Vegetable of The Week RED CABBAGE

Medicinal properties

In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.

Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.

On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.

Red Cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.

One cup of chopped crimson will add about 50 milligrams of vitamin C, as well as doses of fiber, folate and potassium. Studies have also revealed that a high intake of cruciferous vegetables such as cabbage offers protection from some cancers.

Red cabbage has twice the vitamin C than green cabbage.

  Braised Red Cabbage

Ingredients

30ml/1oz olive oil

2 garlic cloves, sliced

1 banana shallot, sliced

50g/1¾oz streaky smoked bacon, chopped

¼ red cabbage, shredded

30ml/1fl oz red wine

1 tbsp red wine vinegar

1 tbsp brown sugar

100ml/3½fl oz hot vegetable stock

salt and freshly ground black pepper

Method

1. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and fry for 2-3 minutes to soften.

2. Add the streaky bacon and fry for 3-4 minutes, until golden.

3. Add the red cabbage and continue to cook for five minutes.

4. Add the red wine, vinegar and sugar. Bring to the boil, reduce the heat and simmer for 4-5 minutes, until the liquid volume is reduced by three quarters.

5. Add the stock and simmer for another five minutes, until the cabbage is cooked through.

6. Season, to taste, with salt and freshly ground black pepper and pour into a large warm bowl to serve.

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