Thursday, June 30, 2011

Cabbage Goodness

Witamy!   We were at a farmers’ market the other day and I noticed that most of the veggie stands were selling cabbages.  Whether red or green, big or small, wrinkled or smooth, they all looked very fresh and quite appealing.  Then it struck me about how often I walk right by the cabbages in search of beans, carrots or other veggies.  But, whenever we prepare cabbage dishes at home (especially our Polish recipes) they’re delicious.

Cabbage in closeup
Did you know that cabbage just may be one of the world’s miracle foods?  From my research on the internet, I saw that cabbage is rich in fiber, Vitamin C and minerals such as magnesium, calcium, magnesium, and potassium. Experts claim it is good for the treatment of constipation, stomach ulcers, headache, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, and Alzheimer's disease.  That’s quite a list and I really can’t say how true those claims are, but I do know that cabbages are good eating! 

We have several lovely cabbage dishes in our book that have been getting great feedback (pages 18, 46, 57).  Here is a different recipe that combines Poles’ love for both cabbage and caraway.  Smacznego!

Savoy Cabbage with Caraway
1 ½ pounds of Savoy cabbage, sliced in ½ strips
1 teaspoon caraway seeds, more or less to taste
2 semi sweet apples, peeled & shredded (Gala is a good choice)
1 medium onion, chopped finely
2 tablespoons butter
1 ½ tablespoons flour
Salt & pepper to taste

Put the cabbage in a pot and add a half cup of boiling water.  Bring to a boil and cook uncovered for 3 minutes.  Cover and cook for an additional 15 minutes, adding just enough water if needed to prevent the cabbage from burning on the bottom.  Stir in the caraway seeds and apples; cook for another 10 minutes.  While the cabbage is cooking, sauté the onions in 1 tablespoon of butter until clear and just starting to turn color.   Add the rest of the butter and the flour.  Sauté till golden, stirring constantly.  Add the onions to the cabbage and bring to a boil.  Season with salt and pepper.  Serve with pork or a darker meat such as pot roast or duck.  Pair with a rich red wine such as a Tempranillo, Malbec or Cabernet Sauvignon. 
Serves 6

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