The list of cabbage varieties is long. All of them go back to 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 back on everyone’s lips. No wonder, as cabbage not only scores points with its variety of taste, but also with its many valuable ingredients. We think that's reason enough to serve cabbage more often.
What delicious cabbage recipes can I make?
Try these easy cabbage recipes: Irish stew with white cabbage, lamb goulash and potatoes, or pasta with Brussels sprouts, whole grain spaghetti and Gorgonzola sauce. Season cabbage dishes with caraway, coriander, cardamom or ginger to prevent flatulence.
Irish Stew
This hearty stew is perfect as a filling winter dish. You can get lamb goulash in many supermarkets or alternatively at the Turkish restaurant around the corner.
Ingredients for 4 servings:
- 600 g white cabbage, cut into rough pieces
- 500 g lamb goulash
- 500 g potatoes
- 250 g carrots
- 1 diced onion
- 60 g oil
- 500 g water
- 1 tsp broth
- 3 tsp caraway
- S alt and pepper to taste
Preparation:
- Sauté the onion with the oil until translucent.
- Add the meat and fry until seared.
- Deglaze with water in which you have dissolved the broth.
- Add white cabbage and carrots, season with caraway, s alt and pepper.
- Let everything simmer gently for about an hour.
- In the meantime, peel the potatoes and cut them into bite-sized pieces.
- Add the potatoes to 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 whole wheat pasta goes wonderfully with the delicate aroma of the Brussels sprouts.
Ingredients for 4 people:
- 400 g Brussels sprouts
- 400 g wholemeal spaghetti
- 200 g cooking cream
- 50 g Parmesan
- 150 g Gorgonzola
- ½ bunch of curly parsley
- 1 tbsp lemon juice
- S alt and pepper
Preparation:
- Wash the Brussels sprouts, remove the outer leaves, cut the stalk crosswise and cook in boiling s alted water for about 10 minutes.
- Cook pasta according to package instructions until al dente.
- Wash, dry and finely chop the parsley.
- Grate Parmesan into shavings, crumble Gorgonzola.
- Bring the cream and broth to the boil, add Gorgonzola and parsley.
- Simmer over medium heat, stirring constantly, until the sauce becomes creamy.
- Season with lemon juice, s alt and pepper.
- Arrange the pasta on deep plates. Spread the Brussels sprouts on top and drizzle with the sauce. Garnish with parmesan shavings.
Tip
Cabbage contains a lot of fiber, which is not completely broken down when chewed and in the small intestine. The colon bacteria are happy about this, feeding on them and producing gases that escape as flatulence and can cause abdominal pain. If you season classic cabbage dishes with caraway, coriander, cardamom or ginger, you can counteract these consequences a little.
