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20 Dec

Smart Fuel: Red Cabbage

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!

Check back later for some delicious red cabbage recipes!

Jeff Werner Flickr Photo (CC)

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  1. One of my favorites!!!
    This is how I make it and even my kids rave over this one.
    Saute lots of onion and garlic in some butter and olive oil, add shredded cabbage. After 5 minutes or so depending how crunchy you like your cabbage, add a splash of apple juice simmer another 2 minutes. for a completely different flavor add red wine instead of applejuice.

    tatsujin wrote on December 20th, 2007
  2. Interesting little tidbit. When I did a challenge earlier this year to send a nutritionally complete menu that provided all essential nutrients, I received an email from a woman in Poland. Apparently four simple foods, eaten in a day, can provide essential nutrients (but will not provide enough calories without more added to the diet):

    4 oz sardines canned in oil
    1 bunch raw broccoli
    1 red raw cabbage (small head)
    2 oz plain wheat germ

    Regina Wilshire wrote on December 20th, 2007
  3. I love red cabbage raw. It has a unique crunch to it and has a wonderful earthy flavor. I’ll be back for the recipes…

    Terry wrote on December 20th, 2007
  4. I used to hate red cabbage in my youth, but know I love the flavor that it offers, especially in my salad. I guess Mr. Oscar Wilde was right when he said, “the trouble with youth is that it gets wasted on the young”. I did not know it was a cancer fighter too, that’s really cool.

    Bob biggles wrote on December 20th, 2007
  5. I dunno… It seems red cabbage is best (in terms of taste & color) raw. My mom, who is a proponent of cooked food, even said: “Red cabbage? Best as it is.” But that’s just a matter of taste and color. I love the crunch and color it gives me when raw. Like Bob biggles, I used to hate it though.

    bob wrote on December 22nd, 2007
  6. Does anyone know if kruat made with red cabbage taste any different?????

    Delmas wrote on August 7th, 2009
  7. Red cabbage sure is delicious!

    Primal Toad wrote on August 2nd, 2010
  8. I like to saute mine with coconut oil. First I put sliced eggplant in a frying pan with some water. Once the eggplant is softened, I add some coconut oil to taste. Then comes the shredded cabbage. Once that’s softened a bit (I like it fairly crunchy, though) then I add raw cashews and some sea salt and more coconut oil if necessary. And sometimes some shredded coconut. The end.

    Genna wrote on March 8th, 2012
  9. To add some real variety, try adding a teaspoon or more of fennel seeds to your next cabbage dish. Fennel and cabbage are a magical combination and fennel seeds are loaded with all sort of wonderful nutrients. Enjoy!

    Joe wrote on November 3rd, 2012
  10. I cooked up some bacon bits, added a couple of cloves of diced garlic and one diced shallot. Then added some marsala cooking wine. Next,half a head of red cabbage, letting it cook slightly. In another pan I sauteed some asparagus and mushrooms. Mixed it all together and made for a great dish.

    Brian wrote on December 18th, 2012

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