Cabbage is a popular, low cost vegetable that keeps well. Cabbage is a good
source of vitamin C and fiber, and is a good anti-cancer food. Try to include
cabbage in your diet at least once or twice a week.
Choose solid, heavy heads with no more than three or four loose outer
leaves. Store the whole head in an untied plastic bag in the refrigerator
crisper. An uncut head will keep for at least two weeks.
Once the head is cut, cover the cut surface tightly with plastic wrap.
Use the rest within three or four days. Rubbing the cut surface with lemon
juice will keep it from turning brown.
To reduce cabbage odor when cooking, put a celery rib or several lemon
wedges in the pan.
|| Skillet Cabbage
4-6 bacon slices
1/2 cup minced onion
1 medium cabbage, shredded
2 teaspoons salt
In a large skillet over medium heat, fry bacon and onions. Cook
until onions are tender and bacon is crispy, about 5 minutes. Add
remaining ingredients. Cook, stirring occasionally, until cabbage
is tender, about 10 minutes.
|| Hot Fruited Cabbage
2 apples, chopped
1 onion, chopped
2 tablespoons margarine
1/2 medium cabbage, chopped
1 cup water
1/3 cup brown sugar
1/2 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon margarine
Slowly cook apple and onion in 2 tablespoons margarine for 10
minutes. Add cabbage and water. Cover and steam for 20 minutes or
until tender. Stir in the brown sugar and vinegar. Just before serving,
add 1 tablespoon margarine and salt and pepper.
|| Unstuffed Cabbage
1 pound ground beef
1 cup chopped onion
1 small head cabbage, shredded (about 1 pound)
1 can (28 ounce) Mexican-style tomatoes with liquid
1 tablespoon brown sugar
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice, 4-6 cups
In a heavy pan, brown the beef and onion. Drain the fat. Stir
in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender.
Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10
minutes more, stirring occasionally. Serve over rice.
|| Light Cabbage Slaw
3 cups chopped cabbage
2 large carrots, chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
1 medium dill pickle, chopped
6-8 tablespoons light Italian salad dressing
In a bowl, toss first five ingredients. Add enough salad dressing
|| Cabbage-Potato Dish
2 cups shredded cabbage
2 tablespoons water
1/4 cup grated raw potato
1 1/2 teaspoons margarine
Pinch salt and pepper
1 teaspoon vinegar
In a small saucepan, cook cabbage in water until tender, stirring
occasionally; drain. Add the rest of ingredients. Cook and stir
over low heat for 5 minutes.
Prepared by Linda Eilks, Nutrition and Wellness Educator,
University of Illinois Extension.
New Features | Home
Care | Wellness | Consumer
Economics | Foods & Nutrition