6 good reasons to love the cabbage …the king of the season
– It is excellent for your health: It is the ancestor of the vegetable gardens, known for its medicinal properties in ancient times. It is rich in vitamin C, potassium, fiber, and sulfur, the latter an important anticarcinogenic. It is low in calories (24kcal / 100g).
– It is inexpensive: It weighs between 1 and 2 kgs and when grated, you can keep it in a cool place for up to two weeks. You can also cut it in two and only buy one half at the market.
– It comes in a wide variety: under the name of cabbage or white cabbage, (round head and smooth leaves) we include three varieties: white, green, or purple. They can all be eaten raw or cooked, unlike the kale or its cousins, the Milan green blistered or the small size Brussels sprouts that must be cooked.
– It is easy to prepare: cut it in two, remove the damaged leaves and the stalk and wash it. All you have to do now is to cut it with the robot Julienne cutting disc or with a large stainless steel knife.
– It is sociable: the cabbage has a lot of friends. Raw, it invites apples, the fennels, nuts, herbs, spices, the lemon. Cooked, both fried, braised, steamed or roasted, it perfectly marries pork and especially fish.
– It is unjustly decried: Two tricks to correct its bad image: add a piece of bread to the cooking water to reduce the sulfuric and unpleasant smell it gives out; to make it more digestible, blanch a few minutes before working on it. In addition, the fermentation, which gives a tasty sauerkraut.
Here is one suggestion on how to cook it:
Wok of cabbage and Haddock
Ingredients for 4 people :
¼ cabbage (white or red), 100gr of chickpeas, 1 large haddock fillet
50cl of water, 50cl of milk
2 tablespoons of sunflower oil
1 coffee spoon of coriander seeds, 1 tablespoon of cumin seeds
The juice of 1/2 lime, 2 tablespoons of soy sauce
3 fresh coriander stems
Salt to taste
Bring water and milk to a boil in a large saucepan, dip the haddock and poach it for about 8 minutes. Drain and process the flesh into large crumbs. Peel, wash and chop the cabbage. Blanch it in salted boiling water for 5 min, with a crust of bread. Meanwhile, cook the chickpeas and spices, stir with a clamp for 3 minutes. Add the haddock, soy sauce and lemon juice, stir again for 5 minutes, sprinkle with chopped coriander and serve immediately.
In cooperation with nutritionist Corine Chesne, David Bozec is the author of the book “Manger sainement!”, in French. Information under request.