Much to the relief of one of our staff, it’s not just for lutefisk anymore. (Although we recently learned that Scandinavians aren’t the only ones who favor odd protein dishes; Icelanders enjoy soured sheep balls and rotten shark. So there.)
Where were we? Oh, yes! Red cabbage. Though it’s popularly sauced, buttered, pickled and soured, red cabbage stands up just fine on its own as a cooked side dish, in a salad or as a salad, shredded up in soups, perched atop your morning eggs, rolled around your favorite turkey slice, or baked into your cheddar frittatas. Red cabbage, in fact, is one of the healthiest foods around. Being that it’s a member of the brassica family, it’s a cruciferous vegetable. These cancer-fighters (broccoli, cabbage, kale, and Brussels sprouts are all part of the gang) are powerful, but red cabbage is special. Why? Just look at all that beautiful, dark color! Hello, antioxidants!