Eat 5 A Day for Good Health!
Nutritional and Other Information
About Cabbage from
the Barren County Farmers' Market




Eat 5 A Day for Good Health!

Cabbage has been cultivated for centuries and dates back to Greece in 600 B.C. Cabbage is a cool season vegetable grown in early spring and again in fall.

Varieties include green, red, and Chinese. Purple cabbage has higher levels of vitamin C while Chinese varieties have more vitamin A, calcium, iron and potassium.

This vegetable is eaten in more countries worldwide than any other vegetable. It was a staple in many European countries such as Germany. It was eaten so much there that the Germans were called "Krauts," which is the German word for cabbage.

Eat 5 A Day for Good Health!

Selecting a quality product

Pick heavy, solid heads with few, loose outer leaves. Donít purchase cabbage heads that have been cut because as soon as the head is cut, it begins to lose vitamin C and spoils quickly. Once you cut the cabbage at home, plan on using it as soon as possible.

Leave the outer leaves on until you use it. They will help protect the rest of the cabbage from drying out.

Tips on Storage

Donít wash cabbage prior to storage. It can be stored in the refrigerator with or without a plastic bag.

Tips on cooking

Be sure not to overcook cabbage, it can develop a strong smell and taste if you do.

Ways to use: Cole slaw
Sauerkraut
Sauteed or stir fried with other vegetables
Fresh red or purple cabbage is very attractive in a fresh salad




Recipes

Bean Stuffed Cabbage Rolls

1 Whole cabbage

SAUCE:

12 oz tomato sauce
6 oz tomato paste
1 cup onion , finely chopped
2 cloves garlic, crushed
2 tsp sugar
1 tsp oregano
1/2 tsp basil
1/4 tsp pepper

FILLING:

1 pound white beans, cooked
1 cup onion, finely chopped
1 cup rice, cooked
1 tsp oregano
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper

Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain.
To prepare sauce: combine all sauce ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes. To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.
To assemble: preheat oven to 350 degrees. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover tightly and bake 1 hour.




Cabbage Supper

1 lb smoked sausage, sliced
1 lg onion, chopped
3 stalkss celery, cut into 1 inch pieces
1 md cabbage, coarsely chopped
3 lg tomatoes, peeled and quartered
1 t Worcestershire sauce
1/4 t salt
1/8 t pepper
1/4 t hot sauce (opt)
4 slices bacon, cooked and crumbled

Cook sausage, onion and celery in a large dutch oven until sausage is browned. Drain. Add cabbage. Cover and cook over low heat 20 minutes. Add tomatoes and remaining ingredients except bacon, tossing gently; cook 3 minutes. Sprinkle with crumbled bacon.




Sauerkraut Hotdish

2 pounds any kind of pork
1 medium onion, sliced
water
1 can sauerkraut, drained
2 cans cream of mushroom soup
1 lb bag noodles, cooked

Combine pork and onion in medium saucepan. Add water to cover. Bring to boil and cook until pork is no longer pink. Cooking time will vary depending on kind of meat used. Remove meat and onion from pot and cool slightly. Reserve liquid. Set onions aside. Debone pork and cut meat into pieces. Mix sauerkraut with reserved pork, onions, soup and noodles. Gradually add liquid used to cook pork until mixture has consistency of heavy stew. Spoon into 2-quart baking dish. Bake at 350 degrees 30-45 minutes or until heated through.




Braised Baby Bok Choy

1 cup chicken broth
3 tbsp butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy. Makes 2 servings.

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