The list of cabbage varieties is long. They all go back to the wild cabbage, which only grows in one place in Germany: far off the coast on the rocks of Heligoland. Once labeled as "poor man's food", the aromatic vegetable is on everyone's lips again. No wonder, since cabbage not only scores with its variety of taste, but also with the many valuable ingredients. We think this is reason enough to put cabbage on the table more often.
A hearty stew with cabbage drives the cold out of your bones
Irish stew
This hearty stew is perfect as a filling winter dish. You can get lamb goulash in many supermarkets or alternatively at the Turks around the corner.
Ingredients for 4 servings:
- 600 g white cabbage, cut into large pieces
- 500 g lamb goulash
- 500 grams of potatoes
- 250 grams of carrots
- 1 diced onion
- 60 grams of oil
- 500 grams of water
- 1 tsp broth
- 3 tsp cumin
- salt and pepper to taste
Preparation:
- Sauté the onion in the oil until translucent.
- Add the meat and sear.
- Deglaze with the water you dissolved the broth in.
- Add cabbage and carrots, season with cumin, salt and pepper.
- Let everything simmer gently for about an hour.
- Meanwhile, peel the potatoes and cut into bite-sized pieces.
- Put the potatoes in the stew and cook for about 15 minutes.
- Taste again and serve.
Pasta with Brussels sprouts
This recipe is perfect for quick cooking. The slightly nutty taste of the wholemeal pasta goes perfectly with the fine aroma of the Brussels sprouts.
Ingredients for 4 persons:
- 400 grams of Brussels sprouts
- 400 g whole grain spaghetti
- 200 g cooking cream
- 50g Parmesan
- 150g Gorgonzola
- ½ bunch of curly parsley
- 1 tbsp lemon juice
- salt and pepper
Preparation:
- Wash the Brussels sprouts, remove the outer leaves, cut the stalk crosswise and cook in boiling salted water for about 10 minutes.
- Cook noodles according to package directions until al dente.
- Wash, dry and finely chop the parsley.
- Shave the parmesan and crumble the gorgonzola.
- Bring the cream and broth to the boil, add the gorgonzola and parsley.
- Simmer over medium-high heat, stirring constantly, until the sauce thickens.
- Season with lemon juice, salt and pepper.
- Arrange the pasta on deep plates. Scatter the Brussels sprouts on top and drizzle with the sauce. Garnish with parmesan shavings.
tips
Cabbage is very high in fiber, which is not fully broken down during chewing and in the small intestine. The bacteria in the large intestine are happy about this, which feed on them and produce gases that escape as bloating and can cause abdominal pain. If you season classic cabbage dishes with caraway, coriander, cardamom or ginger, you can counteract these effects a little.