Introducing the appeal and recipes for cabbage, a versatile vegetable that can be enjoyed from winter to spring!
Along with onions and carrots, cabbage is an essential part of our dining table. What is the charm and history of this vegetable, which has been loved all over the world since ancient times? In this article, we will introduce a wide variety of cabbage, their seasonal season, their rich nutrition, and how to eat them deliciously.
table of contents [閉じる]
About cabbage
Cabbage is always lined up in the vegetable containers at home, along with onions and carrots. The cultivation history is long and has been popular all over the world. In this article, we will introduce the types of cabbage, seasonality, nutritional value, and recommended ways to eat it.
Cabbage is a staple vegetable in the home, along with onions and carrots. Its history is long and was already eaten in ancient Greece and Rome. It was not until the end of the Edo period that the leaves were firmly wrapped around them as they are now, and it was only after the introduction of head-shaped cabbage to Japan. There are a variety of types, including winter cabbage, highland cabbage that appears in the summer, and crepe cabbage. Brussels sprouts are also enjoyed as an unusual species of buds at the base of the leaves.
Types and season
Winter cabbage is available all year round, but it is especially seasonal in winter. New cabbage can be enjoyed in the spring, while purple cabbage is available almost throughout the year. Brussels sprouts are in season in winter. The flavor deepens even further during each season.
Nutritional value and characteristics
Cabbage is one of the light-colored vegetables and is rich in vitamin C. Vitamin C helps boost your immune system and is effective in preventing colds. The dark green outer leaves of the new cabbage are also rich in carotene. Carotene is converted into vitamin A in the body, and it helps maintain vision and skin health. Vitamin U, which has the effect of strengthening the stomach and intestines, is also a distinctive nutrient in cabbage. To make use of these nutrients, you need to be careful about cooking methods.
Recommended ways to eat
Mustard dressing cabbage
Ingredients (for 4 people, about 340kcal/person)
- Cabbage... 1 piece
- Mustard dressing
- Vinegar...4 tablespoons
- Salad oil...1/4 cup
- Salt... over 1 tsp
- Pepper... a little
- Grain mustard...1 tablespoon
How to make it
- Peel off the cabbage one by one, remove the thick part of the stem, chop it, and release it into the water. Once the water is gone, raise it into a colander and thoroughly drain it.
- Make mustard dressing. Put the vinegar, salt and pepper in a bowl and mix well with a whisk. Add the mustard grains and mix further, then add the salad oil little by little, mixing to make it smooth.
- Just before eating, mix the cabbage with the dressing in ② and serve in a bowl.
Salt-trained cabbage and carrot salad
Ingredients (for 4 people, about 100kcal/person)
- Cabbage...300g
- Carrot...80g
- Red Chicken... 2 bottles
- Salt, salad oil, sugar, vinegar
How to make it
- Cut the cabbage into 5cm squares and cut the carrots into strips of 5cm length.
- Soak the red pepper in lukewarm water and return it to remove the seeds.
- Sprinkle 1 tablespoon salt on the cabbage and carrots and mix, leave for 15 minutes to soften. Then squeeze the water out and place in a bowl.
- Heat 1 tablespoon of salad oil in a pot, fry ②, add 5 tablespoons of sugar and 4 tablespoons of vinegar and bring to a boil. While it's hot, pour it over ③ and mix well to allow the flavor to blend.
Japanese-style cabbage roll with soy sauce flavor
Ingredients (for 4 people, about 390kcal/person)
- Cabbage... 1 piece
- Mixed meat...400g
- Onion (chopped)...80g
- Kanpyo (return)... 8 pieces about 5cm long
- Bang...2 cups
- Salt, pepper, flour, alcohol, mirin, sugar, soy sauce
How to make it
- Hollow out the cabbage and soak it in salted water. Boil, remove 16 leaves from the outside, cut the stems and arrange them in a pan. Sprinkle 1 tsp salt and a little pepper on top.
- Soak the breadcrumbs in 4 tablespoons of water.
- To the minced meat, add 1 teaspoon each of salt and flour, a little pepper, ② breadcrumbs and onions, mix and mix, and divide into 8 equal parts.
- Combine the sizes of the cabbage and spread it and wrap the minced meat from ③. Tie tightly with a kanpyo. Squeeze the water thoroughly and arrange it on a pot with cabbage stems.
- Add 1 tablespoon each of sake, mirin, and sugar, and 2 tablespoons of soy sauce, cover with paper lid and simmer over low heat for 40 minutes.
summary
Cabbage is a vegetable that allows you to enjoy the seasonal variety and seasonal flavors. Its nutritional value is also attractive, and can be enjoyed in a variety of dishes. Make delicious dishes by making use of the unique flavor and nutrients of cabbage.
Introducing our special recipes for epi recipes
Related Articles
The appeal of spinach and how to use it
Introducing roasted pork made with pork shoulder loin!
Here's a guide to how to make bean paste that you should master before New Year!
Spring meat and potatoes! Introducing delicious ways to make this dish using new potatoes!
Shirataki: The appeal of traditional Japanese ingredients and how to use them
