Cabbage, Many Textures, Many Ways to Prepare
Marty Martindale

Cabbage can be pickled, fermented for dishes such as sauerkraut, stewed, steamed, cabbagebraised, sautéed or eaten raw. The general cabbage family includes the non-crinkly-leaved common green cabbage, dark red, long-leaved bok choy and the tiny Brussels sprouts. Crinkly-leaved cabbages are Savoy and longer-leaved Napa. This article will concentrate on ways prepare regular or savoy green cabbage.

Cabbage’s variety of preparation textures.

Raw, sharp-flavored, crunchy

Crisp when quickly stir fried

Tender and sweeter when cooked a long period


Different nationalities tended to adapt cabbage differently.

The Dutch pickled it as sauerkraut used a lot on sailing vessels

The Germans adopted it mightly and became known as “Krauts.”

The English created their Bubble and Squeak

The Irish loved their Colcannon

North Americans heavily adopted cole slow and many other dishes.

The ancient Celtic are credited with introducing wild cabbage to Europe as early as 600 B.C.E., where the ancient Greeks and Romans honored it for its health benefits. Cultivated cabbage spread soon over all of Europe. During the 16th century cabbage was being grown in the colonies, and by the 18th century, Australians began eating cabbage.

Cabbage is a good source of vitamins K, C, B and A. Raw, or cabbage steamed for 5 minutes tends to retain more of its nutrients. Longer cooking tends to yield cabbage with less health benefits. Lightly-steamed cabbage is often found beneficial for those with intestinal disturbances.

When selecting regular green cabbage, go for the greenest. Make sure any browning or limpness is missing. Heaviness for its size denotes it has moisture and is not dried out.


  • Apple
  • Bell peppers
  • Carrots
  • Celery
  • Chili
  • Garlic
  • Ginger root
  • Mango
  • Nuts
  • Raisins
  • Red onion
  • Rice vinegar
  • Sesame seed/oil
  • Soy sauce
  • Steamed quickly, topped with olive oil and lemon


Below are recipes for using cabbage.

Marty Martindale
Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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