Cabbage is a cruciferous vegetable belonging to the genus Brassica. Cruciferous vegetables get their names, because each of their flowers looks like a
crucifix, or a cross. Their rich colors indicate just how nutrient-packed this vegetable can be.
Cabbage is a health powerhouse. Substances in it fight inflammation, boost natural immunity, lower cholesterol, and helps with good digestion and elimination. For more about cabbages' nutrition and health benefits read 8 Benefits of Cabbage, and discover why this vegetable is so healthy.
Note: This post is intended for
educational and entertainment purposes only and not intended for nutritional or health advice. If you seek advice, consult with a professional health care provider.
Look below to discover which types of cabbage are the 4 most popular kinds
Green Cabbage has a sturdy, pale green or white head with a crunchy texture and mild, peppery flavor. Best for coleslaw, stir-fries, and sauerkraut.
Red (or Purple) Cabbage is dense and deep purple-red with a slightly spicier or more earthy taste. Best for raw salads, pickling, and braising.
Savoy Cabbage is a deep green, with crinkled, waffle-like leaves that are tender and buttery. Best for stuffed cabbage rolls, soups, and light sautés.
Napa (Chinese) Cabbage is oblong, with a barrel-shaped head, and pale yellow-green frilly leaves and thick, crisp white ribs. Best for kimchi, dumplings, and quick stir-fries.
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| Crunchy Coleslaw, Recipe and Photo by Nancy Andres |
Our first dish was created by yours truly. I enjoy coleslaw best, when it's made with a mixture of red and green cabbage, and no mayo. My recipe for Vegan Coleslaw: Quick, Healthy, Tasty, is a snap to put together, and requires no cooking. One serving is a healthy substitute for a portion of vegetables or salad.
Here's a hearty recipe that comes from PETA. It is easy lentil and rice stuffed cabbage, a main dish that's super delicious and filling. Recipe is plant-based whole foods and is kind to people, animals, and the planet.
Next is a recipe from The Kitchn for homemade sauerkraut. It has only two main ingredients, yet this fermented food tastes better, looks better, and costs less than most store bought kinds.
Next in line is a tempting main dish salad. The recipe for Napa Cabbage Salad by Darshana Thacker Wendel appears on the Forks Over Knives site. It combines fresh shredded Napa cabbage leaves, crisp green beans, crunchy carrots, and salty peanuts in a sweet ginger-soy dressing.
The fifth up was created by Real Food Blogger Judee Algazi at Gluten-free A-Z Blog. It's an easy, colorful recipe for Spicy Cabbage Soup. Not only will you find this delightful vegan cabbage soup recipe at her blog, you'll find links to unstuffed cabbage rolls and cabbage and carrot slaw too.
Please take a moment to comment below. How often do you make dishes that feature cabbage? Would you like to reap the health and flavor benefits from savoring this nutrient-dense cruciferous vegetable more often?
Do you have a recipe you love that features cabbage? Please let us know about it in the comments section below.Did you know cabbage was so healthy? Please comment below.If you like what you see, please share the love on social media. All that I ask is that you credit me for the post and link back to it.💖
After you finish commenting here, please drop by the other blogs to respond to them. We would certainly appreciate hearing from you. 💖
