Cabbage = “Varza Calita”

Imagini pentru cabbage benefits multiple sclerosis

This image comes from Terry Wahls MD. She was diagnosed with relapsing remitting multiple sclerosis in 2000.

Imagini pentru cabbage benefits

How do you eat your cabbage?

Here is a Romanian Recipe for sauteed cabbage that I learned from my mother-in-law. It is one of our family favorites so I do hope that you get to enjoy it as well.


  • 1 Medium sized onion
  • 1 Teaspoon of Thyme
  • 2 Bay leaves
  • 1 Can of Sour Kraut
  • 1 Cabbage Head
  • 1 Red Pepper
  • 1 Large Tomato
  • Fresh Dill


  1. Finely chop and sauté the onion with 2 tablespoons of olive oil.
  2. Add thyme and bay leaves.
  3. Add a big can of “dried” sour kraut (Squeeze out the juice).
  4. Cut the cabbage head into tiny pieces, salt it, squeeze it and then add it in.
  5. Add water as needed.
  6. Add large pieces of freshly cut red pepper.
  7. Add diced tomatoes.
  8. Add the finely chopped dill after turning off the stove.

Have you tried this before? Was it exactly the same, or do you have something different that you add in? Some people add smoked meat to this for extra flavoring.

I hope that you enjoy this recipe. It is one of the healthier ones, and the taste is great, so it is definitely worth a try!

Thank you all for stopping by. As always, I look forward to hearing from you! If you are new and like what you’ve seen, please join us on Wednesdays for “Food Talk”… Thank you!

Christy 🙂

26 thoughts on “Cabbage = “Varza Calita”

  1. Winnie says:

    Cabbage is always a staple in our meal. One recipe is sauteeing it with a knob of butter, onion, strips of carrots and sometimes with strips of bell peppers. Then I season it with salt and pepper. Another variation is seasoning it with oyster sauce.

    Liked by 2 people

  2. Kathy Wire says:

    Thank you for posting the nutrition image – I had no idea cabbage was such a great source of Vitamin C!
    We like cabbage very much at our house. We mostly do it two ways:
    1. Cabbage steaks: slice the cabbage head (cored first) into thick “steaks.” Lay on an oiled cooking sheet. Drizzle with olive oil, salt, pepper, and onion or garlic powder. Bake at 400 degrees for 20 minutes. Flip steaks, drizzle with more olive oil (season again if desired). Broil for 3-4 minutes.
    2. Shred and/or cut cabbage into bite-size pieces. Fry in bacon grease or lard, with a chopped onion; season as desired. Cook until lightly browned and soft.

    Liked by 2 people

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