CABBAGE: 2 Stir Fries and 1 Cold Salad

 

Why cabbage?

Cabbage and other veggies in the cabbage family, including Brussels sprouts, bok choy, Chinese cabbage, broccoli, cauliflower, mustard greens, collard greens, contain powerful anticancer substances. (Anti-Cancer by David Servan-Schreiber, page 121).  For more on the cancer fighting abilities of the amazing cabbage family, see http://www.bcm.edu/cnrc/consumer/nyc/vol3_03/glucosinolates.htm .

Red or green?

For the answer, check out:

http://www.dolenutrition.com/Articledetails.aspx?RecId=1355

Seems like red wins out, but if you like green cabbage (or it’s on sale), go green. It’s still a health superstar!

Where to buy?

It’s easy to find cabbage – any time of year. I bought some green cabbage at Giant when it was on sale recently for only, I think, 49 cents a pound. I was a Whole Foods yesterday and both green and red organic cabbage were 99 cents a pound. I bought the red cabbage, thinking that it’s a little bit of a bargain because red usually costs more than green. At the farmer’s market last weekend, I saw organic green cabbage but it was over 99 cents a pound, so I passed it up.

Organic cabbage isn’t something I go out of my way for because it’s not a crop that’s one of the “dirty dozen” http://www.foodnews.org/walletguide.php – meaning one of the 12 foods that comes with a heavy dose of noxious pesticides.

Food and recipe ideas using cabbage

Note: The ingredient quantities are given in order to provide rough proportions only. If you have lots of cabbage and a large sauté pan, use more…

SAUTEED CABBAGE WITH AN INDIAN AND PAKISTANI ACCENT

–Nice with any South Asian meal or to add pizzazz to store-bought rotisserie chicken

Ingredients

1 tablespoon canola oil

2 cups red or green cabbage, thinly sliced

–To slice the cabbage, I used the slicing disk that comes with every food processor

2-3 cubes of the frozen “All-Purpose Turmeric & Black Pepper Chutney,” defrosted

–Recipe for this is posted in this blog under “Turmeric – Part II: Chutney.”

–The cubes I used were the size of the cubes that result from freezing in a silicone mini muffin tin.

Chopped fresh cilantro

Directions

Heat the oil in a heavy bottomed sauté pan large enough for the cabbage to spread out and cover the bottom of the pan in one not very thick layer.

When the oil is hot, add the cabbage and stir as you would any stir fry.

When the cabbage is almost cooked, mix in the defrosted cube of chutney.

Top with chopped fresh cilantro.

SAUTEED CABBAGE WITH A FRENCH ACCENT

–Just great with fish!

Ingredients

1 tablespoon extra virgin olive oil

2 cups red or green cabbage, thinly sliced

–To slice the cabbage, I used the slicing blade that comes with every food processor

A very generous sprinkling of Sunny Paris Seasoning (from Penzeys)

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssunnyparis.html

–This is an expensive herb/spice mixture, but in my opinion, it’s so good, that it’s definitely worth the price.

–Note: If I mention Penzeys a lot on this blog, it’s because their spices are wonderful and their stores are fun to shop in. You can sniff every spice before you decide to buy it! The store personnel know a lot about cooking. The quality of their spices is top notch. And their prices are reasonable. That’s all.

Pinch of salt, if desired

Directions

Just heat the oil in a heavy bottomed sauté pan large enough for the cabbage to spread out and cover the bottom of the pan in one not very thick layer.

When the oil is hot, add the cabbage and stir as you would any stir fry.

When the cabbage is almost cooked, mix in the defrosted cubes of chutney.

Top with chopped fresh cilantro.

SLICED CABBAGE SALAD WITH A CHINESE ACCENT

–I developed this recipe for my daughter who was quite a picky eater (a while back, thankfully) and in order to get her to eat cabbage, I had to add something a little sweet to it.

–This is a cold salad recipe. But you can make sauted cabbage using these ingredients too!

Ingredients

1 tablespoons olive oil

2 cups red or green cabbage, thinly sliced

–If you use the food processor to slice the cabbage, you may find you have to chop the sliced cabbage a bit yourself to make it the right size for this recipe, (unless you’re using a slicing disk that you bought separately from the food processor itself). Because of this, I generally just slice the cabbage by hand for this recipe.

2 teaspoons seasoned rice vinegar

–I use Marukan Seasoned Gourmet Rice Vinegar, which is available at most supermarkets and also at Asian grocery stores. This product contains rice vinegar, sugar (6 gramps of sugar per tablespoon) and salt. But since I use just a tablespoon in the recipe, I am fine with using this product.

Chopped fresh cilantro

Chopped walnuts (smallish pieces, as in Trader Joe’s Walnut Baking Pieces)

Directions

Place the cabbage into a mixing bowl. Sprinkle with the olive oil and then with the seasoned vinegar of your choice. Mix in the cilantro.

Top each serving with cilantro and walnuts

Enjoy and be healthy!!!

 

Leni

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