Cabbage is a humble vegetable that really shines at this time of year. You can purchase locally or sa国际传媒-grown cabbages in pristine condition. October, with its shorter days and cooler nights, is the perfect time to turn it into something wonderfully savoury to eat.According to the New Food Lover鈥檚 Companion, the word cabbage is a derivation of the French word caboche, a colloquial term meaning head. The head-shaped types of cabbage are what I鈥檒l be writing about and offering recipes for today.The most widely grown type of this cabbage is green cabbage 鈥� not surprising, considering its culinary flexibility. You can use it in salads, soups and braised dishes 鈥� or simply cut it into wedges, steam them, top with melted butter and serve as a side dish. Green cabbage can also be turned into sauerkraut, and its leaves can be blanched, stuffed, rolled, sauced and baked in a casserole until bubbly and delicious.Another commonly available type is red cabbage, which looks like its green brethren, only with a purplish-red hue. It, too, can be used in salads, such as today鈥檚 recipe for tangy coleslaw. Another popular option for red cabbage is to slice it, slowly braise it and serve it as a side dish with such things as roast pork or sausages. When braising red cabbage, an acidic ingredient such as vinegar is added to help prevent that attractive purplish-red colour from turning to an unappealing blue-grey.Both green and red cabbage have a mildly peppery flavour that I find, if the product is very fresh, can have a slightly sweet taste. Both also have smooth, tightly packed leaves, characteristics you鈥檒l not find in another type of head-shaped cabbage.That variety is the more squat-looking, milder-tasting savoy cabbage, which has crinkly leaves that are not as tightly wound as red or green cabbage. Because of that trait, savoy cabbage leaves can be easily removed, making them great for stuffing and turning into cabbage rolls. Savoy cabbage can be also used in salads and other hot dishes, such as soups, stir-fries or today鈥檚 pasta recipe. When purchasing any of the three types of cabbage described above, choose well-shaped heads that feel heavy for their size and have fresh, crisp-looking leaves. Because its leaves aren鈥檛 as tightly wound, savoy cabbage won鈥檛 feel as heavy as a green or red cabbage.Store a whole head of cabbage in a plastic bag in your refrigerator crisper. If it鈥檚 in good condition, it will keep a week or more. Once cut, cabbage deteriorates fairly quickly and should be used within a few days.According to the sa国际传媒 Agriculture website, agf.gov.bc.ca, cabbage belongs to a class of vegetables called brassica, also known as cruciferous vegetables because their flowers are cross-shaped. Other members in what鈥檚 often called the 鈥渃abbage family鈥� include brussels sprouts, broccoli and kale. That website says medical researchers are finding that vegetables in this family contain compounds that assist in preventing several types of cancer. Cabbage is also an excellent source of minerals, vitamin A and C and B vitamins, other good reasons to purchase a head or two.
Eric Akis is the author of the best-selling Everyone Can Cook series of cookbooks. His columns appear in the Life section Wednesday and Sunday. Cabbage Soup with QuinoaThis hearty, thick cabbage soup is flecked with nutritious quinoa and a mix of other vegetables. Served bowls of it with hearty bread and call it lunch or dinner.Preparation time: 15 minutesCooking time: About 25 minutes Makes: 6 to 8 servings
2 Tbsp. olive oil1/2 small onion, diced1 medium celery rib, diced1 small carrot, diced1 large garlic clove, minced5 1/2 cups chicken or vegetable stock3 cups chopped green cabbage1 (14 oz.) can diced tomatoes1 tsp dried oregano1 tsp ground cumin1/4 tsp paprika1/8 tsp cayenne pepper1/3 cup quinoan salt and freshly ground black pepper to taste1 to 2 Tbsp chopped fresh parsleyPlace the oil in a large pot set over medium heat. Add the onion, celery, carrot and garlic and cook 3 to 4 minutes to soften. Add the stock, cabbage, tomatoes, oregano, cumin, paprika and cayenne and bring to a slow simmer. Stir in the quinoa. Simmer soup 15 to 18 minutes, or until the cabbage and quinoa are tender. Taste the soup and season with salt and pepper. Stir in the parsley and serve.
Oven Barbecue Chicken with Apple Buttermilk Coleslaw Barbecue-spiced and sauced chicken served with tangy coleslaw would make a fine meal to serve while watching the football game.
Preparation time: 25 minutesCooking time: 45 to 50 minutes Makes: 4 servings
For the coleslaw1 tsp lemon juice1 medium green apple 2 cups thinly shredded red cabbage (about 1/2 small head)1/3 cup grated carrot1/3 cup diced celery2 green onions, thinly sliced1/4 cup buttermilk1/4 cup mayonnaise1 tsp granulated sugar2 tsp whole grain Dijon mustardn a few splashes hot pepper sauce, such as Tabascon salt and freshly ground black pepper to tastePlace lemon juice in a medium to large bowl. Core the apple, cut into small cubes, set in the bowl and toss to coat with the lemon juice. Add the cabbage, carrot, celery and green onion to the bowl. Make dressing by combining the buttermilk, mayonnaise, sugar, mustard, hot sauce, salt and pepper in a small bowl. Drizzle the dressing over the cabbage mixture and toss to combine. For crisp coleslaw, served it soon after dressing it.
For the chicken8 chicken thighs2 Tbsp olive oil1 tsp ground cumin1 tsp ground chili powder1/2 tsp oregano 1/4 tsp paprika1/8 tsp cayenne pepper n salt and freshly ground black pepper to taste1/3 cup barbecue sauce, or to tastePreheat the oven to 375 F. Line a baking sheet with parchment paper. Trim loose skin from the chicken thighs. Set thighs skin side up on the baking sheet. Combine oil, cumin, chili powder, oregano, paprika and cayenne in a small bowl. Brush some of the mixture on top of each chicken thigh. Season the chicken with salt and pepper. Bake the chicken 40 minutes. Brush each thigh with some barbecue sauce and bake 5 to 10 minutes more, or until cooked through. Serve chicken with the coleslaw.
