Cabbage

When I was a kid I remember my dad doing the cabbage soup diet.  For over a week, we ate cabbage soup!  I checked online and the diet  still exists.  While its healthier than some fad diets, this is definitely not an endorsement.  On its own cabbage soup is great, but too much of a good thing usually equals a bad thing.  I wonder how this early association has colored my view of cabbage.  It tends to sit in the back of my fridge forgotten until I run our of everything else or start to worry it will go bad.  But then I cook it and I am always amazed by how good it is.  I am reminded that I need to eat more cabbage, but I inevitably forget about it until I get another head in my veggie box.  All this speaks to the point that cabbage is highly underrated.  I’m sure some of you (like me) have a head hanging out in the back of your fridge.  Time to take it out and get chopping!

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Storage and Preparation
Cabbage will last for several weeks in the crisper; and even longer if you store it in  plastic bag.  Before using, remove any wilted outer leaves and wash thoroughly.  Slice the cabbage in half and remove the large white core.  Once the core is removed, slice into strips for shredded cabbage or prepare as directed

Ideas for Enjoying Cabbage

• Skip the bread. Blanch the cabbage leaves and use them as a wrap for mixtures or as a refreshing substitute for traditional wraps.
• Stir-fry. Make an Asian-inspired stir-fry with a mixture of your favorite vegetables, ginger, garlic, sesame oil, soy sauce and red pepper flakes.
• Sauté. Sautéing shredded cabbage is the best way to retain the nutrients in cabbage and provide the greatest flavor. Toss it with olive oil and apple cider vinegar for a simple dish.   Try adding apples too.
• Turbo charge your soups.Adding cabbage is a great way to include nutrients and create hearty versions of your favorite soup.
• Fresh. Raw cabbage makes a great addition to salads.
• Lettuce replacement.  Mix with a little mashed avocado, lime and sour cream for a delicious topping for fish (or any) tacos.
  
  

Beet and Red Cabbage Slaw

Warm Cabbage Spinach Salad

This recipe converted me to coleslaw!  Prefer a recipe without beets? Check out this coleslaw with carrots and peppers.
 Ingredients (6-8 servings)

• 4 medium beets, trimmed
• 1/4 cup apple cider vinegar
• 2 Tbsp. sugar
• 1 tablespoons whole grain Dijon mustard
• 1 tsp. caraway seeds
• 1/3 cup corn oil  (canola or olive works too)
• 6 cups thinly sliced red cabbage (about half of large head)
• 2/3 cup chopped onion
• 1/4 cup (packed) chopped fresh dill
• 2 large carrots, peeled, coarsely grated (about 2 cups)

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 Directions
1. Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate.
2. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper.
3. Mix 2 1/2 cups carrots into cabbage mixture. Sprinkle remaining grated carrots over and serve.

I made this without the pancetta and added some olive oil to the pan before adding the cabbage.
Ingredients (2 mains or 4 appetizers)

• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 1/2 tablespoons balsamic vinegar
• 2 1/2 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts (optional)
• 2 oz sliced pancetta, chopped (optional)
• 1 lb red cabbage, cut into 1/4-inch-thick slices
• 1 (5-oz) bag baby spinach

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 ​Directions
1. Make the vinaigrette:  Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
2. Make the salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes.
3. Add cabbage to pancetta and pinenuts, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.