St. Patrick’s Day is this week and what better way to celebrate than by eating some super healthy cabbage? You could use any of the wonderful Field Roast Products, such as the Smoked Apple Sage Sausages, to replace the corned beef or prepare your own recipe using seitan. However, I prefer to eat my cabbage as a meal in itself because it is so wonderfully healthy, especially if you add fennel or caraway seeds into the mix.
Cabbage is an economical and versatile vegetable that can be found in any supermarket. Cabbage is rich in Vitamins A, C & K, high in fiber, and is known to have several cancer fighting properties. Its high glutamine content supposedly makes it one of the best natural remedies for stomach ulcers, and provides anti-inflammatory properties as well. Many people eat cabbage to lose weight since it is so low in calories. The lactic acid in cabbage is known to help relieve muscle soreness too. These are just a few of the many health benefits of cabbage.
Adding fennel or caraway seeds to your cabbage dish will make it taste delicious and will boost the nutritional value of your meal. These seeds are high in fiber, iron and calcium, and can work wonders on your digestive system too. Adding them to any of your meals is probably a great idea, and I always try to add fennel seeds to my stir-fries.
Here are two very simple cabbage recipes which would be so easy to add to your cooking routine. The first one is a Martha Stewart recipe which I found on Yummly. The second recipe is from Dr. Neal Barnard’s book Food For Life.
ROASTED CABBAGE WEDGES
From Martha Stewart
1 tablespoon extra-virgin olive oil (2 more tablespoons)
1 head green cabbage
1 teaspoon fennel or caraway seeds
Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch rounds, in a single layer on sheet and brush with 2 tablespoons oil.
Season with coarse salt and ground pepper and sprinkle with 1 teaspoon fennel or caraway seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
From Dr. Neal Barnard’s Food For Life
Serves 2 to 3
2 cups green cabbage, coarsely chopped
1/2 cup vegetable stock
Salt and fresh ground black pepper
Cook cabbage over medium heat in vegetable stock until it is just tender, about 5 minutes. Sprinkle with salt and pepper to taste, and caraway seeds if desired.
You may want to nix the cabbage recipes altogether and celebrate St. Paddy’s Day with some alcoholic beverages instead. I’m all for it, so have fun. Don’t forget to check Barnivore to make sure your beverages are vegan!
For More Green St. Patty’s Day Recipes:
Enjoy your day!