My Top 5 Favorite White Cabbage Dishes 

By Global Master Chef Karl Guggenmos, Senior Culinary Advisor, HMS

One of my favorite winter vegetables is white cabbage. 

I fondly remember the various white cabbage dishes my mother prepared when I was growing up. They were always a treat, especially knowing the effort that went into making them.

My parents would travel to my uncle’s farm (you may remember my uncle and his farm from my blog on “How to Cook Your Goose”)  to get several heads of cabbage.  When we got home, they would store them in the basement, which was cold, and we’d use them over time to make wonderful dishes. My favorite was the traditional sauerkraut.

The Health Benefits of White Cabbage

White cabbage is a leafy green, very dense member of the “cole crops”.  It’s grown all over the world and has almost unlimited usages. 

It has many health benefits:

  •       Only 24 calories for 100g
  •       Rich in dietary fiber
  •       Vitamins A/B6/B12/C & D
  •       Rich in Calcium/Iron/Magnesium
  •       It is a natural probiotic
  •       Supports:
    •               the immune system
    •               gut health
    •               weight loss
    •               heart health
    •               wound healing
    •               stress reduction
    •               cancer prevention

White Cabbage Dishes

Here are a few delicious white cabbage dishes and how to prepare them.

Coleslaw 

  •       Slice up a head of cabbage
  •       Use avocado mayonnaise and kefir for the dressing for a healthier dish.

Force Meat Stuffed Cabbage 

  •       Ground pork or chicken (the same as when making for meatloaf) 
  •       Separate the cabbage leaves, poach them, then fill them with the forced meat. 
  •       Place in baking dish
  •       Add some stock or even tomato sauce and braise until done.

Kim Chi 

  •       This is a great traditional Korean dish that uses ancient fermentation technique. 
  •       This is made with cabbage (can use white or Nappa ), diakon radish, scallions, ginger, pepper flakes, garlic shrimp paste, sugar, iodine free sea salt and water.
  •       The items are placed in a jar and allowed to ferment.
  •       Many people keep them for in the jar for quite some time.

Sauerkraut can be eaten either raw or cooked. Here are instructions for cooked.

  •       Sauté some bacon (use turkey bacon instead pork) with onions in vegetable oil.  
  •       Wrap juniper berries, bay leaves, white pepper corns in a cheese cloth sache’
  •       Add some meat or vegetable stock and simmer for about an hour. 
  •       If you really want to add great flavor add some pineapple or apple at the end. This is great for roasted meats

Bavarian Kraut (My Favorite) 

  •       Cut white cabbage into thin strips (julienne).
  •       Sauté the thin strips in vegetable oil or butter, onions, white wine and season with white pepper, salt and some sugar. 
  •       After the liquid is slightly caramelized, add some stock and simmer.
  •       Covered for about 45 min. 
  •       Add diced apples and a little potato starch to thicken.  

 

 

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