The Cabbage Commitment revisited; Warm Cabbage, Mushroom and Walnut Salad

Cabbage is good for us.

Like other cruciferous vegetables (broccoli, cauliflower, Brussels sprouts) it’s chock-a-block with vitamins, minerals, anti-oxidants as well as cholesterol-lowering and cancer-fighting compounds.  (Read all the technical stuff at WHFoods)

The three main types of cabbage, red, white and green or Savoy are equally healthy.

And equally requiring of a commitment.

Cole slaw or cabbage salad in summer aside, most people have two problems with treating cabbage with the respect it deserves as a vegetable.

It’s big: how are we going to eat it all?

It’s big; what am I going to do with it all?

It may seem like it takes planning to use a whole cabbage, but, really, once you open your mind to it, the possibilities are endless.  Before you know it you’ll be picking one up every week!

Red and white cabbage are basically different colored versions of the same vegetable.

White cabbage is commonly used in vegetable soups (Minestrone) and ‘boiled dinners’ such as Corned Beef and Cabbage as well as the previously mentioned Cole Slaw.

You can also use it to make a Sausage and Cabbage Risotto

Or Stir-Fried Cabbage with Peanut Sauce

Or Pork Tenderloin with Sweet and Sour Cabbage

Red Cabbage has a very traditional, well-established role.  This recipe makes a lot but it uses the entire head and freezes well.

Green or Savoy cabbage is different from the other two.  It has a much looser head and thinner, crinkly leaves.  It cooks faster than either red or white, making it a perfect addition to stir-fries and skillet dinners.

Like Ground Beef and Savoy Cabbage Lo Mein

Or baked dishes like Fish Pie with Salmon and Smoked Salmon

It also works well in salads… Warm, winter salads.

Warm Savoy Cabbage, Walnut and Mushroom Salad

4oz (125gr) Savoy or green cabbage about 1/3 head
1/4 cup walnuts about 10
1 red onion
4oz (125gr) mushrooms
1 tbs Balsamic Vinegar
1 tbs soy sauce
2 tsp olive oil
2 tsp butter
2 tsp truffle oil    optional
Camembert, for garnish   optional

Cut onion into quarters, then slice. Trim and slice mushrooms. Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
Heat olive oil and butter in a medium skillet. Add onion and sauté over medium-high heat until starting to brown. Reduce heat, add mushrooms, walnuts and let cook until nicely browned, about 10 more minutes. Increase heat, add cabbage, soy sauce and vinegar and stir-fry until cabbage wilts. Drizzle with truffle oil (optional) and serve – with a wedge of Camembert if you have it.

Almost forgot – for all it’s health benefits and versatility….. cabbage is also cheap!