Cabbage

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Anything but boring

Cabbage is one of the few vegetables available all year round in Switzerland. Between November and April it comes from storage and, alongside carrots and onions, occupies a key role in our winter cuisine. At the start of spring, we’re always delighted when lettuces and the like add more variety to the vegetable shelves once again. Cabbage doesn’t deserve the bad reputation it has acquired, since it is an extremely versatile vegetable full of vitamins. With around 105 milligrams of vitamin C per 100 grams, white cabbage is an even better source of this vitamin than oranges.

Winter time is cabbage time

More than a handful of different types of cabbage are available in our shops. White cabbage, red cabbage, savoy cabbage, pointed cabbage, Brussels sprouts, kale and kalettes. While not all types of cabbage are related to each other, they all come into their own in winter. The best-known type is white cabbage, which is also used for sauerkraut and kimchi.

White and red cabbage, however, actually belong to the same variety of “head cabbage” and only differ in their colour. Red cabbage becomes blue when cooked and will turn red again if acid is added to it. This is why it is referred to as blue or red cabbage. Savoy cabbage is a decorative acquaintance of normal cabbage. Its crinkled leaves make it more resistant to frost, but it will not keep as long in the fridge as white or red cabbage.

A cabbage with tradition

Sauerkraut (pickled cabbage) has a long tradition and is reputed to have been invented more than 2000 years ago. Earlier on, seamen took sauerkraut with them on their ships. Its high vitamin-C content provided them with protection against the vitamin-deficiency disease of scurvy on the high seas. Pickled cabbage is obtained by fermenting white cabbage with the aid of lactic acid bacteria. The hard stalk is removed and the cabbage head cut into thin strips and mixed with salt. This breaks down the cell walls, water and air escape under pressure and the lactic acid bacteria ferment the cabbage into sauerkraut. Not only does sauerkraut contain all the healthy ingredients of cabbage, it is also low on calories, making it ideal for those keeping an eye on their figure.

Enjoyment without flatulence

Cabbage contains a great deal of dietary fibre that is not broken down either during chewing or in the small intestine. It serves as food for the gut bacteria in the large intestine. These bacteria help our body by producing vitamins. But they also produce gases that distend the intestine and can result in boating and stomach pain. Raw cabbage never causes flatulence, by the way, so you can help yourself to cabbage salad without any fears. And if you cook cabbage, simply boil it briefly in salted water, drain off the water and then finish cooking it. Adding a little caraway or ginger will also prevent flatulence.

Sauerkraut is, of course, an essential component of the typical “Bernese platter” with its assorted meats, potatoes and beans. It’s also a popular ingredient in contemporary cuisine and tastes good on tarte flambée, while kale can be made into pesto and red cabbage will quickly provide a soup rich in vitamins.

Kale

The amount of kale planted and harvested in Switzerland has increased greatly over the past few years, especially in canton Zurich. Kale is an old variety of leafy cabbage with special characteristics. It has a sweeter taste if it has been exposed to frost and can withstand temperatures as low as minus 15°C. To prepare kale, it is necessary to cut off the leaves, remove the coarse veins and carefully rinse it under running water. To make it less bitter, it is best to blanch it for five minutes in plenty of water before steaming it. Kale is generally boiled or steamed, since it is difficult to digest and has a very intense taste when raw. It is an excellent substitute for other types of cabbage, such as white cabbage, Brussels sprouts or savoy cabbage and during the winter months it can be used to enrich dishes like risotto, vegetable pasta and “rösti” potatoes or eaten by itself in the form of kale crisps. The versatility of this robust vegetable makes it a valuable addition to the kitchen.

Brussels sprouts

Although Brussels sprouts don’t rank amongst the ten most popular kinds of vegetable in Switzerland, consumption has tended to increase rather than fall over the past few years. Once a humble dish for poorer people, Brussels sprouts have now acquired a place in haute cuisine, especially as an accompaniment to game dishes. The mild, slightly nutty Brussels sprouts spice up risotto, goulash or quiche in the winter months. They taste best when harvested after the first frost and will withstand temperatures of minus 10°C without any problems. To prepare Brussels sprouts, remove the outer leaves and possibly cut a cross in the base. The cultivation of Brussels sprouts in Switzerland is in jeopardy, by the way, because effective agents against pests are no longer permitted for use. This has caused a spread in both the cabbage root fly and the whitefly over the past few years and the area planted with Brussels sprouts has declined since 2018.

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