Global Ways to Cook With Cabbage – One Green Planet

When you think of cabbage, which ethnic cuisine comes to mind? Cabbage is actually a staple of cooking all over the world. The unassuming, multi-layered vegetable is packed with nutrients including manganese, magnesium, potassium, riboflavin, thiamin, folate, vitamin A and vitamin B6. Cabbage is inexpensive and filling so it’s a good choice to always have on hand. Cabbage or Brassica oleracea is a relative to broccoli, cauliflower and Brussels sprouts. World production of cabbage is immense because it appears in almost every ethnic cuisine. Let’s take a trip around the world and see how different countries serve up the humble cabbage. You don’t even need a passport; just sit back and enjoy the ride.

1. Types of Cabbage

There are several types of cabbage. The most common is the smooth-leafed firm-headed green cabbage. Savoy cabbage, also known as curly cabbage, has ruffled lacy, deeply ridged leaves which are loosely layered and more tender. Napa cabbage, also called Chinese cabbage, has long, light green leaves and looks a bit like romaine lettuce. It has a mild, peppery flavor and is often used in stir-fries and to make kimchi. Though it looks different than the usual round heads of cabbage, bok choy, also known as Chinese white cabbage, pak choy and white mustard cabbage, is indeed a type of cabbage. Bok choy is tender, mild and sweet and available in mature and baby versions.

2. Colcannon

A traditional cabbage dish made in Ireland is colcannon. It is a simple dish of mashed potatoes mixed with boiled cabbage or kale and either bacon or ham. To make Colcannon: place 3 cups finely shredded green cabbage, 1 finely chopped onion, and ¼ cup water in a large pot and bring it to a boil. Reduce the heat, cover and simmer for 10 minutes until the cabbage is tender. Drain the cabbage and onions and then mix them into 4 cups of mashed potatoes. Add ¼ cup non-dairy milk and ¼ cup vegan butter. Season with kosher salt and black pepper. Garnish with fresh chopped parsley. Serve hot. For a Mexican twist on an Irish classic, make these Colcannon Quesadillas which are colorful and delicious.

3. Moo Shu Vegetables

Cabbage is used a lot in Chinese cooking. My favorite Chinese cabbage dish is Moo Shu Vegetables. It’s crunchy, spicy and sweet. Heat 2 Tbs. peanut oil in a large skillet or deep saucepan that has a cover. Add 2 minced cloves of garlic and 1 Tbs. fresh grated ginger and let cook until fragrant, about 2 minutes. Add 2 cups thinly sliced mushrooms and let cook until browned, about 6 minutes. Add 1 head of shredded savoy cabbage and let cook until it starts to get tender but crisp, about 5 minutes. Add 1 thinly sliced bell pepper and 2 small carrots cut into thin strips and cook about 2 minutes. Lastly, add 6 thinly sliced scallions and cook for about 2 minutes. Make the sauce by adding 3 Tbs. brown rice vinegar, 2 Tbs. each mirin, tamari and hoisin sauce and a few dashes of hot sauce, if desired. Cook for a few minutes to let the sauce thicken. Serve with lettuce cups or Chinese pancakes. Other Chinese dishes to try that use cabbage and bok choy include this Ginger Tofu and Cabbage Stir-Fry, Chinatown Sweet and Sour Bok Choy, Asian Ginger Tofu and Carrot Rice with Bok Choy, and Stir-Fried Crunchy Bengali Bok Choy

 4. Stuffed Cabbage

Stuffed cabbage is a traditional Eastern European dish. Variations of the recipe have been passed down for generations in countries such as Russia, Poland, Germany, Hungary and the Ukraine. In Jewish cuisine, it is known as holishkes or holipches while in Polish cuisine, it is called golabki. Different recipes have various spices and sauces but the basic recipe is similar. A filling of some type of meat is rolled into boiled cabbage leaves, covered in tomato sauce and cooked. These Polish Golabki have a cashew cream tomato sauce while these Vegan Holishkes have a spicier tomato sauce. Both are made with vegan “beef” crumbles.

5. Sauerkraut and Kimchi

Another Eastern European cabbage recipe we all know is sauerkraut. Learn How to Make Raw Sauerkraut.While we are on the topic of sauerkraut, let’s move from Germany to Korea where pickled cabbage gets a spicy kick with red peppers, onions, scallions, carrots, garlic and salt. Kimchi is considered a superfood with lots of probiotics and nutrients. Learn How to Make Kimchi at Home and then use it in salads, on sandwiches or all by itself.

6. Coleslaw

The most well-known use of cabbage in American cuisine is probably coleslaw. Slaws are crunchy, refreshing and colorful with tons of flavor. The classic coleslaw usually contains shredded green cabbage and carrots with a dressing made of mayonnaise and/or buttermilk. You can use an eggless mayo, either store-bought or homemade, or silken tofu to get that rich, creamy dressing. A simple recipe is to mix ½ cup vegan mayo, 2 Tbs. non-dairy milk, 3 Tbs. apple cider vinegar, 1-2 tsp. sugar (depending how sweet you like it) and salt and pepper to taste. Add the dressing to the shredded cabbage and carrots, toss to coat and refrigerate for a few hours before serving. This helps the cabbage to break down and become softer while the flavors marry and intensify. Serve this slaw on the side of your favorite veggie burgers. Other slaws to try are this Sweet Miso Slaw, Apple Slaw, and Sweet and Sour Slaw.  For more ideas, read How to Make Awesome Summer Slaws without Dairy.

7. Braised Cabbage

Braised cabbage or balukraut is a popular German side dish but you don’t have to wait for Oktoberfest to make it. It’s usually made with red cabbage and served with sausages. Make some of your favorite vegan sausages and then serve them with this Braised Red Cabbage with Apples and Beer or this Braised Red Cabbage with Beets.

8. Cabbage Noodles

Noodle bowls are more popular than ever. Cabbage is a great ingredient to add fiber, crunch and flavor to your next noodle bowl and it can even replace the noodles for a dish with less carbs. For a super-healthy dish that can be your side or main course, try this Sweet Potato, Red Cabbage and Kelp Noodle Bowl with Rich Miso Dressing. On those cold winter nights, a big bowl of Udon Noodle Soup with shredded cabbage will keep you warm and satisfied. Try this Street Pad Thai for a vegan version of the classic Thai street food that uses cabbage and other veggies.

Cabbage is a vegetable that doesn’t get enough appreciation but should definitely be at the top of everyone’s shopping list. Whether it’s the star of the dish or in the background as a tasty ingredient, cabbage has global appeal.

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