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Cabbage: A Perfect Match

Cabbage pairs well with a variety of root vegetables as well as meat, fish, chicken, pork, beans, tofu and tempeh. Discover some of our favorite cabbage recipes.

From the naturally diverse region of the Mediterranean, we’ve been graced with everything from olive trees to miniature donkeys, from Cleopatra to cabbage.

You heard it right! The fancy name for cabbage is Brassica Oleracea, which actually refers to all cruciferous plants, including broccoli, Brussels sprouts, kohlrabi, kale and cauliflower. Although seemingly different, they all share the same roots of the wild cabbage, which is native to the European Mediterranean.

Cabbage pairs perfectly with spices and herbs such as caraway, chives, tarragon, garlic, dill, celery seed, thyme and black pepper. It stands on its own or blends beautifully with root vegetables such as potatoes, sweet potatoes, carrots, onions, leeks, turnips, parsnips and rutabaga.

And cabbage isn’t choosy when it comes to proteins, equally complementing red meats, poultry, fish, pork, legumes, tofu and tempeh. Raw cabbage is slightly “spicy,” delicious and crunchy. Once sautéed, steamed, baked, boiled or braised, cabbage takes on a mellow, sweet flavor.

Our most cherished cabbage dishes include traditional coleslaw, corned beef and cabbage, stuffed cabbage leaves, cabbage soup, Korean pickled kimchi and German sauerkraut, but there are numerous other ways to chow down on cabbage. Here are some ideas:

Are you a fan of the ancient cabbage? Got a favorite recipe? I’d love to read your comments.

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