Cabbage Is Officially 'Cool' as Sauerkraut and Kimchi Are the Next Big Health Trend

The Telegraph ^ | 24 MARCH 2017 | Katie Morley

[nickcarraway]

For older generations it may conjure ghastly memories of cold school dinners, but thanks to the "clean eating" craze sweeping the UK, cabbage has become cool.

In a sign that fermented cabbage has achieved food craze status, Britain's restaurant chains are starting include pickled cabbage dishes like German sauerkraut and Korean kimchi on their menus in a bid to be trendy.

The Slug and Lettuce, Byron and Greene King pubs have cottoned onto the trend and are selling burgers which feature kimchi, while Loch Fyne is offering a Confit Duck Leg with kimchi cabbage on the side.

Supermarkets are also reporting selling more cabbage, with Sainsbury's saying sales are up by 39pc since Christmas.

[nickcarraway]

[digger48]

Fried cabbage. Fried in bacon grease with lots of bacon and a bit of sharp cheddar melted on it.

Got your veggie, dairy and meat, all in one.

Bacon makes the world go ‘round

[rktman]

Well ‘cept in muzzieland. Mrs. rktman makes a mean kraut with meatballs. Dang it’s gooo—ood!

[Rio]

I like cabbage: kraut, slaw, or boiled.

I tried kraut once, but is was so salty that we couldn’t eat it. Anyone got a recipe?

[rockinqsranch]

I don’t know how Kimchi can be considered healthy if that’s what is implied by “Health Trend”. I used Gelusil in place of MPC for most anything I wanted when I was stationed in Uijongbu.

[BunnySlippers]

I love anything cabbage ... especially KIMCHI which i make at home.

[Little Bill]

Having served along side Korean Troops in VN my view of Kimchi is: Take 100 Kg of cabbage, 75 Kg of Garlic, 68.5 Kg of Salt, mix well.

Then poop in the mixture and bury for several years, serve with rice.

[AppyPappy]

I just bought some sauerkraut for hot dogs. I need to come up with other ways to eat it.
There was a local lady who made the best Kimchi but she quit making it. The local Asian market has decent Kimchi but I have to hide it from the wife.

[Eska]

Halupki, food of the gods.

Cabbage rolls stuffed with hamburger, rice, stewed tomatoes, and kraut; with lots of paprika on top.

Them hunkies knew good eats.

[digger48]

Only time I’ve had it was at a Korean-Cajun restaurant in my former hometown.

Husband was from New Orleans, wife Korean.

Kimchee and red beans and rice to lunch.

An explosive combination

[Mr. K]

Kimchi is FERMENTED and that is what makes it healthy.

FERMENTED FOOD are natural antibiotics.

I had very bad cough for almost 6 months the beginning of last year. I was about to go to the doctor because I thought I had a lung infection. I happened to be reading about natural antibiotics and they mentioned how fermented foods like sauerkraut and also garlic had ‘penicillin-like’ qualities.

I ate 2 spoons of sauerkraut and minced garlic 3 times a day for 3 days and my lungs cleared up completely. I have used this several more times for minor cuts that got infected. BEST antibiotic I have ever used.

[NEMDF]

Sauerkraut: I like to heat it in covered saucepan with some polish sausage links.

[jjsheridan5]

Eating large amounts of vegetables, in the expectation of increasing one's health, is going to go down as the faddiest fad diet in the history of fad diets. While vegetables do deliver some nutrition, there is no real evidence that "more is better". Plants have sophisticated chemical defenses specifically to make themselves less digestible, less nutritious, and dangerous, to consume. By contrast, animals just run away or fight back -- not only do they (generally) lack chemical defenses, their nutrition is easily digestible, and needs no conversion to a form that makes them useful (like vitamin K1 in plants need conversion to K2 -- let your food do your work for you, and eat meat, not kale).

Vegetables, in moderate amounts, probably provide enough nutrition that the costs/risks are outweighed by the benefits. But once a relatively small amount is consumed, it stands to reason that the benefits start to shrink, and the costs rise. Although, properly fermented (as with kraut and kimchi), the risks can be minimized, and we get to digest the byproducts of fermentation which, while not as healthy as animal products, are reasonably beneficial.

The only real "superfood" is head-to-tail consumption of animals.

[AppyPappy]

That’s the way they do it at the local buffet. I’m thinking Earl Campbell’s Hot Links from Walmart.

[Bob434]

this is probably a leftie self-righteous ‘health trend’ and if so it’s amazing that they are promoting something that produces farting considering how fiercely they go after cows for farting

[Bob434]

carefukl with garlick- i ate too much of it and am now allergic to it- get wicked sick on it now- even small amounts- have to be careful what i eat at rester aunts now- I used to love love love garlic bread too-

[RedStateRocker]

One huge advantage, though, is that vegetables can make one feel as though they have consumed more food than one has. IF trying to lose weight, cabbage and other rabbit food goes a long way towards keeping the stomach and mind fooled into thinking it has enough calories without the sensation of hunger. A bit of kimchi mellows out the hunger just as well as some things that have 5 times the calories.

[KarlInOhio]

And thus 100,000 organic kale and quinoa farmers go bankrupt.

[rockinqsranch]

My experience in S. Korea during sixteen months stationed there was the people often experienced severe stomach pain from over indulgence of Kimchi, thus my commentary on the use of Gelusil. It was quite common.

[JimRed]

A Reuben is a good way to use it, with corned beef or pastrami; or cut up kielbasa and simmer it in the kraut. Yum!