Cabb bbbb bitch – the winter power plant!
It is winter and what does our local food market have to offer?
Next to parsnips, carrots, beets and other crazy roots the one and only plant which can stand North European winters above the earth: CABBAGE!
Cabbage (Brassica oleracea or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts.
The Brassica family comes along in many forms and colors; green, purple, yellow, as roses, with curls, in dinosaur skin, leafy or folded and fermented as Sauerkraut.
They are praised for their health benefits, to mention some:
- Fiber: Brassica plants are a stomach’s best friends. They have an amazing amount of fiber.
- Antioxidants: For example Red cabbage. He is chock full of anthocyanins, a type of antioxidant commonly found in blue, purple, and red plants .
- Lowers cholesterol: Look to this superfood for a natural and effective cholesterol reducer. Brassica plants prevent bile from absorbing fat after a meal, which lowers the overall amount of cholesterol in the body .
- Glucosinolates: They contain sulfur-based compounds called glucosinolates that have anti-carcinogenic properties .
- Vitamin C: Brassica plants are a great source of Vitamin C. The fermented Sauerkraut used to be the most vital source of vitamins for sailors being a long time away from land.
Even though these plants grow naturally in front of our doors they have a hard time to become sexy and popular. Maybe just Kale made it into a bunch of kitchens!
Let us surprise you with some recipes. Than go and buy the awesome cabbbb bitch!
As a STARTER:
Italian Roasted Cabbage Wedges – GF + VEGAN (option)
This is a wonderful cabbage starter. And a perfect replacer for corn or potato chips as well!
- 1 medium green cabbage
- 1 medium purple cabbage
- 1/3 cup grass-fed butter, melted (or olive oil)
- 1 Tbs dried thyme
- 1 Tbs dried rosemary
- 1 Tbs dried sage
- salt and pepper to taste
- Preheat oven to 200 C.
- Peel the outer layers of the cabbage away and cut into 8 wedges each. Lay the cabbage into a baking dish and cover with the melted butter, thyme, rosemary, sage, salt and pepper.
Bake at 200 C for 45-60 minutes.
As a MAIN cabb-wrapp Dish
#1 – Cabbage Wraps with Spicy Peanut Dipping Sauce – Serves 4 – GF+Vegan
- 1 extra large Napa cabbage (also known as Chinese cabbage)
- 1 large red bell pepper
- 2 large carrots
- 2 medium cucumbers
- 1 package extra firm tofu (always choose Organic tofu if possible!)
- 1 bunch of cilantro
- 1/2 cup crunchy peanut butter
- 2 tablespoons sesame oil
- 1 1/2 tablespoons GF low sodium tamari
- 1 teaspoon honey
- 2 cloves crushed garlic
- 1 lime
- 1/4 teaspoon red pepper flakes- adjust to heat preference!
- coconut oil
- Thoroughly coat grill pan in coconut oil.
- Drain tofu, slice in half and press with cloth until dry, squeezing out as much moisture as possible.
- Grill tofu 5 minutes on each side or until crispy. Remove from heat and slice into strips.
- To create the peanut dipping sauce combine peanut butter, sesame oil, tamari, garlic, juice of 1 lime, honey, red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.
- To prepare vegetables use a julienne peeler, creating vegetable noodles out of carrots and cucumbers.
- De-seed and cut bell pepper into match sticks.
- Wash and chop cilantro.
- Rinse and dry cabbage leaves cutting off the majority of white stalk.
- Layer tofu, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up!
- Use peanut sauce or toothpicks to secure leaves if necessary.
#2 – Collard Green Wraps with Spicy Seed Crunch Rice – GF+Vegan
These are not your traditional lunchtime wrap. Loaded with antioxidants, Omega-3s, protein, fiber and healthy fat, Collard Green Wraps have the nutrition you need and the taste you crave. Perfect for a quick plant-based lunch.
- 1 bunch collard greens, aka non-curly kale
- 1-2 avocados
- Fresh salsa
- 1/2 cup hempseeds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 2 tsp chili powder
- Salt, as desired.
- ¼ red onion, thinly sliced
- ½-1 chili pepper, finely chopped
- 1/8 head purple cabbage, thinly sliced
- ½ bunch cilantro, chopped
- 1 lime, juiced
- 1 Tbsp virgin olive oil
- 1 cup brown rice or other grains
- In a food processor, combine hemp seeds, pumpkin seeds, sunflower seeds, chilli powder and salt. Process until a coarse grind.
- In a mixing bowl, combine red onion, chilli pepper, purple cabbage, cilantro, lime juice, oil and salt.
Build wraps as desired using avocado, salsa, brown rice, nut mixture and cabbage slaw.
As a DESSERT
Kale Blueberry Ice Cream – Raw +GF + LF +SF +Vegan
- 1 cup almond milk
- 2 large frozen bananas cut into pieces
- 2 large stalks of kale, deveined and chopped
- 1 cup fresh blueberries
- 2 dates, pitted
- 1 teaspoon vanilla extract
- Place the the almond milk and kale into your high speed blender and blend until the kale is blended in well with the milk. Then add all of the other ingredients and blend well until the mixture is like a thick smoothie.
- Pour the mixture in a plastic container or into a 9×13 dish if you want to serve it in the form. Then chill the mixture in the freezer for 2-3 hours until firm.
- Now the ice cream is ready to serve!
- This treat tastes best fresh, but can be stored in the freezer for a few days. You may have to let it sit for a while at room temperature before you can scoop it.