1 medium head cabbage, shredded
1 small onion, finely chopped
1 green pepper, finely chopped
1 large carrot, grated
3 tbsp. apple cider vinegar
1 1/2–2 tbsp. honey
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
2 1/2–3 tbsp. plain yogurt
In large bowl, combine the cabbage, onion, green pepper, and carrot (you can also shred all of these ingredients in a food processor). NOTE: If you’re using a pre–shredded package of coleslaw mix, you’ll still need to add the chopped onion and green pepper, and you’ll probably want to add a small, instead of large, grated carrot to the mixture, since the mix will already have some shredded carrot in it.
In small bowl, combine the apple cider vinegar, honey, salt, pepper, and celery seed (do not add the yogurt yet); mix together, and pour over cabbage mixture in large bowl. Toss to coat the cabbage mixture with the vinegar–honey dressing. Refrigerate 1/2 hour to 1 hour, and then stir the mayonnaise into the coleslaw. Then it’s ready to serve! If you need to wait a little longer before you’ll be eating it, just add the yogurt to the slaw right before you serve it. This recipe makes about 10 servings.
You heard of the song 'Boil that Cabbage down Boys'...well you can eat it raw too~LOL
just like coleslaw
Cabbage is good for the immune system, antibacterial anticancer, helps memory, promotes healing, prevents cataracts, detoxifying, antinflammatory, prevents ulcers.
Cabbage is grown in Canada in our gardens. Very hardy. They have late cabbage and earlier ones, plus comes in red too.
Organic is the best. Fresh cabbage has loose outer leaves aroud a firm center head. Older, stored cabbage does not have the outer rapper leaves and tends to be paler in color. Cabbage wll keep for up to 2 weeks in a vented plastic baf in the refrigerator. Wash and cut or slice just before using.
Fresh cabbage is available year-round and is an excellent vegetable to have on hand at all times. It is an essentaial ingredient in vegetable stock.. Steam, broil or stir fry cabbage with other vegies, legumes, and grains on slice thin and serve raw in salads.
Share your recipes of fav's.
For a salad, 2 medium apple, 2 medium beet, 1 small red onion, 1 small head red cabbage, 1/4 cup apple cider vinigar, olive oil, whatever herbs you like (I prefer dill), Grate beets, apple and red cabbage. It's also good for the liver.
Love cabbage steamed and seasoned simply with a dash of black pepper and vinegar. Apple cider or rice vinegar are equally good, whichever is your taste mood that day.
If cabbage (or Brussle sprouts, green beans, etc.) has a slight bitter undertaste adding a little sage will take care of it.
Good post! I'm inspired about cabbage once again.
I love Cabbage cut into wedges and placed in lidded microwave-safe dish (I use my Corningware Casserole dish-old by reliable). Then, I add butter, or substitute, salt, pepper and caraway seeds. Cover and microwave on high for 8-10 minutes. Let it sit for 2 minutes.
I usually make mashed potaotes with this for a modified "Bubble and Squeak". Yummy!
This post was modified from its original form on 08 Nov, 12:54
If you can wait a week, try sourkrout (it's so much better when fresh).
- 5 pounds green cabbage, shredded (better to slice with knife)
- 3 tablespoons pickling salt
- 1 tablespoon juniper berries (they're easy to find in the UK)
- 2 teaspoons dill weed & seeds
- 1 quart salt water, in a baggie or a sanitized glass jar (for a wieght)
In large mixing bowl, slowly add and mix cabbage thoroughly with salt, juniper berries, and any herbs you like, using hands. Pressdown or squeeze and you will quickly find that enough liguid is pulled out of the cabbage that you can then press down on cabbage to submerge it. The bowl / container should be 3 inches higher than the cabbage and water as if it is not the brine will probably overflow. Fill a plastic bag with water/salt solution (in case it breakes) and use that to wiegh down the cabbage and act as a top. Store in cool spot. Never use metal or you will stop the process. I starts to turn in 3 days, but should have 5 to 7 days. Place in fridgerator to stop the process, but the flovour continues to develop.
best recipe for white and red cabbage
---finely cut up
---add enough olive oil and season with salt and pepper, "that´s it"
---eat raw, best wih lunch
(preferably the white one though)
This post was modified from its original form on 08 Nov, 14:32
I love all the responds~ I am just getting into the 'groove' of it~' just for the love of cabbage.'
that fills one with pride, Nance, thanks !
I eat white cabbage 2 to 3 times a week
Thank you Nance R. for starting this great healthy discussion about a very healthy food. Cabbage is good for us!
Thank you to all of you for your additions. I would like to add that Microwaving? is not a very healthy thing to do. Do click on the link to learn more,
Here is a recipe in the archives that is equally healthy.
Cabbage & Walnut Salad
This is "Delicious."
1 1/2 cups finely shredded green cabbage
1/4 cup diced red pepper
1/4 cup diced cucumber
2 tablespoons broken walnut pieces
2 tablespoons chopped Italian parsley
3 tablespoons fresh lemon juice
2 tablespoons distilled water
2 teaspoons Agave Nectar OR 1/8 teaspoon Stevia (to taste)
Prepare salad vegetables and set aside. Combine dressing ingredients and thoroughly stir into vegetables. Serve immediately or place in refrigerator till serving time. ENJOY!
Great listing of goods here~ fine indeed ~Cabbage Duck....vegetable design~