Here in Maine we are digging out of a giant snowstorm/blizzard (and yes, expecting some more snow in the next day or so…sigh). All the effort of clearing the snow off our cars and driveways, porches, decks and walkways deserves a reward. A warm bowl of Slow Cooker Kielbasa and Cabbage is
appropriate necessary. It’s easy, delicious, warming and cooks by itself while we are out battling Old Man Winter.
My mother used to cook cabbage-containing dishes for our large family often, and I can see why: it’s inexpensive, versatile, delicious and yes, nutritious. As a member of the humble cruciferous vegetable group (known for for their fiber content, as well as multiple nutrients like vitamin K and potassium that many people lack), cabbage also contains glucosinolates. These natural plant compounds break down during cooking into other phytonutrients that may provide anti-inflammatory and anti-carcinogenic benefits. (Here’s an article on cruciferous veggies that I wrote for Food&Nutrition magazine if you want to learn more about this group of veggies). On the downside, these are the same compounds responsible for the less-than-lovely sulfur aroma that cruciferous veggies give off when cooked. Luckily, cooking cabbage in the slow cooker helps keep a lid on that aroma (ha)!