Chefs are touting the next gastronomic and nutritional hit that has replaced Brussels sprouts as the new “it” vegetable: cabbage.
If you scroll through culinary channels on social media, you’ll see countless clips of chefs around the world singing its praises for being a highly versatile vegetable that brilliantly takes on the flavors used to marinate and season. to cook.
Before you head to the grocery store for Memorial Day cooking essentials, consider adding the season’s most popular vegetable to your shopping list: cabbage.
When cooked on the grill, this leafy vegetable takes on what chefs and dietitians call a meaty texture and charred flavor, which can be enhanced with a wide variety of marinades and toppings.
But cabbage is not only trendy, but also has a heavy nutritional value.
It contains fiber, half your daily allowance of vitamin K, a third of your daily allowance of vitamin C and ten percent of your daily allowance of folic acid.
The leafy green also contains trace amounts of manganese, vitamin B6, calcium, potassium, vitamin A, iron and riboflavin.
When cooked on the grill, cabbage takes on what chefs and dietitians call a meaty texture and charred flavor, which can be enhanced with a wide variety of marinades and toppings
Cabbage contains fiber, half your daily vitamin K, a third of your daily vitamin C and ten percent of your daily folate
Cabbage belongs to the cruciferous family, along with broccoli, cauliflower, kale and kale.
They all contain cancer-fighting compounds and the power to control inflammation, reducing the risk of heart problems.
The trend is good news for farmers. The total amount of cabbage harvested in 2020 was 58,600 hectares, the estimated gross value per hectare of fresh market is $8,630 per hectare.
Seventy-eight percent of the nation’s cabbage is produced in just five states: California, Wisconsin, New York, Florida and Texas.
Cabbage can range in color from green to red and purple, and the leaves can be smooth or wrinkled.
According to ChefIQ: ‘Cabbage can sometimes get a bad reputation. This is mainly because, if overcooked, it can give off an unpleasant sulphurous odor.
“But when cooked properly, as in some of our favorite Smart Cooker recipes, this vegetable can add rich variety to your meals.”
In addition to reducing inflammation, cabbage contains heart-healthy anthocyanins, which belong to the flavinoid family.
In a 2013 study in the journal Circulation, which involved 93,600 women, researchers found that those with a higher intake of anthocyanin-rich foods had a lower risk of heart attack.
It can also lower levels of the fatty substance that can block arteries, called cholesterol.
Soluble fiber helps lower bad cholesterol by binding to the substance in the intestines and preventing it from being absorbed into the blood.
It’s worth noting that eating a lot of cruciferous vegetables can cause bloating and flatulence thanks to their high fiber content.
Dietitian and chef Laura Geraty told Axios that the vegetable is “very versatile,” calling it a “meaty vegetable that can be cut into a ‘steak’ as a main course.”
Grill and garnish, such as creamy labneh or sour lemon juice or herb. The most popular way to eat cabbage is coleslaw, a staple in cooking.
About two cups make a single serving and are relatively few calories, depending on how it is served.