Cabbage is one of the earliest known vegetables, having been consumed in China as early as 4,000 B.C. It is a leafy vegetable that belongs to the Brassica family, which also includes broccoli, cauliflower, and Brussels sprouts.
It comes in three different colors—green, red, and savoy—and can be steamed by itself, added to a salad or stir-fry, eaten raw or cooked, or topped over fish tacos.
Cabbage is an excellent addition to a healthy lifestyle since it offers fiber and other minerals like potassium and vitamin K. Its fiber and water content can aid in maintaining a healthy digestive system and preventing constipation.
Cabbage stew is One of Ghana and West Africa’s specialty dishes is cabbage stew.
This stew is incredibly good and soothing because it is made with cabbage and any type of protein. The stew can be served on its own or with rice, ampesi, or potatoes etc.
HOW TO PREPARE CABBAGE AND STORE IT
It will outlast fragile leafy greens if properly stored in a cool location like the refrigerator, basement, garage, or cellar.
Remove any wilting or straggly leaves before preparing. Wash the outer leaves first if the majority of the leaves are clean and undamaged, then cut off any bruised portions to minimize waste.
With a sharp paring knife, cut away the triangle-shaped core on either side of the sliced-in-half cabbage. To get rid of any filth, rinse.
CABBAGE TYPES AND WAYS TO USE RAW CABBAGE
- Various kinds, such as the following:
- Red Cucubes
- Ay sum
- Savoy cabbage with bok choy
- Napaki kale
- Cauliflower cannonball
- King cabbage in January
- Uses include cole slaw, tuna salad, tacos, cabbage soup, and cabbage juice.
RECIPE INGREDIENTS
- 1/2 medium-sized smoked salmon or tuna
- Sliced up cooked beef or gizzard OR CHICKEN
- A single medium-sized cabbage
- 1/10 cup vinegar
- 4 onions
- 7 whole tomatoes
- 2 teaspoons of Tomato paste,
- 1 inch long, ginger root
- 2 Garlic cloves
- 1 tablespoon rosemary
- 1/4 cup palm or vegetable oil
- Three teaspoons of ground pepper
- Salt
- A cube or granule of seasoning
- (Optional) Egg
DIRECTIONS FOR MAKING CABBAGE STEW
Use vinegar and water to wash cabbage. Take out whatever you don’t want.
Slice the cabbage into smaller pieces into a clean bowl using a cutting board or flat surface.
Set a pot on fire with medium heat. Add some salt to taste and then pour in the water. Add cabbage pieces and let it simmer.
Cook cabbage until it is tender. Use a colander to drain, then set aside.
One onion should be cleaned and chopped, as should fresh tomatoes.
Ginger, garlic, thyme, and one onion should be thoroughly blended.
Put oil in a pot and light it on fire. Add the onion pieces and simmer for 3 minutes, or until transparent.
Mixture should be poured in and simmered until thick. paste tomato, please.
Add cooked beef or gizzards and stir. the pepper. Prepare for 5 minutes.
Salmon should be cleaned, broken up, and added to the stew.
Salmon should be cleaned, broken up, and added to the stew. Cook the cabbage for 7 minutes after adding it. Adapt the seasoning and salt.
Serve cabbage together with any healthy cuisine.
