Cabbage (Provided photo — Yvona Fast)

What’s your favorite cabbage? And what’s your preferred way to eat this healthy, hardy vegetable?

Many Americans are only familiar with coleslaw at summer cookouts and boiled cabbage on St. Patrick’s Day. But in Europe and Asia, cabbage is a popular vegetable. In Asia, Oriental cabbages like Bok Choy and Napa are often used in stir-fries and curries. They’re sweeter, more tender, and milder in flavor than the large, round heads of European varieties. They’re delicate, cook quickly, and lack a strong odor when boiled. Because they’re easier to digest, they have fewer gaseous effects.

Europeans had three main cabbage varieties — red, green, and Savoy. In older days, cabbage was stored for the winter in root cellars, along with carrots, potatoes, parsnips, turnips and onions. European varieties are hardy and sweetened by frost; they can remain in the garden into late fall or early winter. In a root cellar, they can last into January or February. In European countries like Germany, Hungary, Poland, and Russia, cabbage is braised, sauteed, stuffed, stewed and simmered in a myriad of ways.

Cabbage is healthy! All cabbage varieties are high in fiber, low in carbs and calories, and fat free. They’re high in vitamin C, A and several B vitamins. Cabbage is an excellent source of potassium, and contains ample amounts of iron and calcium.

Like other members of the Cruciferae family (so called because its flowers are suggestive of a Greek cross) it contains anti-cancer compounds and can help lower cholesterol. Numerous studies have documented that isothiocyanates (the sulfur-containing compounds found in cabbage and other cruciferous vegetables) protect against many cancers, including colon, stomach, breast, prostate and lung. Cabbages also stimulate the immune system, improve circulation, lower cholesterol, and kill harmful bacteria.

I prefer to saut or stir-fry cabbage rather than boiling it. In Poland, Hungary and other Eastern European countries, Haluski, or noodles with cabbage, is a simple and delicious dish with bacon, onion, egg noodles and cabbage. In the Orient, cabbage is often part of stir-fries, with meat and other vegetables, seasoned with soy sauce.

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Simple Asian-Style Fried Cabbage

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Ingredients:

4 strips bacon

1 bunch scallions, or 1 onion (or both)

1 clove garlic and / or some chopped fresh ginger

1/2 head green cabbage

1 tablespoon tamari or soy sauce

Directions:

Cook bacon to render fat. When crisp, remove to drain on paper towels.

Prepare the vegetables. Chop cabbage coarsely and set aside. Peel and chop the onion. Remove root ends from scallions and slice.

Drain off some of the fat. Add the onion and cook about 5 minutes, then add coarsely chopped cabbage and garlic or ginger, if using. Stir-fry over low heat about 10 minutes, then add the scallions and continue stir-frying until everything is desired tenderness.

Add the soy sauce and reserved crumbled bacon.

This dish is traditionally served over rice or another grain, like millet or barley.

Options: Add other vegetables, like carrots or red bell peppers for a more colorful dish. To add protein for a main dish, add chicken tenders, breast, or thighs at the beginning, with the onions, or sprinkle on hard-cooked chopped up eggs or crumbled tofu at the end.

Serves 2-3. Use as a side for chicken, pork, or beef.

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Haluski (Cabbage with Noodles)

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Ingredients:

1 package (1 pound) egg noodles

1 head cabbage

Bacon (a generous amount, like 1/2 pound)

1 onion

Salt and pepper

A little lemon juice for optional garnish; and/or fresh minced parsley for optional garnish

Directions:

Put a large pot with water and salt on to boil. When water boils, add the noodles, and cook according to package directions until cooked through but still al dente. Drain in a colander and set aside.

Quarter the cabbage; remove the core. Chop coarsely. Set aside until ready to use.

Cut the bacon coarsely and cook in a large skillet over medium heat until crisp, stirring often. Peel and dice the onion, and add as soon as the bacon has released enough fat. Cook bacon and onion for about 10 minutes, until bacon is crisp and onion is translucent. Remove from heat. Transfer bacon, onion and drippings to a large pot (you can use the pot the noodles cooked in). Add the reserved cabbage, and stir to coat with drippings. Cover and cook on low, stirring occasionally, about 15 minutes until cabbage is cooked. Gently stir the drained noodles. Taste; Season with salt and pepper and serve.

If desired, drizzle with a little fresh lemon and / or fresh green parsley.

Options: Use sausage instead of bacon. To make a vegetarian or Lenten version, omit bacon and use olive oil to cook the onion and cabbage; stir in cottage cheese.

Serves 6.

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Author of the award-winning cookbook Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.