Mainely Dish: Braised Cabbage
— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension
Cabbage is a vegetable I haven’t used much because I didn’t know how to cook it. I originally thought cabbage was similar to the lettuce family but I found out it is actually similar to brussels sprouts and broccoli. Cabbage is in season in Maine through the fall, winter, and into early spring. It comes in a variety of colors including red, purple, and green. In this Braised Cabbage recipe you can use a red or green cabbage, I chose to use a red cabbage because of how beautiful the color is. This is a vibrant side dish with a slightly sweet taste from the apples and brown sugar and pairs well with meat or poultry main dishes. Cabbage is a versatile vegetable that can be used in a variety of different dishes such as salads, soups, and slaws and has nutritional benefits. Cabbage is high in Vitamin C and Vitamin K. Vitamin C helps heal wounds and maintains healthy gums, skin and blood. Vitamin K helps the body clot blood, build strong bones, and keep the heart healthy. It is also a good source of fiber, which helps you stay full longer and maintains bowel function.
Not sure about braised cabbage? Try these other cabbage recipes:
Visit EFNEP’s recipe website for the Braised Cabbage recipe and recipe video.
- Braised Cabbage recipe (UMaine Extension)
- Bulletin #4182, Vegetables and Fruits for Health: Brussels Sprouts and Cabbage (UMaine Extension)
- Cabbage (University of Nebraska-Lincoln)
- Farm Fresh Cabbage (PDF, SNAP-Ed. Washington State University Extension)
- What’s In Season? (Maine Farmers’ Markets)