RECIPES FOR HEALTH
Winter Cabbage With a Mediterranean Flair
ANDREW SCRIVANI FOR THE NEW YORK TIMES
By MARTHA ROSE SHULMAN
January 31, 2014
One of the things I appreciate about this produce-limited time of year is that it forces me to devote a week of Recipes for Health to cabbage. I love this nutrient-dense cruciferous vegetable for many reasons: the way it sweetens as it cooks in the pan; the price per pound; the way it is comfortable in a soup or a pie, a stew, a gratin or a salad, a stir-fry or a timbale. Yet I sometimes forget to pay attention to cabbage. It can be overshadowed by other winter vegetables like kale, its more fashionable cousin.
The extraordinary health benefits of cabbage reside mainly in its abundant polyphenols and glucosinilates. These micronutrients are proving to have antioxidant and anti-inflammatory properties that help the body fight disease. Cabbage is also an excellent source of vitamin C and a good source of vitamin A.
I was all set to focus on recipes from Russia and Eastern Europe this week, and I did come up with some fabulous pirozhki, the classic Russian little oval pies. But as so often happens when I am exploring recipes and experimenting in my kitchen, I could not get away from the Mediterranean, where cabbage is also widely appreciated. So this week you will taste a delicious soup that is seasoned with Parmesan rinds, Italian bruschetta topped with pan-cooked cabbage, as well as a spicy Tunisian chakchoukah, a vegetable stew that is traditionally mainly peppers and tomatoes, but in this version features cabbage, peppers and tomatoes, with eggs poached right in the stew.
Winter Cabbage With a Mediterranean Flair
ANDREW SCRIVANI FOR THE NEW YORK TIMES
By MARTHA ROSE SHULMAN
January 31, 2014
One of the things I appreciate about this produce-limited time of year is that it forces me to devote a week of Recipes for Health to cabbage. I love this nutrient-dense cruciferous vegetable for many reasons: the way it sweetens as it cooks in the pan; the price per pound; the way it is comfortable in a soup or a pie, a stew, a gratin or a salad, a stir-fry or a timbale. Yet I sometimes forget to pay attention to cabbage. It can be overshadowed by other winter vegetables like kale, its more fashionable cousin.
The extraordinary health benefits of cabbage reside mainly in its abundant polyphenols and glucosinilates. These micronutrients are proving to have antioxidant and anti-inflammatory properties that help the body fight disease. Cabbage is also an excellent source of vitamin C and a good source of vitamin A.
I was all set to focus on recipes from Russia and Eastern Europe this week, and I did come up with some fabulous pirozhki, the classic Russian little oval pies. But as so often happens when I am exploring recipes and experimenting in my kitchen, I could not get away from the Mediterranean, where cabbage is also widely appreciated. So this week you will taste a delicious soup that is seasoned with Parmesan rinds, Italian bruschetta topped with pan-cooked cabbage, as well as a spicy Tunisian chakchoukah, a vegetable stew that is traditionally mainly peppers and tomatoes, but in this version features cabbage, peppers and tomatoes, with eggs poached right in the stew.
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