Ingredient SpotLight

J. Sinclair
A member of the Brassica family, cabbage is related to kale, broccoli and cauliflower. Botanical evidence suggests that cabbage has been cultivated for more than 4,000 years, originating in Turkey and Greece.

Sturdy, abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. However, it is at its best during the late autumn and winter months when it is in season.

So what's to be made with cabbage? Well, look beyond gloppy cole slaw and to these creative options instead!

Curried Cabbage

  • 3 T. oil
  • 1 T. cumin seed
  • 1 lb. cabbage -- finely shredded
  • 8 oz. carrots -- diced
  • 1 T. ground coriander
  • 1 tsp. chili powder -- or to taste
  • 1 tsp. salt
  • 1 can chopped tomatoes -- (8 oz - 14oz)

Heat the oil in a large pan, add the cumin seeds and fry till they crackle.

Carefully add the cabbage and carrots. Reduce the heat and add the ground coriander, chili powder and salt and mix well.

Stir in the tomatoes.

Cover and cook over a low heat for about 30-45 minutes, stirring frequently until almost dry. Sprinkle with the fresh coriander leaves and serve.

  • Yields: 4 servings
  • Preparation Time: 1 hour

Curried Slaw with Fruit and Pistachios

  • 1/2 c. orange juice
  • 1/2 c. nonfat plain yogurt
  • 2 T. low-fat mayonnaise
  • 1 tsp. grated orange zest
  • 1 T. chopped fresh mint
  • 1 tsp. curry powder
  • 1/2 tsp. salt or to taste
  • 4 c. finely shredded green cabbage
  • 1/4 c. thinly sliced red onions
  • 1/4 c. halved red grapes
  • 3/4 c. peeled, diced apples
  • 1 tsp. lemon juice
  • 1/4 c. dry roasted, salted pistachios
  • Salt and pepper

For dressing, bring orange juice to boil in a small saucepan. Reduce heat to med. Cook for 20 min., or until reduced to 2 tbsp. Remove from heat. Cool.

In small bowl, whisk 1 1/2 tsp. orange juice with yogurt, mayonnaise, orange zest, mint, curry powder and salt. (Reserve remaining orange juice for another use.)

For salad, combine cabbage, red onions, grapes, apples, lemon juice and pistachios in large bowl. Add dressing. Toss to coat. Season with salt and pepper to taste. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 30 minutes

German Sausage Chowder

  • 1 lb. cooked bratwurst or knackwurst -- cut into chunks
  • 2 medium potatoes -- peeled and coarsely diced
  • 1/2 c. onion -- chopped
  • 4 c. cabbage -- shredded
  • 1 can whole kernel corn (optional)
  • 3 c. milk
  • 3 T. all-purpose flour
  • 1 c. shredded aged Swiss cheese

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper.

Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.

Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender.

Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup.

Cook and stir till thickened and bubbly.

Stir in cheese till melted.

  • Yields: 4 servings
  • Preparation Time: 1 hour