By: Suzanne Brett, RHN – Victoria, BC
Cabbage tops?! Say what?!
That’s right, get ready to discover the satisfyingly sweet and crisp flavour of these little spring gems. May is the time of year when almost everywhere, things have REALLY begun sprouting and growing. Cabbage is one of the first vegetables to be picked and has already started flowering. These pretty little buds are exceptional for our health this time of year and are really simple to cook up too!
Cabbage tops are so delicious. I’m quite obsessed with them right now, and am so happy to be writing this article to share my love for this scrumptious food. These tops are not bitter like some other dark leafy greens, but rather sweet instead.They cook up quite nice and easy. With a little butter and garlic, you have a delicious veggie side in 10 mins.
Not only are these little beauties delicious they are also good for you. Considering the fact that they are a flower, much like a sprout, they are a
highly enzymatic food, meaning they provide us with plenty of energy, energy that we all need more of at this time of year. When we’re recovering from the cold winter months and transitioning into the busier summer months.
Cabbage tops are a great spring cleansing food and a fantastically economical way of getting that second round out of your cabbage patch, if you have your own. Because cabbages themselves are a part of the cruciferous family, so are the tops, (obviously) making them a great source of much needed nutrients…these tops are chalk full of Vitamin K, Vitamin C, fibre, antioxidants and glutamine. Which means they’re helpful for supporting the cardiovascular system, the immune system, cancer heart disease, cancer and for beautifying the skin and cells.
For a quick side, follow my favourite Cabbage Top recipe here:
- 1 bunch cabbage tops (approx 20 stalks)
- 3-4 garlic scapes
- ½ a lemon’s juice
- 1 TBSP butter
- Wash cabbage tops and scapes in cool water until clean.
- Heat a large skillet on medium heat.
- Chop about 2-3 inches from the tops of the cabbage tops and discard.
- Chop the remainder into 3” lengths or keep whole , depending on your serving preference.
- Add butter to the skillet and melt.
- Chop scapes into desired size (I usually chop them into 2” chunks)
- Add the scapes to the pan tossing for aprox. 3 mins.
- Add the cabbage tops and toss in the butter and scapes for another 3mins.
- Add about 2 tbs of water and cover for 5 mins or until stems are tender and bright.
- Squeeze ½ a lemon’s juice over top and serve.
Enjoy as a side along with beans, fish or tempeh or with other veggies in a stir-fry. YUM!
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