cabbage – 500g

Since we’ve touched on the basics of cabbage, let’s look at some of its most famous global “alter-egos.” Cabbage is a culinary chameleon—it can be a crunchy salad, a soft comfort food, or a spicy fermented probiotic powerhouse.

1. The Global “Cabbage Map”

Cabbage is prepared differently depending on where you are in the world:

• Korea (Kimchi): Primarily using Napa Cabbage, it is salted, seasoned with chili, ginger, and garlic, and fermented. It’s a staple side dish at almost every meal.

• Germany/Poland (Sauerkraut): Green cabbage is finely shredded and fermented in its own juices with salt. It provides a sharp, acidic contrast to rich meats like sausages.

• Ireland (Colcannon): Cabbage is boiled or sautéed and mashed into creamy potatoes with plenty of butter and green onions.

• India (Patta Gobi): Finely shredded green cabbage stir-fried with mustard seeds, turmeric, green chilies, and sometimes green peas.

• China (Dumplings): Napa cabbage is often salted and squeezed dry to be used as a primary filler for potstickers and gyoza.