Saturday, November 08, 2008

Pickled Cabbage

Wiffy from Noob Cook is hosting Weekend Herb Blogging and after the excitement of last week, I've decided to keep things rather simple. I found exactly what I'd been looking for in the form of this lovely baby Cabbage

baby cabbage© by Haalo

Cabbage probably isn't the most loved vegetable in the word for some obvious aromatic reasons but I'm sure even the most hardened cabbageophobes wouldn't be able to resist its baby form.

These little cabbages range in size between an orange and a grapefruit and being young, the leaves are sweeter and more tender than their adult form. The best part is that buying it whole rather than buying a quarter of a regular cabbage you maintain all its nutrients. Once cabbage is cut it starts to lose Vitamin C.

Nutrionally, Cabbage contains Vitamins A, B1, B2, B3, B6, C, E and K as well as Folate and Panthothenic Acid. You'll also find Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sodium and Zinc.

As a cruciferous vegetable, it has been linked as aiding cardiovascular health and for women, there are possible benefits in lowering the risk of breast cancers.

The dish I'm making today is a favourite on the meze platter at The Press Club. The recipe comes from owner/chef George Calombaris and if you are looking for a cookbook that brings new life to classic Greek dishes then you should hunt out The Press Club cookbook.

A dish of pickled cabbage doesn't sound too interesting but believe me it is. The cabbage is marinated overnight in a mix of honey (use Attiki Greek honey for a more authentic result), vinegar and olive oil and served in its brine with a little garnish of chopped coriander.

pickled cabbage© by Haalo

Pickled Cabbage

1 baby cabbage (or ½ regular cabbage)
¼ cup honey
¾ cup vinegar
¼ cup olive oil
coriander leaves, chopped

Rip the leaves into odd sized pieces and steam until just tender. Let the leaves cool completely before proceeding.

Place the honey, vinegar and olive oil into a bowl and whisk until combined.

Place the cold leaves into a non-reactive container and pour over the brine - make sure the cabbage is completely covered. Seal and place in the fridge to marinate overnight.

When ready to serve, stir through a generous amount of chopped coriander leaves and spoon out into a serving bowl - make sure you include the brine.

pickled cabbage© by Haalo


It's quite a refreshing mix - the hint of sweetness from the honey combines with the tart vinegar, perfect for the warmer weather.




Weekend Herb Blogging is now housed from this site and for further information on this event, please check out the following posts:

General Information
The Rules
Who's Hosting
Year Four Archives

7 comments:

  1. I love cabbage and this sounds very interesting (and tasty!) Also very jealous that you're talking about "warmer weather!"

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  2. woah, I didn't know there are baby cabbages around... they look so cute and just the right size for my household because I'm cooking for only two most of the time. Pickling the cabbages is such a unique and delicious way to prepare them. Thank you for your wonderful whb entry! =)

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  3. well, had the cabbage, had the (Attiki!) honey, had no excuse not to make it! It's marinating:)

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  4. Thanks Kalyn - i'd gladly swap the warmer weather for cold!

    Thanks Wiffy - they are the cutest things!

    I hope you enjoy it Heart - the Attiki honey is just so good.

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  5. had it with gammon for lunch today, mmm! I was thinking, honeygar might be good for this recipe

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  6. I can't say I've spent much time with baby cabbage, but in high school, when I ran track, many of us would bring a head of cabbage along to meets: we'd rip off a section & munch away. I forget who told us it would be helpful, but I consumed a heck of a lot of it back then.

    I still prefer it that way; just slice off a chunk, and I'm happy!

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  7. Sounds like a good idea Heart!

    You could chomp into these baby cabbages like apples!

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