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It’s Cabbage Yall!

 

We all have a past – we all have our stories – no matter how we may try to run away from them, they are there, deep in the annals of our history – they play a big part in who we are today !

Similarly, cabbage has a past, cabbage has several stories that left my jaw hitting the keyboard, stories that go way, way back in time – stories that led me to believe that cabbage is so much more than a healthy vegetable which is high in glutamine, vitamin A, vitamin C, Vitamin K, Potassium, Calcium, Iron and Quercetin (an antioxidant that is a natural antihistamine that is said to benefit allergy sufferers)!

Here are just a handful of these jaw-hitting-the-keyboard stories..

In China, scrolls dating back to 1000 BC mention white cabbage as a cure for baldness in men!

Before a night of indulging in wine and alcohol, Egyptian pharaohs ate large quantities of cabbage as they believed that cabbage would allow them to drink more without the ensuing side effects (which is probably what gave birth to the cabbage-and-vinegar-hangover remedy of today).

 

At the turn of the last century Cabbage was considered a money saving food-with only a 3 month growing period. Today it is one of the most nutritious vegetables, believed to posses anti-aging and anti-cancer properties.

Cabbage juice is said to relieve constipation. However, it can lead to flatulence as the juice breaks down putrefying matter in the intestines . On a more positive note, Cabbage leaves are considered ideal roughage  

Which bring me to this dish-with all it’s “roughage”:

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 For the longest time, the only way I would eat cabbage is if it had been cooked by my mom – she would throw in a smorgasbord of Sri Lankan spices, shredded coconut and some other unknown  items and voila – not just edible, but extremely palatable, cabbage! She would often try to explain her process to me, but I never could quite replicate her cabbage. After many EPIC failures, I came up with this winning concoction of spicy, tangy, cabbagy goodness!

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Cabbage Stew

Cabbage Stew

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 splashes olive oil
  • 1 onion chopped
  • 1 inch piece of ginger chopped
  • 6 garlic cloves chopped
  • 4 fresh pieces of turmeric chopped
  • 1 cabbage head chopped
  • 1 red bell pepper chopped
  • 1 can fire roasted tomatoes
  • 1 can black beans
  • 1/2 cup green peas
  • 2 teaspoons red chili in adobo sauce
  • 2 "splashes" of white wine vinegar
  • paprika
  • couple teaspoons parsley - dried or fresh
  • salt & pepper to taste
  • Nuts of your choice for crunch

Instructions

  1. Place a pan on a medium flame and coat it with the olive oil
  2. Sauté the onions, garlic, ginger and turmeric till the onion starts to turn a lovely golden brown
  3. Toss the cabbage and bell pepper in and let cook for a couple of minutes, stirring so the spices are distributed well.
  4. Add all the rest of the ingredients - fire roasted tomatoes, black beans, peas, adobo sauce, vinegar, paprika, parsley, salt and pepper and cover and cook for about 7-10 minutes so all the ingredients can mix well, top with nuts and dig in yall!

Notes

Enjoy with naan, crusty bread, cous cous, rice or quinoa!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Sowmya Dinavahi

Friday 25th of October 2013

I love cabbage.. I keep searching for different cabbage recipes... This looks so yummy !!

Shashi

Tuesday 29th of October 2013

I love cabbage too and I, too, am on the look out for cabbage dishes! My mom makes this Sri Lankan cabbage salad which has mostly finely shredded cabbage and coconut with green chillies - it is so good!

foodwanderings

Friday 11th of October 2013

Delicious looking cabbage stew. I am definitely bookmarking for midweek or weekend yummilicious side dish.

Shashi

Friday 11th of October 2013

Thank you! I sure hope you love it

Emily @Sinful Nutrition

Sunday 6th of October 2013

I love cabbage! Actually love is not enough, haha. I go through a head of cabbage in less than a week, just because i slice it raw and smother it in pb. Weird, i know but it's my favorite!

Shashi

Monday 7th of October 2013

Cabbage and PB!!!! Thanks lady - i would never have thought to combine the two! I always eat carrots, celery and broccoli with PB but never tried cabbage - weird is not always bad my friend :)

Bill

Sunday 6th of October 2013

Hi Shashi, I love cabbage and don't eat nearly enough of it. This recipe looks fantastic. Cabbage is not the most exciting vegetable by itself and this concoction is creative and I"m sure delicious!! Great post!

Shashi

Monday 7th of October 2013

Aww thanks so much Bill! Yup - this recipe has helped me up my cabbage intake :)

Stephanie R

Sunday 29th of September 2013

This looks so good. I LOVE cabbage, but to be honest I never know how to add it into recipes, this is perfect!

Shashi

Monday 30th of September 2013

Awwww-thanks so much Stephanie - I sure hope you like it as much as I did :)