December
2007
Smart Fuel: Red Cabbage
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
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)
More Smart Fuel
Technorati Tags: red cabbage, cruciferous vegetable, antioxidants, brassica
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.
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
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…
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.
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.