The hard-working, universally-used cabbage is high in antioxidants and fiber, not to mention versatile, long-lasting and inexpensive. It’s also delicious whether fermented (in sauerkraut) or fresh, in slaws and salads. In Korea, one of the favorite versions of cabbage is a fermented dish known as kimchi.
Kimchi has long been said to promote health in Korea, where it is thought to aid in digestion due to the fermentation process, and to supply the body with crucial nutrients. Kimchi can spice up a simple meal of vegetables and rice, but if it packs too much punch for you taste wise, there are other ways to get your cabbage with a Korean twist.
The recipe below is a showcase soup for cabbage that adds miso for added complexity and nutritional value. Miso, a fermented soybean paste popular in both Japan and Korea, is full of trace minerals that might help strengthen the immune system and is also high in protein, crucial for maintaining energy and stamina.
Enjoy this soup as a light snack or make a heartier meal of it with a bowl of brown rice and steamed vegetables. Serve with green tea, also high in antioxidants.