Not a pleasant sounding name for a good stew. Maybe the cabbage word is the reason why many people dislike this veggie. But it is good for you. The following according to Wikipedia about cabbage (http://en.wikipedia.org/wiki/Cabbage): Cabbage is a good source of vitamin K, vitamin C and fiber. Cabbage is also an excellent source of manganese, vitamin B6 and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium. Studies suggest that it, as well as other cruciferous vegetables, may reduce the risk of some cancers, especially those in the colorectal group.
Cabbage is a source of indole-3-carbinol, a chemical that boosts DNA repair in cells and has been shown – in experiments using cell cultures and animal models – to block the growth of cancer cells. Research suggests that boiling these vegetables reduce their anti-carcinogenic properties. According to the same reference, cabbage has been used historically as a medicinal herb for a variety of purported health benefits. In Cato the Elder’s work, De Agri Cultura, he suggested that women could prevent diseases by bathing in urine obtained from those who had frequently eaten cabbage. The ancient Roman nobleman Pliny the Elder, described both culinary and medicinal properties of the vegetable, recommending it for drunkenness – both preventatively to counter the effects of alcohol, and to cure hangovers.
And furthermore, the leaves have been used to soothe sore feet and, when tied around the neck of children, to relieve croup. I often sounded like a barking seal when I had croup as a child, maybe my mom should have used this treatment instead of burning a little lamp in my room that gave off horrible fumes. What was that?
Well, now we know – eat your cabbage – it is good for you! This is my recipe for Cabbage Stew.
25o g smoked pork neck, diced (from Joostenberg Pork Butchery)
1 cabbage, sliced
1 large onion, sliced
2 garlic cloves, minced
4 medium potatoes, quartered
5 ml Harissa Paste (I use 10 ml because we love spicy food.)
250 ml dry white wine
A sprinkle of chicken spice (from Ina Paarman)
Salt and ground black pepper to taste
Fry the onion in olive oil until golden. Stir in the garlic. Add the pork and potatoes, stir and cook for 3 minutes. Add the cabbage, wine and Harissa Paste and cook until the cabbage and potatoes are soft. Remove the lid, season to suit your taste and cook until no liquid remains. I like to serve the stew with lemon zest.