Introducing the appeal of cabbage, a versatile vegetable that can be enjoyed from winter to spring, and recipes that use it!

Along with onions and carrots, cabbage is an essential part of our diet. What is the appeal and history of this vegetable that has been loved all over the world since ancient times? In this article, we will introduce the various types of cabbage, their seasonal seasons, their nutritious content, and delicious ways to eat it

About cabbage

Along with onions and carrots, cabbage is always found in the vegetable drawer of most households. It has a long history of cultivation and is popular all over the world. In this article, we will introduce the different types of cabbage, their seasons, nutritional value, and recommended ways to eat them

Cabbage is a staple vegetable in households, alongside onions and carrots. It has a long history, having been eaten in ancient Greece and Rome. It wasn't until the end of the Edo period that the leaves began to take on the tightly rolled shape we see today, and it was after that that head-forming cabbage was introduced to Japan. There are many different types of cabbage, including winter cabbage, summer highland cabbage, and crepe cabbage. Brussels sprouts are also enjoyed as an unusual variety, with buds at the base of the leaves forming a head

Types and Seasons

Winter cabbage is available all year round, but is especially in season during the winter. New cabbage can be enjoyed in the spring, purple cabbage is available almost year-round, and Brussels sprouts are in season during the winter. Each cabbage has a richer flavor during its season

Nutritional Value and Characteristics

Cabbage is one of the light-colored vegetables and is rich in vitamin C. Vitamin C boosts the immune system and is effective in preventing colds. The dark green outer leaves of new cabbage also contain a lot of carotene. Carotene is converted into vitamin A in the body and helps maintain eyesight and healthy skin. Another nutrient characteristic of cabbage is vitamin U, which strengthens the stomach and intestines. To make the most of these nutrients, careful attention must be paid to cooking methods

Recommended way to eat it

Cabbage with mustard dressing

Ingredients (4 servings, approximately 340kcal/person)

• 1 cabbage
• Mustard dressing
  • 4 tablespoons vinegar
  • 1/4 cup salad oil
  • Salt...a little over 1 teaspoon
  • Pepper...a little
  • 1 tablespoon whole grain mustard

How to make it

1. Peel the cabbage one by one, remove the thick part of the stem, shred it and put it in water. After draining the water, put it in a colander and drain well
2. Make the mustard dressing. Put the vinegar, salt, and pepper in a bowl and mix well with a whisk. Add the whole grain mustard and mix again, then gradually add the salad oil and mix until smooth
3. Just before serving, mix the cabbage with the dressing in step ② and serve in a bowl

Salted cabbage and carrot salad

Ingredients (4 servings, approximately 100kcal/person)

• Cabbage...300g
• Carrots...80g
• Red peppers...2 stalks
• Salt, salad oil, sugar, vinegar

How to make it

1. Cut the cabbage into 5cm cubes and cut the carrots into 5cm long strips
2. Soak the red chili peppers in warm water and remove the seeds
3. Sprinkle 1 tablespoon of salt over the cabbage and carrots, mix, and leave for 15 minutes to soften. Then squeeze out the excess water and place in a bowl
4. Heat 1 tablespoon of salad oil in a pot and fry ②, then add 5 tablespoons of sugar and 4 tablespoons of vinegar and bring to a boil. While still hot, pour over ③ and mix well to allow the flavors to blend

Soy sauce flavored Japanese cabbage rolls

Ingredients (4 servings, approximately 390kcal/person)

• 1 cabbage
• Mixed ground meat...400g
• Onion (chopped)...80g
• Kanpyo (rehydrated)...8 pieces, about 5cm long
• Dashi...2 cups
• Salt, pepper, flour, sake, mirin, sugar, soy sauce

How to make it

1. Remove the core of the cabbage and place it in salted water. Boil it, remove 16 outer leaves, cut off the stems and arrange them in a pot. Sprinkle 1 teaspoon of salt and a little pepper on top
2. Soak breadcrumbs in 4 tablespoons of water
3. Add 1 teaspoon each of salt and flour, a little pepper, the breadcrumbs from step 2, and the onion to the minced meat, mix well, and divide into 8 equal portions
4. Combine the cabbage pieces and spread them out, then wrap the minced meat (step 3). Tie them tightly with kanpyo. Squeeze out all the water and place the cabbage in a pan with the stems
5. Add dashi, 1 tablespoon each of sake, mirin, and sugar, and 2 tablespoons of soy sauce, cover with a paper lid, and simmer over low heat for 40 minutes

summary

Cabbage is a vegetable that comes in a wide variety of varieties and is available in different seasons. Its nutritional value is also appealing, and it can be enjoyed in a variety of dishes. Make delicious dishes that take advantage of cabbage's unique flavor and nutrients

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.