You heard it here first people – Cabbage is sexy! And I don’t want to hear any arguments about it.
Cabbage: Food Porn Wednesday
August 17, 2011 by Leave a Comment
Cabbages are part of the cruciferous vegetable family which includes kale, brussel sprouts, broccoli, cauliflower and collards. All superheroes for good health. Cabbages fit right in with their cruciferous friends.
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They are an excellent source of vitamin C and a good source of vitamin A.Crazy high amounts of anti-oxidants, preventing all kinds of dreadful cancer cells.Anti-inflammatory, especially red cabbage.Helps maintain stomach and digestive help.
My cabbage eating is almost entirely coleslaw, I’ve cooked it maybe twice in my life. (If you are a cabbage role expert we could use a guest post)
Cabbage comes in 3 varieties, red, green and Savoy. When making coleslaw get a diversity of colours, it looks pretty and I’m certain it tastes better. Then add carrots.
Two of my favorite coleslaw recipes-
Vale’s Tangy Coleslaw (shared by my friend Mandi, this is her mom’s recipe) 2 cups of shredded cabbage, 1-2 shredded carrots, 1 tbsp finely chopped onion, 3 slices of crispy bacon, crumbled.
1 tbsp white vinegar, Just enough mayonnaise to coat the vegetables (add more mayo for a creamier dressing)
1 tbsp white vinegar, Just enough mayonnaise to coat the vegetables (add more mayo for a creamier dressing)
Mix ingredients in a large bowl. Cover and store in a refrigerator for at least 2 hours before serving.
Asian Slaw (from Moosewood Restaurant Cooks at Home)
3 cups of shredded cabbage, 1 cup grated carrot, 1/2 cup julienned bell pepper.
Dressing: 2 tbsp oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp brown sugar, 1/2 tsp fresh grated ginger, dash of hot sauce (optional). Garnish with toasted sesame seeds or peanuts.
And please, get yourselves some locally grown cabbages. Ones grown and shipped from the other side of the world ruin the sex appeal for everyone.
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