super easy to eat and when cut into have a boiled egg in the middle. A very filling dish that is sure to impress.

Get the recipe here: Allotment 2 Kitchen

 

Winter Beetroot Salad with Edamame Soy Beans

This is a modern twist on a coleslaw, with added vegetables.  Red cabbage, beetroot, red onion, carrots, walnuts and edamame beans coated in a honey dressing. This coleslaw isn't something to add to the side of a plate, its a meal in itself.

Get the recipe here: Maison Cupcake

 

Rumbledethumps

Rumbledethumps are a traditional Scottish recipe. Another great one for using leftovers, although I happily make it from scratch. Potatoes mashed and mixed with cabbage and herbs, topped with grated cheddar cheese and baked until golden and bubbling on top. Comfort food doesn't get better than this.

Get the recipe here: Tinned Tomatoes

 

I hope these recipes have inspired you to love cabbage again!

Featured photo: Pinterest/thegrowinggarden.com

Jacqueline Meldrum is a freelance food writer and recipe developer. Jacqueline blogs at Tinned Tomatoes. You can follow Jacqueline on Twitter, Facebook Instagram and Google+.

Read more articles by Jacqueline Meldrum here

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